Eggless Mawa Cupcakes are easy to make rich fusion cupcakes perfect for any traditional Indian festivals or Indian themed parties.
If you love Indian sweets, you will definitely love these cute cupcakes. These fusion cupcakes are so fluffy and soft and taste like a cross between cakes and sweets. I made a batch of these for Diwali this year and everyone loved them.
You can bake them in regular paper cupcake liners or the silicon liners. I saw these traditional liners online and ordered them for Diwali. You can even bake the whole batter in a 6″ round tin for a larger cake. Bake it anyhow you like, the recipe is surely a keeper.
Eggless Mawa Cupcakes – Which Mawa is better?
As for mawa, I made a quick version with milk powder and butter. The quantity I have shared will make exactly the amount of mawa you need for the recipe. If using store bought, use the quantity as mentioned in the recipe. Or you can make mawa any way you prefer and use it in the recipe.
I have a few Mawa cakes in my blog. If interested, check them out. Click on the image to view the recipe.
Instant Mawa Recipe
Instant Mawa Recipe is one of the easiest to make and can be used for any kind of sweets which call for mawa in the recipe.
Eggless Goan Mawa Cake
This is the eggless version of the original Goan Mawa cake recipe. It was so rich because of the amount of mawa used.
Iyengar Bakery Style Mawa Sooji Cake
Making Iyengar Bakery Style Eggless Mawa Sooji Cake can be really easy with this recipe. Do try it if you love Iyengar bakery cakes.
Mawa Gulab Jamun
Mawa Gulab Jamun Recipe is a rich dense Indian milk sweet made from milk solid, deep fried and soaked in sugar syrup and served as dessert.
Eggless Mawa Cupcakes
Ingredients
For Mawa:
- 70 g Milk Powder
- 30 g Butter
- 2-3 tbs Water
For the Cake:
- 150 g Maida
- 100 g Powdered Sugar
- ½ tsp Cardamom Powder
- 1 tsp Baking Powder
- 100 g Mawa
- 65 g Curd
- 50 g Melted Butter
- 100 ml Milk
- Cashew nuts and Rose Petals for Garnish
Instructions
Making the Cake
- Preheat oven to 160C.
- In a bowl, combine, maida, baking powder, powdered sugar, cardamom powder and mix well.
- Add mawa, milk, curd and butter and combine everything to form a nice smooth batter.
- Pour the batter in ten cupcake liners, decorate it with cashew nuts and rose petals.
- Bake in preheated oven for 25-30 minutes.
- Allow them to cool on wire rack.
- Serve at room temperature.
Making Quick Mawa
- For the instant mawa, combine milk powder, melted butter andwater as needed to get mawa consistency.
- MW on high heat for 10 seconds.
- Allow it to cool completely before using in any recipe.
Notes
You can also wrap individual cupcakes in cling film and store in airtight box for 24 hours at room temperature or 5 days in fridge.
