Happy Ganesh Chaturthi everyone! Here are some YUM cupcakes made with Lord Ganesha’s favourite flowers.
This Hibiscus Jam can be used in so many ways. Wait for the next post!
Hibiscus Cupcake with Jam Filling
Makes 8 Cupcakes
For The Cupcake Base
- 1+1/2 cups all-purpose flour
- 1 cup yogurt
- 3/4 cup sugar
- 1/2 tsp baking soda
- 1+1/4 tsp baking powder
- 1/2 cup oil
- 1 tsp vanilla extract
For The Hibiscus Jam
- petals of 10-12 hibiscus flowers
- 1/2 cup water
- 1/2 cup sugar
- 1/2 tbsp lemon juice
For The Frosting
- 1/2 cup unsalted butter
- 2-3 cups icing sugar
- 1+1/2 tbsp hibiscus jam
- Line cupcake moulds and preheat the oven at 180°C.
- In a large bowl, add in sugar and yogurt.
- Once the sugar melts completely, stir in the baking powder and baking soda. Let it sit for 2-3 minutes or until bubbles start to appear.
- Stir in the oil and vanilla extract.
- Sieve the flour and fold it into the mixture. Take half quantity at a time.
- Pour 1/4 cup of batter in each cupcake mould and bake at 180°C for 12 to 15 minutes or till a toothpick inserted into the cupcake comes out clean.
- Grind the hibiscus petals into a paste.
- In a heavy bottom saucepan, boil the sugar, water, petal paste and lemon juice till the mixture reaches a fairly thick consistency.
- Turn off the heat and let the jam cool.
- Whisk the sugar and butter till it is light and fluffy.
- Fold in the jam.
- Cut a little hole in the cupcake base and fill it up with the hibiscus jam.
- Top the cupcake with the icing. You can style them any way you like.
- Make sure that the flowers you use and organic and pesticide free.
- Use only icing sugar for the frosting. Powdered sugar will not cut it.