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