Eggless Mawa Cupcakes Topped With Mawa Misri Ladoos

Mawa cakes have been a menu staple in Irani cafes at Mumbai and Pune. I remember standing in queue for almost an hour to just get a bite of the mawa cakes from the famous Kayani Bakery, in Pune! Yess, it was totally worth it 😉
But here in US, I don’t really have the option of having them 😦 And when I visit Mumbai, there’s always a time crunch!

So, I tried to make these on my own and they turned out pretty good. Took me back in time 🙂 The recipe is super easy and its healthy since it uses wheat flour and its eggless!

I added a twist to them. Instead of just having the plain cupcakes, I adorned them with a mawa misri ladoo ( recipe here!) and sprinkled some confectionary sugar on the top. Then to add some color I added an edible rice paper flower! (P.S: I got the idea of adding rice paper toppers on cupcakes from a group that I follow on facebook! Euphoric Delights — its pretty awesome!).

VARIATIONS:
– Instead of using whole wheat flour you can use all purpose flour or both all purpose and wheat flour in a 50-50 ratio!
– Add nuts to the cake batter, to make nutty cakes for tea time!

TIP:
– If you are making a cake, instead of cupcakes — bake for 45 mins!

Inspired: http://www.vegrecipesofindia.com/eggless-mawa-cake-recipe/

Hope you enjoy it!

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Eggless Mawa Cupcakes Topped with Mawa Misri Ladoos

  • Servings: 10 pieces
  • Print

Ingredients

  • 2 cups Whole Wheat flour
  • 1 cup tightly packed, crumbled Khoya
  • 1 cup Whole milk
  • 4 tablespoon Cream
  • 1 teaspoon Baking Powder
  • A teaspoon Baking soda
  • 11 tablespoons unsalted Butter, room temperature
  • 1 cup powdered Sugar
  • 1 teaspoon Cardamom powder

Method

  1. Preheat oven to 180 degrees C / 356 degrees F.
  2. Crumble the khoya and keep aside.
  3. Cream butter and sugar till light and fluffy. Add the crumbled khoya and mix very well.
  4. Then add the flour sieved with baking soda and baking powder directly into the cake mixture. Sprinkle the cardamom powder. Pour the milk and cream.
  5. Fold everything till the flour, milk and cream are incorporated well in the cake batter.
  6. Pour the cake batter in the cupcakes pan.
  7. Place the pan in the pre heated oven and bake for 20 to 25 minutes or till the top browns.
  8. Cool completely before serving.

 

 

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