There's a soft and juicy Gulab Jamun surprise hidden inside this fluffy red velvet cupcake. Perfect for celebrations!
For the gulab jamun-stuffed red velvet cupcakes:
180gextra-fine self-raising cake flour
1tbspskimmed milk powder
2tspapple cider vinegar
100mloilany flavourless oil of your choice
1tspred gel food colour
For the cream cheese frosting:
2tbspskimmed milk powder
1tbspreserved gulab jamun syrup
12gold dragees to decorate(optional)
Preheat the oven to 170°C/340°F. Line a 12-hole cupcake tin with cupcake cases.
Gently press each gulab jamun between your fingers to remove excess syrup. Don't squeeze them too hard or they will break. Reserve 1 tbsp gulab jamun syrup for the frosting.
In a jug or glass, mix together the milk and apple cider vinegar. Set aside for 5 minutes, undisturbed. After 5 minutes, add the oil and vanilla extract and give it a brief whisk.
In a large bowl, sift together the flour, cocoa powder, milk powder, cornflour, baking powder, sugar and salt.
Add the milk mixture to the dry ingredients and gently whisk for 40-60 seconds until smooth. Add the red food colour and mix well until incorporated. Don’t overbeat the cake batter or you could end up with tough cupcakes.
Pour the batter into the paper cases, about halfway full. Place a gulab jamun in the centre of each case. Top with more cake batter, about 3/4 way up the case and so that the gulab jamuns are covered. Bake the cupcakes for 18-20 minutes. It's okay if some of the tops crack a bit where they gulab jamuns are.
Remove from the oven and allow the cupcakes to cool in the tin. Ensure they’re completely cool before adding the frosting.
For the frosting:
To make the frosting, mix together the milk powder and 1 tbsp reserved gulab jamun syrup. Mix well until smooth.
Beat the butter until pale. Add the milk powder mixture and vanilla extract. Beat briefly. Next, the icing sugar. Beat until light and fluffy, about 5 minutes.
Add the cream cheese and continue to beat until smooth. Refrigerate until cold, about 2-3 hours and whip once more. The cream cheese frosting ready to use when it's thick and can hold a stiff peak.
Frost the cooled cupcakes however you like. I often use the Wilton 1M tip fitted in a piping bag for cute ruffles and rosettes. You can also just use an ice cream scoop to heap the frosting on. This time I liked the idea of a chubby blob piped with a simple large, round piping tip to reflect the roundness of the gulab jamuns. Add a gold dragee for sparkle.
The unfrosted cupcakes can be made up to 24 hours in advance. Cover well and store at room temperature. Frost immediately before serving.Make frosting ahead of time and store in an airtight container in the fridge for up to 1 week.Frosted cupcakes are best eaten on the day. Refrigerated cupcakes may dry out.