Mawa Cupcake

An indulgent fusion of creamy mawa and moist cake, a perfect blend of Indian tradition and modern sweetness in a single bite. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 31 May 2021in Recipes Non Veg

New Update

Main Ingredients	Mawa (khoya), Refined flour (maida)
Cuisine	Indian
Course	Snacks and Starters
Prep Time	16-20 minutes
Cook time	26-30 minutes
Serve	4
Taste	Sweet
Level of Cooking	Easy
Others	Non Veg

Ingredients

50 grams mawa /khoya
150 grams refined flour (maida)
100 grams butter
125 grams castor sugar
3 eggs
1 teaspoon vanilla essence
5 grams baking powder
¼ cup milk

Method

Preheat oven to 180° C. Line a cupcake mould tray with paper cups.
Cream together butter and castor sugar in a bowl using an electric beater till light and fluffy.
Add two eggs one by one and whisk. Add remaining egg and vanilla essence and whisk again. Add mawa and whisk well.
Sieve together flour and baking powder and fold. Add milk to adjust the consistency and fold well to make semi-thick batter.
Put the batter into the lined moulds filling ¾th of it, tap and place on a baking tray.
Put the tray into the preheated oven and bake for 25-30 minutes. Remove from oven, cool and demould.
Serve.

#Butter #Eggs #Baking powder #Refined flour (maida) #Vanilla essence #Milk #Mawa (khoya)