Mawa Cupcake, Khoya Cupcake Recipe

by Tarla Dalal

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Why think of cupcakes as a typically western format of cooking? Here is a version that is steeped in Indian tradition, made with readymade mawa pedas. The hint of nutmeg adds to the desi character of this cupcake. For best results, use the freshest pedas, and serve with hot tea or coffee.

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Mawa Cupcake, Khoya Cupcake Recipe recipe - How to make Mawa Cupcake, Khoya Cupcake Recipe

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Preparation Time: 5 mins Cooking Time: 0 mins Total Time: 5 mins 6Makes 6 cupcakes

Ingredients

3/4 cup plain flour (maida)
3/4 tsp baking powder
1/4 tsp baking soda
1/2 cup (200 gms) condensed milk
3 tbsp melted butter
1/2 tsp vanilla essence
3 tbsp crumbled mawa peda , readily available
2 tsp nutmeg (jaiphal) powder

For The Garnish
icing sugar
nutmeg (jaiphal) powder
edible coloured stars

Method

Sieve the plain flour, baking powder and soda bi-carb together in a bowl and keep aside.
Combine the condensed milk, melted butter, vanilla essence and 2 tbsp of water in another bowl and whisk well.
Add the flour mixture, mawa pedas and nutmeg powder and mix gently with help of a spatula to make a batter of dropping consistency.
Pour equal quantity of the batter into 6 greased and dusted 68 mm. (2½”) diameter aluminum moulds.
Bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes and at 150ºc (300ºf) for 15 to 20 minutes or till done. The cupcake is done when it leaves the sides of the mould and is springy to touch.
Allow it to cool completely (approx. 30 minutes). Keep aside.
Dust the icing sugar and nutmeg powder evenly on top of each cupcake with the help of small strainer.
Garnish each cupcake with a few edible coloured stars on each cupcake and serve immediately.