Less than two weeks for Diwali, I am all excited planning the Diwali menu, decorations, clothes, gifts and house cleaning. Nostalgia fills me, remembering the good old days. My mother would start Diwali cleaning well in advance and then she would make lots of Savouries and sweets. My mother used to make them everything at home and not in small quantities as we had a large social network not satisfied by “liking”! but determined to share!.
As times change Diwali gifts have shifted from home made sweets, to store bought sweets, to dry fruits, to gift packs of chocolates and other processed food, to crockery and various other items. I am still conventional and prefer to gift home made stuff. I made mawa cup cakes 3 years ago as a Diwali gift and they were an instant hit! I was new to frosting at the time and worked with almost exclusively with butter cream.
After a long gap I decided to revisit the mawa cup cakes. The flavour of these cup cakes is very indian and you can serve them with or without frosting. I love doing rosettes on cupcakes, however, if you are someone who is not very comfortable frosting with a piping bag, you can generously spread it flat on the cup cakes.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 120 minutes |
| Servings |
piece
|
- 4 Eggs
- 1.5 Cups all purpose flour
- 1.25 Cups sugar
- 1/2 Cup butter at room temperature
- 200 grams Mawa Khoya Milk / / Reduced
- 1/2 Tsp baking powder
- 1/2 cup milk at room Temperature
- 1.5 teaspoons cardamom Powder
- 1 teaspoon rose Essence
- 1/3 Cup whipping cream Silver Mark
- 8 Strands saffron of
- 2 Tablespoons milk Hot
- Pista Silver balls / Crushed
Ingredients
Cupcakes
Frosting
|
|
- Preheat oven at 190 degrees
- Line cup cake baking tra with liners or grease them
- Mix All purpose Flour and Baking powder well with a dry whisk.
- Beat Butter till it is pale, add sugar and beat further for 3-4 minutes.
- Add Mawa or reduced Milk to it and continue beating
- Add eggs one by one and continue beating till they are incorporated well.
- Add Cardamom Powder and Rose Essence and beat well.
- Add 1/3 all purpose flour and half the milk and fold the flour into the batter.
- Repeat the process again. In the last fold in the balance 1/3 of flour.
- Put the batter in the cup cake liners . Ensure you fill not more than 2/3 rd of the liner
- Bake for 20 minutes or till the cupcakes are done
- when the top of the cup cakes start turning golden brown, insert a toothpick . If the toothpick come out dry, cup cakes are done.
- Soak the saffron in milk.
- Chill the cream and also the vessel and whipping blades in the fridge
- Whip the cream till peaks are formed. Add the rose essence, saffron and saffron essence. I have used Silver Mark cream that is mildly sweet and therefore I have not added Sugar. In case you are using any other cream that does not contain sugar please add Icing sugar as required.
- If you plan to do rustic frosting you can use cream at this stage.
- For rosettes or any other piping technique beat the cream to get stiff peaks
- After frosting the cupcakes decorate them with silver balls, chopped pista, etc.
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Can condensed milk be substituted for khoya
Hi Payal, I would not suggest to substitute Khoya with condensed milk , as the flavour and texture given by khoya is very different .
OK thanks
I tried this recipe today to make a cake and cupcakes They were amazing Thank You For The recipe 😘😘
Thank you so Much Shalom !! I am so glad that you liked it !!