Gulab Jamun Cupcakes Recipe / Baked Jamun Cupcakes
If you are looking for a real Gulab Jamun cupcakes recipe, then you are at the right place. Unlike the fried and assembled Jamun cakes, this recipe is strictly BAKED !, not fried cakes ;).. Try this baked version, as you wouldn’t believe how easy and tasty it turns out.
Ingredients: ( Makes 12 Gulab Jamun cupcakes )
For the Jamun Cupcakes:
2 Cups – Milk Powder
1/2 Cup – Plain Flour/ All Purpose flour / Maida / Standard flour
1/3 tsp – Baking Powder
1/4 tsp – Baking soda
2 Tbsp – Semolina ( fine )
1 tsp – Sugar
2 tsp – lemon juice ( or 1/2 small lemon)
Butter – 80gms or 1/3 cup
Milk – 3/4 cup (luke warm milk)
For the Syrup:
1.5 Cups – Sugar
1 Cup – Water
1 tsp – Lemon juice
optional – 1/2 tsp Rose essence
Step 1) Make the syrup: Add the sugar and water into a sauce pan and bring it to a boil. Add the lemon juice. Once it comes to a boil, reduce the heat to MEDIUM and boil for 8 minutes. Add rose essence and stir. Heat for 20 – 30 seconds and turn off the heat.
Step 2) Preheat the Oven to 170 C / 325 F. Line the muffin tray with cupcake liners and brush the liners with melted butter.
Step 3) Get ready with the dry ingredients: Into a bowl, add the milk powder, plain flour, baking soda and baking powder (sift these for a lump free batter). Now to this, add semolina and mix well..
Step 4) Soften the butter in microwave or on stove top until 80% melted (do not melt fully, it should look like almost melted with some pieces in it)
Step 5) Into a big bowl, pour the melted butter, luke warm milk and stir.
Step 6) Add 1 tsp sugar, lemon juice and stir.
Step 7) Now add the dry ingredients into the milk-butter bowl and mix well for 20 – 25 seconds either with a spoon or silicon spatula. ( Do not beat or grind). Let it sit for 1 minute.
note: It should look like a medium-thick batter not too thick.
Step 8) Spoon the batter into the cupcake liners. (Fill half of cupcake liners, as they will double in size).
Step 9) Bake at 170C / 325F until the top looks lightly golden brown (not deep brown).
This can take from 12 – 15 minutes.
Step 10) Once golden brown on top, take out from the oven and place on a wire rack.
Step 11) After a minute, poke holes on top and pour 1 tbsp of warm syrup over each jamun cupcakes. Wait for few seconds and again pour a tbsp of syrup over the cupcakes and let it soak for 2 – 3 hours.
Step 12) Your Gulab Jamun cupcakes are ready !.. You can just eat it right away or refrigerate for few hours and then indulge ;)..
- I tried baking with oil instead of butter, but the cupcakes were dense and tougher compared to the butter version. So, I would recommend baking with butter :)..
- The batter consistency should be medium-thick. If you think the batter consistency is too thick, add little luke warm milk and mix to get the medium consistency.
- Bake them until the top looks light golden brown and not deep brown as this may harden the cupcakes.
- Pour 2 tbsp of syrup per cupcakes and let them soak 2 or more hours to get the real jamun texture..
- The syrup should be be warm or medium-hot when you pour over the jamun cupcakes.
Good Luck with your Gulab Jamun Cupcakes and please share your experience with this recipe:)