Indian festivals are incomplete without sweets on the table. Every festival has its signature desserts, which become the symbol of the festival in one way. Every time you see gujiyas, you are reminded of Holi treat preparations. When you see modak, the visuals of Ganesh Chaturthi immediately come to mind, and similarly, when you see besan ladoo, the images of Diwali festive preparations flash in your mind.
For Independence Day, you can do something special. Just like every festival has its signature treat, Independence Day is a day to celebrate with a treat that is unique and special. While there is no traditional treat made for Independence Day, you can still whip up something whimsical that feels unique to the festival. You can achieve this by introducing colors into the simple treats. Yes, by adding colors from the tricolor flag to desserts, the festival will become more memorable, and everyone will be surprised by your creativity.
This recipe will guide you through the process of making tricolor cupcakes in simple steps. When throwing a large party, it is always best to have individual serving desserts, as this creates less mess and makes serving to a large crowd easier. This is why these cupcakes are a perfect option. With the colors of the tricolor flag, these cupcakes become irresistible.
Ingredients:
For the Cupcake Batter:
Whipped Cream Frosting:
2 tbsp powdered sugar:
Natural Colors:
Method:
Step 1: Preheat & Prep
Preheat the oven to 170°C (340°F). Preheating the oven is necessary to bake the cupcakes evenly from the inside. Line a muffin tray with cupcake liners. You can use designer cupcake liners for whimsical presentations.
Step 2: Make the Base Batter
Mix yogurt and sugar in a bowl until smooth. To this, add baking soda and baking powder. Mix well and let it sit for 5 minutes to activate and bloom. After 5 minutes, add vanilla extract and mix well. Now, gently fold in the dry ingredients, such as flour and salt, using a spatula. Mix it until just well combined. Be careful not to overmix or the cupcakes will turn out hard and stiff instead of spongy and moist.
Step 3: Divide and Color
Divide the batter evenly into three bowls to color each with the tricolor. Add carrot juice or turmeric water to one bowl for the saffron color of the flag. You can also add saffron for a brighter color. For the white part, leave one part of the batter as it is. Lastly, for the green part, mix in spinach puree. Spinach works well, as it has a highly pigmented green color and a neutral flavor that doesn't interfere with the sweetness of the cupcakes.
Step 4: Layer the Batter
Once the batter is prepared, it is time to layer it. In the prepared lined cupcake tin, spoon a layer of green batter at the bottom of each mold. Now gently top it with the white batter, being careful not to disturb the surface tension of the bottom layer. At the top, add the orange batter gently. If you prefer not to create layers, you can also achieve a marble swirl effect with a toothpick.
Step 5: Bake
Now, without disturbing the batter, carefully place it in the preheated oven and bake for 18-20 minutes. After 18 minutes, check doneness by inserting a toothpick into the cupcakes. If it comes out clean, it means the cupcakes are done. Once baked, let them cool in the tray and then transfer them to a wire rack to cool completely.
Step 6: Prepare Icing
Meanwhile, prepare a simple whipped cream frosting. Beat the heavy cream with sugar until stiff peaks form. Ensure the cream is cold to make it easier to whip. Divide the whipped cream into three parts and color each with natural colors as used in batter. Fill the cream in piping bags to pipe the colors in rosettes or any pattern you like. Top the cupcakes with a small flag as decoration and serve.