Eggless Mawa Cupcakes
Eggless Mawa Cupcakes are easy to make rich fusion cupcakes perfect for any traditional Indian festivals or Indian themed parties.
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
P.S:
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.
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.