Full written recipe for Eggless mawa cake 


Prep time: 10-15 minutes

Cooking time: 15-20 minutes

Serves: 24 mawa cup cakes

Ingredients:

 • Soft butter 100 grams

 • Castor sugar 20 grams / 2 tbsp

 • Condensed milk 200 grams

 • Mawa 175 grams (grated)

 • Milk 75 ml

 • Vanilla essence 1 tsp

 • Refined flour 125 grams

 • Baking powder 1 tsp

 • Baking soda ½ tsp

 • Cardamom powder ½ tsp

Method:

 • to form the batter for eggless mawa cupcakes. add the soft butter & sugar into an oversized bowl & cream them well employing a whisk till the butter turns pale yellow & the mixture gets a little fluffy.

 • additional add the milk & grated mawa, whisk well for 2-3 minutes.

 • Once the condensed milk & mawa gets combined add milk along with vanilla essence & mix well, the mixture will seem to have curdled, don’t panic because the batter for eggless mawa cake is made in the same exact manner.

 • Once all the wet ingredients have mixed well, take a sieve, and transfer all the dry ingredients into it, sieve all the dry ingredients into the wet mixture & fold the flour well using a spatula, then add the cardamom powder & mix well again.

 • Make sure that you don’t overmix the batter & your batter is ready.

 • Now line your cupcake trays with cupcake liners & using an ice-cream scooper, scoop out the batter and fill 2/3 of the cupcake liner. Tap the cupcake tray gently after you have filled all the liners, if you don’t have an ice-cream scooper, you can use a piping bag to fill the cupcake trays.

 • currently bake the cupcakes at a hundred and eighty C for 13-15 minutes during a preheated kitchen appliance or till a skewer comes out clean once being inserted & a golden brown crust is formed.

 • Once baked, take away the cupcakes from the kitchen appliance & allow them to quiet down for 10-15 minutes.

 • Your eggless mawa cupcakes are ready.