Eggless Rasmalai Cupcake/Jarcake/Cake/3 n 1 Recipe

How could I treat my fellow friends on this holy day of Ramadan, I planned it to be royal but simple as well. Two birds with one stone kind of deal. Voila!!!! Rasmalai!!! The thought of itself cast a spell on me. I wanted to make it more extravagant by converting it into a sumptuous fusion treat. Yippee!!!, you guessed it right, it’s going to be Eggless Rasmalai Cupcakes and a bonus recipe of Eggless Rasmalai Jar Cakes with a twist ingredient- Mango, of course, how can I neglect the king of fruits in its season. What’s more interesting is, that this recipe is a 3 in 1 as you can make cupcakes, jar cakes, and a cake with the same batter. You’ll be spoiled for choices.

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To convert the same recipe into a Cake-Use the entire batter and bake it in a two 6” cake pan, and drench the cake with ras (juice/milk) of Rasmalai. Place a layer of the cake, slather generously with Rasmalai frosting, crumbled rasmalai (you can add mango pulp as an option), and place another cake layer. Then do the crumb coating, and keep it in the refrigerator for a while. Again, do the frosting and garnish with fresh or dried rose petals, chunks of Rasmalai, and slivered pistachios. Ta-da, your luscious Eggless Rasmalai Cake is ready to relish.

Coming to the recipe, Rasmalai doesn’t need any introduction. If you are a non-Indian person, I can term this Rasmalai as a spongy flattened disc made from cottage cheese and soaked in flavoured creamy milk. Though it has its origin in eastern India, it reached every household in India and every Indian heart. The cheese is obtained by curdling milk with an acidic agent like vinegar, curd, lemon, or citric acid. Then it’s washed, drained, and knead into a soft dough to make balls and then cooked in sugar syrup to infuse the sweetness. After cooling, then dip into a specially prepared creamy, nutty saffron milk. The essence of saffron, nuts, malai, and cardamom just melts in your mouth with every bite.

When divine treat like Rasmalai is converted into another surreal delight, what diet plans can curb or inhibit you from indulging in this heavenly beauty. These spongy cheese balls are layered onto the ras infused eggless spongy cake and topped up with ras infused whipped cream. The entire package is overloaded with Rasmalai by all means. And the twist ingredient Mango which complements the Rasmalai well and slightly brings its shade to the dessert simultaneously doesn’t overpower the Rasmalai’s flavour.

Here, I used the batter to make the cupcakes in moulds and transferred the remaining batter into a cake pan/tray, and cut them into roundels after baked and converted into trending jar cakes with the same toppings inclusive of mango.

I’ll segment the entire process into 3–

Rasmalai Sponge Cupcakes preparation– this involves the baking of easy eggless sponge cupcakes infused with ras, the milk juice of the rasmalai (the liquid part of rasmalai)

Rasmalai Mango Frosting preparation-this includes the frosting preparation with heavy whipping cream infused with thickened ras, along with our twist ingredient mango pulp.

Piping and decorating-this is the finale of the recipe where the cupcakes are decorated with frosting and garnished with Rasmalai, Pistachios, rose petals

For Jar cakes, the first 2 steps are the same, but here, the third step is about assembling the layers in a glass jar-starting the base with eggless sponge cake, then with crumbled rasmalai, little mango pulp, then drizzling some rasmalai milk, pipe some whipped cream, again repeat the same order one more time starting with eggless sponge cake and ending with whipped cream, finally decorate with rasmalai, Pistachios and rose petals.

Pro-tip

To make it easy and simple, you can rely on store-bought rasmalais, sponge cakes, and whipped cream, just infuse it with ras (juice/milk) of the store-bought rasmalai and assemble it to make your cute, captivating ambrosial delight as individual jar cakes and can be given as return gift tied with a ribbon and card to your Eid guests. What could more put a huge smile on your guest’s face, than these homemade heavenly edible gifts?

Here, I used store-bought Rasmalais, in near future, I’ll update the Rasmalai recipe post in the blog.

You can also check my other cakes such as No-Bake Eggless Cranachan Cheesecake, Chocolate Beetroot Cake with Raspberry Icing, Mango Tres Leches Cake, Blueberry No-Bake Cheesecake, Cinnamon Rolls, Nutella Brownies.

Let’s indulge in the making of this splendid delicacy

Let’s start the preparation of the eggless sponge cake by mixing the wet ingredients.

Mix ¾ cup full-fat yoghurt with ½ tsp of baking soda, whisk well with a wire whisk, it’ll turn foamy. Keep it aside for 10 minutes.

