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Almond cupcakes with Shrikhand frosting

 I included eggs to the original recipe instead of yoghurt, replaced some of the flour with almond flour, added some sugar, and made a double batch to take to work. 

Previous night - drain out a large pack of greek yoghurt in the fridge. 

Soak, peel and chop about 1/2 cup raw Almonds in a chopper. Soak a big pinch of saffron in a tbsp of milk. Crush a teaspoon of cardamom. Pre heat oven to 350. Line and spray cupcake molds. In a mixer bowl, cream a stick of butter with a quarter cup sugar. Add two eggs, one at a time and mix. Add 3/4 can of condensed milk, and half a cup of oil. Add 1 tsp almond extract and a small splash of vanilla. Mix everything. In another bowl, mix 1 cup AP flour, 1/2 cup whole wheat flour (optional - can use AP instead), and 1/2 cup Almond flour. I really did this since I was running out of flour at home, lol.  2 tsp of baking powder, 1 pinch of salt. Mix dry ingredients to the wet. Add the chopped almonds and half of the soaked saffron. And mix the batter. Add to cupcake pan, bake for about 10-12 mins till done. Cool. 

For frosting, mix drained yoghurt, remaining condensed milk (next time I might skip this for consistency), saffron, cardamom, and about 2 cups of icing sugar. Mix and frost the cupcakes. Adding more sugar made the frosting softer (since it's yoghurt), so next time, I'll try less sugar. 

https://www.archanaskitchen.com/kesar-badam-cupcakes-with-shrikhand-recipe

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