I made the ‘from scratch’ version of these amazing, seductive, decadent and tantalizingly aromatic cupcakes for a birthday party, but the shortcut version – using boxed cake mix – is almost as good and only takes a fraction of the amount of time to make! Falooda is a popular milkshake/float type drink enjoyed throughout South Asia. Rose syrup (made with distilled rose water and sugar) and milk form the base of the falooda, which is topped with a scoop of kulfi ice cream, cooked sev (vermicelli) and basil seeds.
The concept – and the amazing flavour – of the falooda is made solid in the form of these easy and quick to make, but delicious cupcakes. The rose syrup is such a unique ingredient and imparts a very distinct and inviting favour and taste that it’s used to flavour and tint both the cupcakes and the frosting. The frosting for these beautiful pink falooda cupcakes is a simple buttercream enhanced with rose syrup and condensed milk. These two ingredients are what give these cupcakes their falooda flavour. You won’t even be able to tell it’s made from a packaged cake mix! Let’s get started.
Falooda Cupcakes with Condensed Milk Buttercream Frosting – Recipe
For the Cupcakes
- 1 Package of yellow or white cake mix
- 3 eggs, or per package instructions
- ½ cup milk, or per package instructions
- 1/3 cup oil, or per package instructions
- 2 – 3 Tbsp. rose syrup or roohafza
For the Condensed Milk Buttercream Frosting
- 2 sticks butter at room temperature (1 cup)
- 1 ½ – 2 cups icing sugar, sifted
- 2 Tbsp. condensed milk
- 1 Tbsp. rose syrup or roohafza (for colour and flavour)
- Pinch of salt
- Place an oven rack in the middle position and preheat oven to 325 degrees or per package instructions. To make the cupcakes, add all ingredients in the cupcakes sections into the bowl of a stand mixer fitted with the beater attachment. Beat starting at low speed and gradually bringing up the speed to medium-high for occasionally scraping down the sides, 2 – 3 minutes. You may need to whisk longer if using a handheld mixer or egg beater.
- Line cupcake or muffin pan(s) with cupcake liners. Fill each halfway with cupcake mixture and bake in preheated oven for 20 – 25 minutes or until a toothpick inserted into a cupcake comes out clean. Remove cupcakes from the pan and let cool completely prior to frosting.
- To make frosting, add butter into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high speed until butter is pale and fluffy, 3 – 5 minutes.
- Turn speed to low and sift in icing sugar a little bit at a time until incorporated into butter. Add the condensed milk, rose syrup or roohafza and salt.
- Turn up speed to medium high and whisk until frosting is smooth, light, fluffy and does not fall off the whisk attachment when held up, 2 – 3 minutes. If frosting is too runny add more icing sugar and if frosting is too stiff add more condensed milk and whisk until smooth.
- If you made frosting prior to the cupcakes cooling or made it ahead of time, keep in the fridge – covered – until ready to use. Bring back to room temperature and whisk until smooth. Otherwise, pipe frosting onto the cupcake using a nozzle and piping bag or with a sturdy bag with the corner snipped off.
This is a great cupcake for parties and special occasions, but because it’s easy and fast to make you can enjoy it anytime as well. Frost on an antique rose on top of the cupcake for that extra special and unbelievable beautiful effect. Try it and its enticing aroma, decadent flavour and high delicious factor will hook you.