These cupcakes are inspired by the beloved South Asian Falooda drink (think South Asian flavors meet an ice cream float). The base of the cupcake is a basic white cake, made using a boxed cake mix. I chose not to spike the base of the cupcake with any additional flavors because I felt that it would be competing with the frosting, but if you’d like you can add a touch of ground cardamom to it.
The frosting is a drool-worthy rose water infused mascarpone whipped cream, which is a tribute to the creamy texture of Falooda, and the quintessential splash of rose syrup that Falooda is incomplete without. The cupcake is topped with candied fruit (totally optional), which I think is a cute nod to the small chunks of jello found interspersed throughout the drink.
- 1 box white cake mix (enough to produce 24 cupcakes)
- 1 (8 ounce) package mascarpone cheese, cold
- 2 tablespoons Rooh Afza syrup
- 1 teaspoon rose water
- 1 ¼ cups heavy whipping cream
- ½ cup powdered sugar
- Candied fruit (optional)
Use cake mix to prepare cupcakes according to box instructions. Cool completely and set aside.
In a large bowl, whip mascarpone cheese on medium-high speed, using a whisk attachment, until smooth, about 1 minute. Add Rooh Afza syrup and rose water and whip until incorporated. Wipe down sides of bowl as needed.
With the mixer running on medium speed, slowly drizzle in heavy whipping cream. Wipe down the sides of the bowl as needed, and whip until soft peaks form.
Reduce speed to low and add powdered sugar. Once the sugar is incorporated, increase speed to medium-high and whisk until stiff peaks form.
Pipe or frost cupcakes as desired. Garnish with candied fruit if desired.
Rooh Afza is a concentrated syrup made up of sweet floral notes. It can be found in most South Asian grocery stores.
Candied fruit can be found in most major grocery stores in their baking aisle. They can also be found at South Asian grocery stores, sold as tutti frutti or ashrafiyaan.