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 make the batter for eggless mawa cupcakes, add the soft butter & sugar into a large mixing bowl & cream them well using a whisk until the butter turns pale yellow & the mixture gets a little fluffy.
• Further add the condensed 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.
• Now bake the cupcakes at 180 C for 13-15 minutes in a preheated oven or until a skewer comes out clean after being inserted & a golden brown crust is formed.
• Once baked, remove the cupcakes from the oven & let them cool down for 10-15 minutes.
• Your eggless mawa cupcakes are ready.

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