Whisk- to mix the batter for the cake and gulab jamun mix
Spoon- to pour batter into cupcake molds
Frying Wok and Skimmer- for the gulab jamun
Big Pot - For syrup and soaking the gulab jamun
Ziplock Bag - for frosting
Scissors to cut the Ziplock bag
Oven Mits
Pot Holders
Ingredients
Cake Batter
1boxButter Pecan Cake, Betty Crocker Brand + ingredients to make the cake batter mix (can substitute with spice cake mix)
2tablespoonalmond flour
1tablespooncrushed pecans (optional)
Frosting
16ozvanilla frosting, Betty Crocker brand
4ozCool Whip
2 strands of saffron mixed with 1 teaspoon of hot water (optional)
Toppings
¼cupslivered almonds (can substitute with pecans)
1-2drops food coloring of choice
Gulab Jamun
1.7ozGits Gulab Jamun Mix (half of the 3.5oz package), substitute with readymade gulab jamun.
Instructions
Making the Frosting
In a small bowl, mix 1 teaspoon of hot water with 2 strands of saffron and set it aside.
In a large bowl, combine Cool Whip and frosting together. Mix it well.
Pour in the saffron mixture, mix, and then scoop frosting it into a Ziplock bag.
Refrigerate until ready to use.
Mix the slivered almonds with 1-2 drops of food coloring. Set it aside.
Gits Gulab Jamun (can be made ahead of time or purchase ready made ones)
Make the Gits Gulab Jamun according to the packaged directions but be sure to make small round balls before frying. (I like to make them smaller than average so the cupcake is not overpowered by the gulab jamun)
Set them aside after making them in the sugar syrup or refrigerate until ready to use.
Cake Batter
Make the butter pecan cake batter per packaged instructions (egg can be eliminated- no substitute needed).
Add almond flour and/or crushed pecans to the batter for extra texture and taste.
Making the Cupcakes (makes about 24-30)
Place the cupcake papers in the cupcake pan.
Pour in one tablespoon of batter into each cupcake mold.
Place a gulab jamun into each cupcake.
Top it with more cake batter until the gulab jamun is fully covered.
Bake per package instructions.
Cool the cupcakes completely before frosting.
Frosting the Cupcakes
Cut a small hole in the corner of the ziploc bag with frosting, using scissors, and frost the cupcakes.
Top with food colored almonds. Want to kick it up a notch? 1. Add a pinch of crushed gulab jamun on top 2. Decorate with simple syrup inside of a pipet on top of each cupcake.
Notes
Can substitute almonds with pecans in this recipe, or use both.