Ingredients:
1 cup all-purpose flour
1/2 cup powdered sugar
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp cardamom powder
1/2 cup milk
1/4 cup yogurt
1/4 cup vegetable oil
1 tbsp rose water
1/2 tsp vanilla extract
Rasmalai (for garnish)
Chopped pistachios and rose petals (for garnish)
Instrutions:
Preheat your oven to 350°F (180°C) and line a cupcake tray with liners.
In a large bowl, sift together the flour, powdered sugar, baking soda, baking powder, and cardamom powder.
In another bowl, whisk the milk, yogurt, vegetable oil, rose water, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, gently folding the batter until smooth.
Divide the batter evenly into the cupcake liners, filling them about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Once cooled, top each cupcake with a piece of rasmalai, and garnish with chopped pistachios and rose petals.
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