Take another wide bowl, add ½ cup of castor sugar or powdered sugar, ½ tsp of cardamom powder, few strands of Saffron, ½ tsp of Kewra water or vanilla extract (can keep it optional), then add ¾ cup juice/ milk of Rasmalai  (refer to notes) and finally add ¾ cup of neutral vegetable oil (I used canola oil).

Combine everything to a smooth mixture using a hand mixer or wired whisk (but it needs a bit of arm work).

Then add the yoghurt mixture and combine it together as a uniform mixture.

Before mixing the wet and dry ingredients together, preheat the oven for 15 minutes at 180°C. Also, grease the cupcakes with a spray or oil, here, I used silicon moulds, still, I greased it to be on the safer side.

Now, sieve 2 cups of all-purpose flour, 2 tsp of baking powder, and ¼ tsp of salt.

Transfer the wet ingredients into a wide bowl in portions and gradually fold the dry ingredients into portions. Do not overmix the batter as the cake will turn dense and hard.

Scoop the batter and drop it into the greased silicone moulds, fill halfway as it raises after baking. After scooping, tap the mould a few times, to release any air and level the batter.

As I planned for jar cakes, I filled only 11 cupcakes. The remaining batter, I transferred to a small greased cake pan, tapped, and leveled it.

Bake both cupcakes and pan at @180°C for 15 minutes. Insert a toothpick and see if it comes clean.

Remove the pan and cupcakes from the oven and let cool.

Meanwhile, prepare the Rasmalai Mango Frosting.

Once the cake is cooled down, demould the cupcake and cake.

Place it again in the mould, poke it with a fork or any sharp tool.

And drizzle generously with ras (juice/milk) of Rasmalai. Keep it for some time to get soaked well.

Later, take a melon scoop or any deep spoon to scoop out the cake in the middle (refer to notes).

For Jar cakes, using a cookie cutter or any lid (whose size should fit into the mouth of the jar), press and carve out cake discs from the cake in the pan.

Now, fill the frosting along with finely crumbled rasmalai in a piping bag and do the filling in the scooped-out hole of the cupcake. Cut a big hole for the piping bag, as the crumbled rasmalai shouldn’t block the flow.

Now cover it with the scooped-out cake.

Let’s start decorating the cupcake, fill the frosting in a piping bag with your desired nozzle to do patterns of your choice after creating a frosting bed on the surface of the cupcakes.

Place a sliced Rasmalai on top of the cupcake.

Finally, garnish with dried rose petals and slivered pistachios. Also, can use edible gold leaf if desired.

Soft, spongy, scrumptious cute Eggless Rasmalai Cupcakes are ready. These individual delights are loaded with Rasmalai and are great to indulge in.

For Jarcakes, push the cut-out disc cakes into the jar.

And start layering with ras (milk/juice) of the rasmalai.

Then with thickened mango pulp.

And crumbled rasmalai, again with mango pulp (optional).

Now generously add the frosting using a piping bag.

Now repeat the same order of layering.

And finally end up with a piece of Rasmalai on top.

Garnish with frosting, dried rose petals, and slivered pistachios.

Trending Rasmalai Mango Jarcakes are the perfect edible gift on occasions like Eid, Diwali, Christmas, and an apt choice for individual serving dessert.

Recipe card

Eggless sponge cupcakes

Preparation time: 10 minutes

Cooking time: 15 minutes

Cuisine: International, Fusion

Category: Desserts

Serves: 16 cupcakes

Author: Manimala

Ingredients-

Wet Ingredients-

Yoghurt – ¾ cup or 200 g

Baking soda – ½ tsp

Vegetable Oil – ¾ cup or 180 ml

Rasmalai milk/milk – ¾ cup or 180 ml

Castor sugar/powdered sugar – ½ cup

Cardamom powder – ½ tsp

Saffron/Kesar – a pinch or few strands

Kewra water/vanilla extract – ½ tsp (optional)

