Today is Diwali, the festival of lights. This festival signifies the victory of good over evil. This is one of the biggest festivals in India just like Christmas in the western countries. People gift each other presents, the houses are lit with diyas and fairy lights, big colorful rangolis are drawn and pujas are performed for health, wealth and happiness. Amidst all this grandeur and fervor, food also takes the front seat. Today’s recipe is Mawa cupcake with kesar malai fristing.
People prepare homemade goodies just before the festival starts and share with family and friends. Usually traditional sweets and snacks are prepared during this time but nowadays people are being creative in their approach. This time I too drifted from the usual flow of making traditional sweets and made this Mawa Cupcakes with Kesar Malai Frosting!
How Does Mawa Cupcake taste like?
These egg-less cupcakes are a hit and the kesar malai frosting is to die for. The cupcakes are egg-less, dense and fudgy and packed with Indian flavor from the cardamom powder. You can taste the mawa and it actually tastes like an Indian sweet with the malai frosting on top.
If you are still deciding on what to serve as a sweet dish for Diwali, this cupcake recipe is a must try. It is simple and easy to prepare and you will be well appreciated among your friends and family.
A Very Happy and Safe Diwali to all my readers and friends! Enjoy!
Tips:
This recipe makes 12 cupcakes. Here I have baked 6 cupcakes for our friends and one 6’ cake for ourselves. You may half the recipe and bake 6 cupcakes. If you are baking a 6’ cake then you may brush the cake with simple syrup before frosting. That will make the cake moist and soft. To make simple syrup, heat equal amount of sugar and water until the sugar is dissolved. If you want to skip the frosting then you may add chopped almonds, pistachios and kesar/saffron soaked milk directly in the batter. That way you will get all the flavors.
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MAWA CUPCAKE WITH KESAR MALAI FROSTING
- YIELD: 12
- PREP: 25 mins
- COOK: 25 mins
- READY IN: 50 mins
These egg-less cupcakes are a hit and the kesar malai frosting is to die for. The cupcakes are egg-less, dense and fudgy and packed with Indian flavor from the cardamom powder. You can taste the mawa and it actually tastes like an Indian sweet with the malai frosting on top.
INGREDIENTS
- 2 cups all purpose flour for the cupcakes/cake
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon green cardamom powder
- 2/3 cup unsalted butter at room temperature
- 1 1/4 cups granulated sugar
- 1 cup grated mawa/khoya
- 1 1/4 cups milk at room temperature
- 1 1/2 cups heavy whipping cream (chilled) for the frosting
- 1/4 cup icing/powdered sugar
- 1 fat pinch kesar/saffron
- 2 tablespoons warm milk to soak the kesar
- 1 tablespoon slivered almonds and pistachios for garnish
INSTRUCTIONS
-
- Pre heat the oven to 350F/180C and line a 12 cups cupcake pan with cupcake liners and set aside.
- In a medium bowl combine the flour,baking powder,baking soda and green cardamom powder. Keep aside.
- In a large bowl cream the butter and sugar with the help of an electric mixture until light and fluffy. Add the crumbled or grated mawa/khoya and mix well. Now add the dry flour mixture with the butter mixture alternating with milk. Fold in well just until incorporated. The cake batter will be quite thick.
- Spoon in the batter 2/3 full. Tap a few times to release any air bubbles. Bake for 20-25 minutes or until a tooth pick comes out clean. Transfer to a cooling rack and cool completely before frosting.
- Chill the bowl and the beaters before whipping the malai/whipping cream. Beat /whip the chilled cream until frothy. Add the saffron soaked milk and icing sugar. Continue to beat until stiff peaks form.
- Transfer the frosting to a piping bag fitted with a decorating tip. Pipe the frosting on each cupcake and garnish with slivered almonds and pistachios. Enjoy!!
I m just speechless after seeing urs photos ..just awesome. ..and recipe..it is so delicious
Thank You so much!