Mawa Cupcakes With Kesar Pista Frosting

Recipe created by Chef Surender Sharma

Recipe Ingredients

Ingredient Weight
Ingredients for Cupcakes:
Pillsbury™ Egg Free Tea Time Vanilla 1000 g
Milk 250 g
Water 200 g
Khoya/Mawa 200 g
Oil/melted butter 120 g
Cardamom Powder 10 g
Rose Essence 5 g
Ingredients for Frosting:
Pillsbury™ Ivory whip topping 400 g
Saffron Strands (soaked in milk) 8 to 10 no’s
Chopped pistachio (for garnish)


Method for Cupcakes:
  1. Mix Pillsbury™ Egg Free Tea Time Vanilla, water, Oil and milk together with pedal attachment on 1st gear for 1 minute.
  2. Scrape the mix from the sides with the help of spatula.
  3. Mix on the 2nd gear for 3 minutes.
  4. Add khoya, Cardamom Powder and Rose Essence to the batter and mix it well.
  5. Fill the batter into 35-40 gm cupcake molds.
  6. Bake about 18-20 minutes at 160-degree C.
Method for Frosting
  1. Whip Pillsbury™ Ivory Whip Topping till soft peaks.
  2. Add Saffron Strands with the milk.
  3. Use as desired for icing the cupcakes.
  4. Garnish with chopped Pistachios.