Mawa Cupcakes
Rich & perfect snack with tea/ coffee - Eggless Mawa Cupcakes.
Servings: 12 cupcakes
Ingredients
- ½ cup unsalted butter softened
- ¾ cup mawa
- 1¼ 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
- 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.
- Replace sugar with bura or khand for a rich texture and taste. Try replacing with same amount of sugar with khand and adjust if required.