If you are wondering what I made with that easy microwave mawa, then you are looking at it. Yes, I made cupcakes with mawa and they turned out amazingly soft, fluffy and tasty. I slightly altered my mawa cake recipe for these cupcakes. The only difference with the instant mawa is that the cupcakes turned out white in colour, whereas the cake made out of home made mawa turns out a nice deep golden colour.
Though the top of the cupcakes turn out with cracks, they taste so good. I didn’t add vanilla essence and added just cardamom powder. So it gave a feel of Indian sweet. But if you prefer, you can add vanilla essence too. The cupcake didn’t stick to the liner and came out easily with out crumbling. It is best when served fresh. I felt that the cup cakes turn slightly hard the next day but the mawa flavour was intense the second day. May be this was due to my fault in storing the cupcakes. I forgot to cover them in cling wrap. I just placed the plate with the cupcakes inside the oven and the next day the top was dry. So if you are planning on serving the next day, make sure that you cover the cupcakes in cling wrap and then place it in an air tight jar.
Makes 18 Cupcakes
Eggless Mawa Cupcakes
Ingredients
Ingredients
- Butter- 1/2 cup
- cup Mawa-3/4 click on link for easy version
- Sugar-3/4 cup
- Curd-3/4 cup
- Cardamom Powder-3/4 tsp
- All Purpose Flour/ Maida-2 cups
- Corn Flour-1/4 cup
- Baking Powder-1 1/2 tsp
- Baking Soda-1/2 tsp
- Salt-1/4 tsp
- Milk-1 cup
Instructions
Procedure
- 1. Cream together butter and sugar until fluffy.
- 2. Add mawa and beat well until creamy.
- 3. In a bowl mix together flour, corn flour, baking powder, baking soda, cardamom powder and salt.
- 4. Add curd to the butter mixture and cream together.
- 5. Add milk and mix until incorporated.
- 6. Add the flour mixture and gently fold in until all the flour is incorporated.
- 7. Preheat oven to 180C.
- 8. Line muffin pan with cup cake liners.
- 9. Fill each liner to 2/3 rd with the batter. Using two spoons or an ice cream scoop works great.
- 10. Bake in oven for 25 - 30 minutes. When a tooth pick comes out clean, remove from oven and allow it to cool for 10 minutes.
- 11. Arrange the cup cakes on the wire rack and allow them to cool completely.
- 12. Serve plain or decorate it with your favourite frosting and enjoy!!
Amazing recipes.It would be great if you can help me with a silly doubt.
I bake eggless only, I bake in a Morphy richards 40 lts ovento bake cupcakes do I have to bake with both coils ON or only lower, or the convection mode that is both coils plus fan.
My loaves, breads come out perfect but I dont seem to get it right with cuppies/muffins.
sometimes even with half batter filled my cuppies overflow and loose shape!.please help.
Regards,
Dhanashree
Hi Dhanashree, when making cupcakes, you need to keep both filaments on and place the tray in middle rack. If you are baking in convection mode, then you need to decrease the temp by 20 degree Celsius. If original recipe is with OTG and it suggests 180 then for convection it needs to be 160. Make sure that the teaspoon you are using measures perfect. If there is too much leavening agent, the cup cakes may overflow.
Can i use amul butter ?
Yes