Dry Ingredients-

All-purpose flour – 2 cups or 250 gm

Salt – ¼ tsp

Baking powder – 2 tsp

For Frosting-

Rasmalai Whipped Cream– as required

For Garnish-

Rasmalai – as required

Pistachios – as required

Dried Rose petals – as required

Edible gold leaves – as required

Instructions-

1. Let’s start the preparation of the eggless sponge cake by mixing the wet ingredients.
2. Mix ¾ cup full-fat yoghurt with ½ tsp of baking soda, whisk well with a wire whisk, it’ll turn foamy. Keep it aside for 10 minutes.
3. Take another wide bowl, add ½ cup of castor sugar or powdered sugar, ½ tsp of cardamom powder, few strands of Saffron, ½ tsp of Kewra water or vanilla extract (can keep it optional), then add ¾ cup juice/ milk of Rasmalai  (refer to notes) and finally add ¾ cup of neutral vegetable oil (I used canola oil), combine everything to a smooth mixture using a hand mixer or wired whisk (but it needs a bit of arm work).
4. Then add the yoghurt mixture and combine it together as a uniform mixture.
5. Before mixing the wet and dry ingredients together, preheat the oven for 15 minutes at 180°C.  
6. Also, grease the cupcakes with a spray or oil, here, I used silicon moulds, still, I greased it to be on the safer side.
7. Now, sieve 2 cups of all-purpose flour, 2 tsp of baking powder, and ¼ tsp of salt.
8. Transfer the wet ingredients into a wide bowl in portions and gradually fold the dry ingredients into portions. Do not overmix the batter as the cake will turn dense and hard.
9. Scoop the batter and drop it into the greased silicone moulds, fill halfway as it raises after baking.
10. After scooping, tap the mould a few times, to release any air and level the batter.
11. As I planned for jar cakes, I filled only 11 cupcakes. The remaining batter, I transferred to a small greased cake pan, tapped, and leveled it.
12. Bake both cupcakes and pan at @180°C for 15 minutes. Insert a toothpick and see if it comes clean.
13. Remove the pan and cupcakes from the oven and let cool.
14. Meanwhile, prepare the Rasmalai Mango Frosting.
15. Once the cake is cooled down, demould the cupcake and cake. Place it again in the mould, poke it with a fork or any sharp tool and drizzle generously with ras (juice/milk) of Rasmalai. Keep it for some time to get soaked well.
16. Later, take a melon scoop or any deep spoon to scoop out the cake in the middle (refer to notes).
17. For Jar cakes, using a cookie cutter or any lid (whose size should fit into the mouth of the jar), press and carve out cake discs from the cake in the pan.
18. Now, fill the frosting along with finely crumbled rasmalai in a piping bag and do the filling in the scooped-out hole of the cupcake. Cut a big hole for the piping bag, as the crumbled rasmalai shouldn’t block the flow.
19. Now cover it with the scooped-out cake.
20. Let’s start decorating the cupcake, fill the frosting in a piping bag with your desired nozzle to do patterns of your choice after creating a frosting bed on the surface of the cupcakes.
21. Place a sliced Rasmalai on top of the cupcake.
22. Finally, garnish with dried rose petals and slivered pistachios. Also, can use edible gold leaf if desired.
23. Soft, spongy, scrumptious cute Eggless Rasmalai Cupcakes are ready. These individual delights are loaded with Rasmalai and are great to indulge in.
24. For Jarcakes, push the cut-out disc cakes into the jar and start layering with ras (milk/juice) of the rasmalai, thickened mango pulp, then with crumbled rasmalai, again with mango pulp (optional), generously add the frosting using a piping bag. Now repeat the same order of layering and finally end up with a piece of Rasmalai on top.
25. Garnish with frosting, dried rose petals, and slivered pistachios.
26. Trending Rasmalai Mango Jarcakes are the perfect edible gift on occasions like Eid, Diwali, Christmas, and an apt choice for individual serving dessert.

Notes-

• This recipe will be overloaded with Rasmalai in all ways. While making the sponge cake, in the wet mix, ras (juice/milk) of Rasmalai is added in the place of milk. So, feel free to use either of them according to your palate’s choice.
• If you are adding milk, then increase the sugar by ¼ cup. Here, I added ½ cup, as ras has sugar in it. If you are replacing it with plain full-fat milk, then add ¾ sugar.
• I added caster sugar which melts quickly,  alternatively, you can use fine granulated sugar. For more details about the caster sugar varieties and substitutes, check my Chocolate Beetroot cake.
• I added Kewra water which is basically essenced by the flavour of pandanus flowers or pandan leaf flowers. Like Rosewater, it’s used to enhance the flavor and aroma of the dish in cooking by its perfumed, scented odour. But be mindful of the quantity as it may ruin the dish if exceeded.
• Substitute the kewra water with vanilla extract, if not available.
• Baking time varies with the make of the oven. Start checking after 15 minutes, it shouldn’t take more than 18 minutes.
• Make sure, while scooping the cupcake, you do not dig deep into the centre as it shouldn’t expose the base. When you do the filling, it shouldn’t leak or wet the cup liner.
• For filling the Jarcakes, the order of layering and choice of ingredients can vary.
• Either you can add cut-out cake discs or crumbled cake pieces to the jar.
• Make sure the cake discs match the mouth size of the jar. If not, crumble the cake and add it.
• Garnishing ingredients can be of your choice. If you are out of dried rose petals, use the fresh ones as I did in my cake. Pistachios complement well with Rasmalai.
• I added mango, as it’s seasonal and goes well with Rasmalai. You can skip it if you are not a great fan of it.