Egg-less Burfi Cupcakes

 Ingredients:
Cupcake Base:
• 90 g (¾ cup) plain flour
• 36 g (⅓ cup) almond powder
• ¾ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 58 g (¼ cup) butter, cubed
• 75 g (⅓ cup) milk
• 60 g (¼ cup) yogurt
• 100 g (½ cup) sugar

Burfi Layer:
• ⅛ cup ghee (clarified butter)
• 1 cup milk powder
• 2 tbsp almond powder
• 40 g (3 tbsp) milk
• ½ cup powdered sugar
• ½ tsp cardamom powder

Burfi Frosting:
• 50 g cream cheese
• All of the prepared burfi layer
• 200 g whipping cream
• 3 tbsp icing sugar
• Dried rose petals, slivered pistachios, and saffron strands for garnish (optional)

Directions:
1. Prepare the Cupcake Base:
o Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
o In a bowl, whisk together the plain flour, almond powder,baking powder, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add the milk and yogurt to the butter mixture and mix well.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
.
Bake the Cupcakes:
o Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
o Let the cupcakes cool completely on a wire rack.

3. Prepare the Burfi Layer:
o Heat the ghee in a pan over medium heat.
o Add the milk powder and almond powder, stirring constantly until the mixture starts to come together.
o Gradually add the milk, powdered sugar, and cardamom powder, and continue to cook, stirring, until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat and let it cool slightly.
4. Assemble the Burfi Cupcakes:
o Once the cupcakes are cooled, cut out a small portion from the center of each cupcake to create a well.
o Spoon the prepared burfi mixture into the well of each cupcake.

5. Prepare the Burfi Frosting:
o In a bowl, beat the cream cheese until smooth.
o Add all of the prepared burfi layer to the cream cheese and mix until well combined.
o In another bowl, whip the whipping cream with icing sugar until soft peaks form.
o Gently fold the whipped cream into the burfi mixture until well combined.

6. Frost the Cupcakes:
o Pipe or spread the burfi frosting over the top of each cupcake.

7. Garnish:
o Garnish with dried rose petals, slivered pistachios, and saffron strands if desired.

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