Mawa Cupcakes

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Mawa Cupcakes are delicious cupcakes made with rich mawa (dried milk fat) and then topped with Pistachios. They are similar to mawa cake topped with blanched almonds which I already have on the blog.

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

I was a bit overwhelmed, skeptical, and happy all at the same time. Maybe 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, a recipe learned in a Baking Class ages ago and egg is replaced by condensed milk here. Over the years, I have stayed away from using condensed milk as an egg substitute as my taste for it in baked goods has reduced, and find the flavor 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 and used pistachios to top it. Usually, cashews are used. This is rich and a recipe very close to Goan’s original recipe. The mawa can be made from scratch or bought from the market.

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

Eggless Mawa Cupcakes with Pistachios
Eggless Mawa Cupcakes with Pistachios

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

When I took the batch to Pagdandi, I was pleasantly surprised by such a cozy corner in the hustle and 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.

Mawa Cupcakes

Rich & perfect snack with tea/ coffee - Eggless Mawa Cupcakes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Baking, Snack
Cuisine: Vegetarian
Keyword: Bakery, cupcake, eggless
Servings: 12 cupcakes

Ingredients

  • ½ cup unsalted butter softened
  • ¾ cup mawa
  • cup caster sugar
  • ¾ cup yogurt homemade curd
  • ¾ tsp cardamom powder elaichi powder
  • 2 cup all purpose flour
  • ¼ cup corn flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup milk
  • 2 tbsp pistachio pista, chopped

Instructions

  • Preheat oven to 180 °C. Arrange Paper cupcake molds on a baking tray.
  • Cream together butter and sugar until fluffy using electric mixer.
  • Add mawa and beat well. Add curd and cream together.
  • Add milk and mix until incorporated.
  • In a bowl whisk together flour, corn flour, baking powder, cardamom powder and salt.
  • Gently fold in the flour in 3-4 lots until all the flour is incorporated.
  • Pour ½ cup batter into each cupcake mold. Sprinkle generously with chopped pistachios
  • Bake for 30-35 minutes or until the cupcake springs back upon touching. Remove from oven and allow it to cool.

Notes

  1. 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.
  2. Use mawa as fresh as possible. It should not be more than 2 days old.

Join the Conversation

  1. Love the recipe. Keep sharing.

    1. Thanks Nabanita

  2. This is a new variation. Great pics.

    1. Thanks Indrani

  3. Garima Narera says:

    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.

    1. 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.

      1. Garima Narera says:

        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 :-)

  4. 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

    1. 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.

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