One thing I did learn was to focus on the positives from the moment I wake up. Amazing how just taking note of all the positives automatically rules out any negatives. Yes, I still have some bad days but I know that soon that will be few and far between. Just when I thought I had life all figured out I am “starting over”. In a good way:-) Let me get to my recipe before you rush off. It was nieces birthday recently and she is crazy about Burfee so she requested Burfee Cupcakes for her party. So I had to work on a recipe that incorporated all the flavours of a burfee without compromising on the texture. The first time I tried making them they were a little dry. The next time I made them I tried adding water instead of milk and it worked perfectly well.
The cupcakes had a beautiful light, fluffy texture. The cardamom, rose essence and powdered milk definitely made these cupcakes taste like Burfee. If you’ve never heard of Burfee before, it is an Indian sweetmeat. A decadent little sweet, creamy and totally delicious. Combining the flavors of the Burfee with the cupcakes is a match made in heaven. At first I was a little nervous about the flavors as I have never attempted these flavors in a cupcake before but so pleased with the results.
I use my usual technique, beating my eggs and sugar for 4 minutes. For me this works really well when baking most cakes and cupcakes. It creates a light, airy texture which I love. These cupcakes are super delicious so please give them a try:-) If you loved this, please share!
