Eggless Mawa Cupcakes with Pistachios

Last week I was approached by Pagdandi Books Chai Cafe for Bake Sale. They specifically had requirement of Mawa Cupcakes.

I was a bit overwhelmed, sceptical and happy all at the same time. May be I am crazy to feel all these emotions and much more together.

Apart from one small order for a friend last year, I don’t do commercial orders. So for me it was unchartered territory.

Eggless Mawa Cupcakes with Pistachios

Eggless Mawa Cupcakes with Pistachios

I do have Eggless Mawa Cake posted roughly 3 years ago, recipe learnt in a Baking Class ages ago and egg is replaced by condensed milk here. In over the years, I stay away from using condensed milk as egg substitute as my own taste for it in baked goods have reduced and find the flavour too strong. Exceptions being Tres Leche Cake.

So instead of baking the earlier recipe into cupcakes I decided to try another one. I hopped over to Gayathri’s space for the same.

I used Wilton paper molds which are bigger in size and used pistachios to top it. Usually cashews are used. This is a rich and a recipe very close to Goan original recipe. The mawa can be made from scratch or bought from market.

Mawa has a very short life so best to use within 2 days of making or buying it.

Eggless Mawa Cupcakes with Pistachios

Eggless Mawa Cupcakes with Pistachios

The cupcakes were rich, soft & moist. Really delectable in each bite.

When I took the batch to Pagdandi, I was pleasantly surprised by such a cozy corner in the hustle bustle of the city. The interiors are earthy, the ambiance is welcoming and warm. I can spend hours over there stretching myself to sleep and dreams. :)

Vishal, the owner, promptly kept the cupcakes and was happy with the outcome. I hope his customers have been equally happy too.

Eggless Mawa Cupcakes with Pistachios

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 9-12 Cupcakes

Eggless Mawa Cupcakes with Pistachios

Rich & perfect snack with tea/ coffee - Eggless Mawa Cupcakes.

Ingredients

  • 1/2 Cup - Butter
  • 3/4 Cup - Mawa
  • 1 1/4 Cup - Caster Sugar
  • 3/4 Cup - Curd
  • 3/4 tsp - Cardamom Powder
  • 2 Cups - APF
  • 1/4 Cup - Corn Flour
  • 1 tsp - Baking Powder
  • 1/4 tsp - Salt
  • 1 Cup - Milk
  • 2 Tbsp - Pistachio, chopped

Instructions

  1. Preheat oven to 180C. Arrange Paper cupcake molds on a baking tray.
  2. Cream together butter and sugar until fluffy using electric mixer.
  3. Add mawa and beat well. Add curd and cream together.
  4. Add milk and mix until incorporated.
  5. In a bowl whisk together flour, corn flour, baking powder, cardamom powder and salt.
  6. Gently fold in the flour in 3-4 lots until all the flour is incorporated.
  7. Pour 1/2 cup batter into each cupcake mold. Sprinkle generously with chopped pistachios
  8. Bake for 30-35 minutes or until the cupcake springs back upon touching. Remove from oven and allow it to cool.

Notes:

adapted from Gayathri

The molds were large size and I got only 10 Cupcakes, but if you are using regular size molds or liners then you would easily get 12 cupcakes.

Use mawa as fresh as possible. It should not be more than 2 days old.

http://lemoninginger.com/2014/03/28/eggless-mawa-cupcakes-pistachios/

Sending these to Bake Fest # 29, an event originally started by Vardhini.

  • Love the recipe. Keep sharing.

  • This is a new variation. Great pics.

  • Garima Narera

    Hi Deepali

    Really liked the recipe. Wonderful site for a vegetarian family like ours.
    A little query-
    In step 3 you say ‘ mix curd and cream together’ . However there is no cream listed in the ingredients.
    Please help :-)
    Thanks.

    • Hi Garima,

      Thanks for visiting my blog and I am glad you like it. Creaming word is used for a process. When you beat butter and other ingredients together till it mixes well and becomes fluffy like a thick cream. I simply meant that you add curd to the already beaten butter & sugar mixture (in step 2) and again CREAM them together.

      Hope this helps and clarifies your doubt. Do revert for any further queries.

      • Garima Narera

        Ha ha ..thanks a ton. ‘Cream’ was the verb and I read it as a noun , hence the mix up!

        All clear now.

        Thanks :-)
        Really like your vegetarian blog! Cheers :-)

  • Tanuja

    Hi..Beautiful eggless baking blog…one help deepali…can u please tell me from where did u get those kind if liners?since we belong to same city I think u can help me…
    Thanx a ton for beautiful recipes..
    Tanuja

    • Thanks Tanuja. I am glad you liked the recipes.

      I got these cupcake liners as a gift from gourmetco.in Various other kids are available with them. What I liked best was that I could directly bake in them. Hope this helps.