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Whether you are an university student just beginning your own culinary experiments or an experienced cook with numerous dinner parties under your belt, there is constantly something brand-new to learn more about cooking. We hope these Eggless Gulkand Cupcakes recipe and tips can help you in your kitchen area tonight, as well as get used to fantastic home-cooked meals.

Prepare plain flour.
You need baking powder.
You need baking soda.
Use salt.
Use gulkand (rose petals preserve).
Prepare oil.
You need to prepare yoghurt.
Provide red food colour.
Provide rose water.
Prepare powdered sugar or to taste.
Prepare chopped pistachios.
Provide dry rose petals and chopped pistachios to garnish (opt).
You need to prepare Frosting -.
You need butter at room temperature.
You need red food colour.
Prepare powdered sugar.

Sift the flour, baking powder, salt and baking soda. Keep aside..
In a large bowl, whisk oil, gulkand, yoghurt, rose water, food colour and sugar till light and fluffy..
Now add the dry ingredients, little at a time into the mix and fold it in gently..
Add the chopped pistachios and give it a stir..
Line a muffin tray and spoon in the batter till it is 3/4 full. Tap gently..
Bake in a preheated oven at 190 degrees for 15-17 minutes. Insert a skewer to check if it is done. Set aside to cool..
Frosting - Whisk the butter and food colour with a hand blender till it is light and fluffy. Fold in the sugar, little at a time and continue to beat till it is stiff and everything is well incorporated..
Transfer to a piping bag with a preferred nozzle and pipe in over the cupcakes. Garnish with pistachios and dry rose petals. Serve as desired..

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