Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, kesar almond cup cake with shrikhand frosting. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Kesar Almond Cup Cake with Shrikhand frosting is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Kesar Almond Cup Cake with Shrikhand frosting is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook kesar almond cup cake with shrikhand frosting using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Kesar Almond Cup Cake with Shrikhand frosting:

1. Take For Kesar almond Cup cakes
2. Take almonds flour
3. Prepare nestle milkmaid
4. Make ready melted butter
5. Get curd
6. Make ready chopped almonds
7. Get saffron strands soaked in 1 tbsp milk
8. Prepare baking powder
9. Prepare For Shrikhand
10. Take hung curd
11. Get nestle milkmaid
12. Take cardamom crushed
13. Make ready saffron strands soaked in 1 tbsp milk
14. Prepare For Garnish
15. Prepare chopped pistachios
16. Get dry rose patels

Instructions to make Kesar Almond Cup Cake with Shrikhand frosting:

1. For cupcakes - Preheat oven at 180 degree C.Line cupcake mould with cupcake liners.First of all soak saffron strands in warm milk and keep aside, also chop the almonds. In a mixing bowl, take nestle milkmaid,curd, butter and whisk till well combined.
2. Now sift in the almond flour, baking powder and fold lightly until entire flour is well combined. Add in the chopped almonds and soaked saffron strands along with the milk. Combine well using a spatula. The batter is now ready.Fill each cupcake with one scoop full of the batter. The mould should be full but leaving space to rise.
3. Bake them for 15 minutes at 180 degree celsius or until a skewer inserted in the centre of a cupcake comes out clean.Once done, keep the cupcakes on a wire rack to cool.Meanwhile, to make the shrikhand, in a mixing bowl add in hung curd, nestle milkmaid and beat with a electric blender until it looks smooth.
4. Just then add in crushed cardamom, soaked saffron along with milk and continue beating.Our shrikhand is also ready, transfer into a piping bag and pipe the cupcakes once they fully cool down.Garnish with dry rose patels, saffron strands, pistachios and chill until Served.

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