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Are you tired of serving the same old traditional confections to your Eid guests? This year, why not take a break from sheer khurma and try cupcakes that combine the very best of east and west in their exotic flavour? And what’s more, you could easily repurpose them for your Independence Day celebrations as well.

Rose and pistachio. Nothing says celebration quite like the Middle Eastern flavour combination of fragrant rosewater and delectable pistachios. Use a simple vanilla cupcake recipe and add 20 ml of rosewater and 40 grams of pistachios to the batter for a dozen cupcakes. Use a good buttercream frosting recipe and add two teaspoons rosewater and a bit of pink food colouring. Garnish with chopped pistachios and enjoy your guests’ compliments.

Sticky toffee. Who says dates are only good for opening your roza? Choose a simple date cake recipe and bake it into cupcakes. While the cupcakes are still warm, brush the tops with a simple sugar syrup and allow them to cool; store in an airtight container in the fridge. Next, submerge an unopened can of condensed milk in a pot of water and boil it for three hours. When the cupcakes are cool, scoop out the centres and fill them with the condensed milk toffee. Frost with whipped cream and enjoy your decadent creation.

Lime and cardamom. This is a great cupcake; not only is it light and refreshing but if you colour your icing green it can be a great Independence Day dessert. Add the crushed contents of two cardamom pods and the zest and juice of two limes to any vanilla cupcake recipe (you won’t need vanilla essence). Similarly, flavour your buttercream frosting with the zest of two limes and partake with a cup of green tea.

– Marylou Andrew