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12 MINS delivery
Mawa Cupcake
Serves 4
45 mins
353 Kcal
Alright, fam, let's talk about the mawa cupcake, a total glow-up of your everyday cupcake that's here to slay the dessert game. a soft, buttery bite infused with the rich, caramelized magic of mawa (aka khoya, the OG condensed milk solid) that gives it this melt-in-your-mouth vibe. It's like a sweet hug from your nani but make it trendy. The charm of this cupcake is in its no-drama ingredients and effortless flavor flex. The mawa cupcake recipe keeps it classic think flour, butter, sugar, eggs, and of course, the star player, mawa. A dash of cardamom sneaks in like the MVP spice it is, adding an aromatic twist that'll make you swoon. bringing joy, one bite at a time. Whether you're team chai or coffee, these cupcakes are the perfect sidekick. Hosting a brunch, or just vibing solo on a cozy afternoon? These cupcakes are here to elevate the moment. drizzle on some saffron syrup or dust with powdered sugar if you're feeling fancy because why not? So, if you're still sleeping on the mawa cupcake, it's time to wake up and bake up. This dessert isn't just a treat; it's a whole mood. Trust me, your taste buds will thank you later.
Ingredients required for Mawa Cupcake
- 115 gms khoya
- 1/2 cup milk
- Saffron
- 1/2 tsp baking powder
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1 pinch clove powder
- 1/4 tsp salt
- 15 gms pistachios
- 6 tbsp ghee
- 1 cup castor sugar
- 2 eggs
- 15 gms almonds
- 1 1/4 cup all purpose flour
Cooking steps for Mawa Cupcake
- 1Let's talk mawa cupcakes—the OG of rich, aromatic bakes that feel like a warm hug with every bite. This mawa cupcake recipe combines the creamy goodness of khoya with subtle spices for a flavor explosion that's equal parts classic and modern. Ready to bake? Let's go!
- 2Start by making your mawa. Heat 600ml of thickened cream in a heavy-bottomed pan over low heat, stirring constantly until it thickens and turns into 115 gms of luscious khoya/mawa. Let it cool, and while you're at it, this process gives you 6 tablespoons of homemade ghee—double win!
- 3Preheat your oven to 350 F (180 C) and line a cupcake tray with cute cupcake liners because presentation is everything.
- 4Warm 1/2 cup of milk slightly and steep a small pinch of saffron in it for that golden, floral kick. Set it aside to let the flavors infuse.
- 5In a mixing bowl, whisk together 1¼ cups of white spelt or plain/all-purpose flour, 1/2 teaspoon baking powder, ¼ teaspoon cardamom powder, a pinch each of nutmeg and clove powder, and ¼ teaspoon salt. These spices are giving royal vibes!
- 6In another bowl, beat 1 cup of caster sugar and the prepared ghee (from your mawa-making adventure) until creamy and smooth. Add 2 eggs, one at a time, beating well after each addition for that perfect airy batter.
- 7Fold in the flour mixture and the cooled khoya, alternating with the saffron-infused milk. Mix gently but thoroughly until you have a smooth, silky batter that smells heavenly.
- 8Spoon the batter evenly into your cupcake liners, filling each about ¾ full because these beauties are going to rise.
- 9Top each cupcake with a sprinkle of 15 gms slivered almonds and 15 gms chopped pistachios for that nutty crunch and visual glam.
- 10Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
- 11Serve these gorgeous mawa cupcakes with a cup of chai or coffee, and watch them disappear in no time. This recipe of mawa cupcake is all about indulgence, with a touch of nostalgia and a whole lot of flavor!