METHOD TO PREPARE

To make the batter for eggless mawa cupcakes, add the soft butter and sugar to a large mixing bowl and cream them well using a whisk until the butter turns pale yellow and the mixture gets a little fluffy.

 • Further add the condensed milk and grated mawa, whisk well for 2–3 minutes. 

 • Once the condensed milk and mawa get combined, add milk along with vanilla essence and mix well. The mixture will seem to have curdled, but 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 and fold the flour well using a spatula. Then add the cardamom powder and mix well again.

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

 • Now line your cupcake trays with cupcake liners, and 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 and a golden brown crust is formed. 

 • Once baked, remove the cupcakes from the oven and let them cool down for 10–15 minutes. 

 • Your eggless mawa cupcakes are ready.