Mawa cupcakes with Kesar Pista Malai frosting …a Diwali Collab

These divine, melt in the mouth cupcakes were in my to do list since time immemorial and I baked them finally and that too eggless …Yay. I have always been so wary of making eggless cakes but this cupcake with the creamy frosting was a joy to the palate. I am totally sold by this spongy, rich cardamom infused Mawa ( evaporated milk) cupcake with the pistachio and saffron cream frosting. The Desi flavours impart a Indianness to the cupcakes making it perfect to serve on festive occasions. The touch of fusion sure gives a uniqueness to your festive spread as well as a lovely way to impress your guests.

These deliciously rich Mawa cakes are an exclusive staple menu in Irani cafes in Mumbai and Pune. I cannot imagine Bombay without one of those cute corner eateries which has a warmth of its own and where you can order the Bun Maska, the layered flaky Khari biscuits, the buttery melt in the mouth Shrewsberry, Mutton Patties, Chicken patties or a plate of ultimate decadence …all kinds of cupcakes and cakes including the wonderful Mawa cupcakes or mini loaves. Unfortunately these Iranian cafes are fast fading from Mumbai ‘s landscape mostly replaced by fast food joints, pizza take aways and pubs ending an era of great eating!

This recipe yields 18 ultra mini cupcakes or 10 medium sized cupcakes.I made the mini ones as its perfect for the Diwali party as most of the people have a overdose of the heady sweets and love to have a small bite rather than gorge on a huge cupcake when ten other attractive delicacies adorn your table. I have used oil instead of butter as I frosted the cuppies and the butter cakes tend to harden in the fridge in comparison to the oil ones. If you are making the frostless ones butter is always a better option as it makes the cake more softer and fluffier.

Mawa cupcakes with Kesar Pista Malai frosting ...a Diwali Collab

Print Recipe

Spongy, rich, delicious cardamom infused Mawa cupcakes with a saffron, pistachios cream frosting..... A heady mix of desi flavours in a rich cupcake.

• Coursedessert
• Cuisinefusion

Servings	Prep Time
18 piece	10 minutes

Cook Time

20 minutes

Servings Prep Time 18 piece 10 minutes

Cook Time 20 minutes

Mawa cupcakes with Kesar Pista Malai frosting ...a Diwali Collab Print Recipe Spongy, rich, delicious cardamom infused Mawa cupcakes with a saffron, pistachios cream frosting..... A heady mix of desi flavours in a rich cupcake. Coursedessert Cuisinefusion Servings Prep Time 18 piece 10 minutes Cook Time 20 minutes Servings Prep Time 18 piece 10 minutes Cook Time 20 minutes

Ingredients

• 1 cup All purpose Flour Maida or
• 1/3 cup unsalted butter or oil
• 1/2 Cup Mawa or Khoya or evaporated milk ,crumbled or grated
• 3/4 Cup sugar fine ( a little less if you like less sweet)
• 2 tbsps yogurt
• 3/4 Cup milk
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cardamom powder
• 3/4 Cup whipping cream (sweet)
• 1 tbsp pistachio ,powdered
• 2 tbsps milk
• A few strands saffron of
• 2 tbsps pistachios almonds and , sliced for garnish

Servings: piece

Instructions

1. Preheat the oven to 180 deg C and sift the flour, cardamom powder, baking soda and baking powder together.Keep it aside.
2. Whisk the butter and sugar till smooth and creamy with a hand mixer then add the yoghurt and beat till mixed well. If using oil then add the oil, sugar and yoghurt and beat till the sugar dissolves.
3. Now add the crumbled or grated Mawa ,whisk well.
4. Finally add the milk and dry ingredients alternately and fold with a cut and fold method. The batter is thick than a normal cake batter.
5. Line the cupcake liners in the muffin tins and fill the batter in each liner till 3/4 th of the liner leaving pace for the cupcakes to puff up. And bake for 15-20 minutes for mini cupcakes and 20-25 minutes for a medium sized Or till a skewer comes out clean.
6. Cool the cupcakes before starting the frosting.
7. For the frosting ,the bowl, mixer blades and the cream has to be chilled for the cream to stand in peaks. Beat the cream on high speed for 3 minutes in a deep bowl Or till you get standing peaks.
8. Add icing sugar if the cream used is not sweet, powdered pistachios and the saffron milk.Beat till well incorporated.
9. Transfer the stiff cream to a piping bag witha rosette tip or any tip of your choice and refrigerate for 15 minutes .
10. Pipe rosettes on the cooled cupcakes , garnish with slivered almonds,pista and saffron. Serve.

Recipe Notes

My blogger friends Sweta and Parinaaz have cooked up a storm for their Diwali get together. Do not forget to check out their blogs before leaving my space.Click on the photos to go to their blogs.

 

 

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