One year ago today, I posted the first cupcake on this blog. It was an Indian-inspired chai cupcake. By total coincidence, one year later, I am posting another Indian cupcake.
How Did I End Up Making Bhapa Sandesh?
To come up with an Indian cupcake recipe, I emailed my friend Nupur of One Hot Stove. I asked her what she would recommend. I expected maybe a suggestion or two. Nupur went above and beyond to make sure that I had the information that I needed.
What is Sandesh?
The bhapa sandesh Indian cupcakes did, however, steal the hearts of some of my other tasters. People seemed to enjoy the moistness and the mango flavor. In fact, my friend Ran just left this cupcake-related comment on my mango frosting recipe post: “These were some of my favorite Stef cupcakes in some time. Fantastic flavor and moisture levels. A perfect summer cupcake!”
The Bhapa Sandesh Indian Cupcake Recipe
As noted above, I got the recipe from Bong Mom’s Cookbook. I am reprinting it with my notes and modifications below.
Tea masala extract
Bhapa Sandesh Indian Cupcakes: Happy Blogoversary to Me
- 2 C whole milk ricotta cheese If you've got a little time, make your own ricotta.
- 1/2 C sweetened condensed milk
- 1/2 C milk-mawa powder You should be able to find mawa at any store that sells Indian groceries.
- 10 drops tea masala extract My tea masala extract was a gift from Nupur so it seemed fitting that I would use it in a recipe she recommended. If you don't have any on hand, you could easily use some of Chockylit's chai spice mix that I used in my first [chai cupcake post|https://www.cupcakeproject.com/2007/05/chocolate-chai-spice-first-cupcakes.html.
Chai Spice Mix Recipe (if needed)
Spice Mix Ingredients
- 2 t whole fennel 2 t whole cloves, 1 T ground cardamom, 2 t ground cinnamon, 2 t ground ginger
Spice Mix Instructions
- With a small food processor grind up the whole fennel and cloves.
- Transfer to a small bowl and add remaining spices.
- Mix to combine.
Preheat oven to 400 degrees.
Mix ricotta, sweetened condensed milk, and mawa in a bowl to a smooth consistency.
Add chai extract or chai spice mix.
Spray cupcake liners with non-stick cooking spray. I've never had to do this before, but it really helped in this recipe. When I didn't spray, the cupcakes completely stuck to the wrappers.
Fill an oven proof dish with 2-3 C water and place in the bottom rack of the oven.
Fill cupcake wrappers about 3/4 full. The cupcakes don't rise much, so just fill a little bit lower that you want them to end up.
Make sure the water has come to a boil and then put the cupcakes on the top rack of the oven.
Bake for 20 - 25 minutes.
Let them cool and then place in the fridge to chill.
Top the cupcakes with my mango whipped cream frosting. Many of the cupcakes sunk in the middle during baking. No need to worry if this happens to you on this or any other cupcakes. You can always fill in the sinkhole with something yummy. In this case, I filled the hole with some extra mango pulp.