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.