Chikki Cupcake - Nut Brittle Cream Cheese Frosting | My Recipe Book By Tarika Singh

By Get Curried · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C.
2. Sift the flour and baking powder together and set aside.
3. Beat the butter and caster sugar until pale and fluffy.
4. Whisk the eggs with the vanilla, then add gradually to the butter mixture, beating well after each addition.
5. Add the flour in 2 batches, mixing well after each. Scrape down the bowl. If the batter is not a dropping consistency, add milk a little at a time until it is.
6. Spoon the batter evenly into 9 cupcake liners in a muffin tray and tap the tray to level it. Bake for 10 to 15 minutes, until a skewer inserted in the centre comes out clean.
7. Cool the cupcakes completely on a wire rack.
8. Crush the chikki in a sealed bag with a rolling pin until in tiny pieces but not powdery.
9. Beat the cold-ish butter, cream cheese and sifted icing sugar gently until combined, without overmixing.
10. Fold in the chikki pieces. If the frosting is runny, chill it for about 10 minutes.
11. Spread the frosting on each cupcake and smooth it, then sprinkle with crushed chikki.

Summarized from Get Curried's video. Watch it for the details.

More recipes with

EggMilkCream cheesePeanut