These divine, melt in the mouth cupcakes were in my to do list since time immemorial and I baked them finally and that too eggless …Yay. I have always been so wary of making eggless cakes but this cupcake with the creamy frosting was a joy to the palate. I am totally sold by this spongy, rich cardamom infused Mawa ( evaporated milk) cupcake with the pistachio and saffron cream frosting. The Desi flavours impart a Indianness to the cupcakes making it perfect to serve on festive occasions. The touch of fusion sure gives a uniqueness to your festive spread as well as a lovely way to impress your guests.
These deliciously rich Mawa cakes are an exclusive staple menu in Irani cafes in Mumbai and Pune. I cannot imagine Bombay without one of those cute corner eateries which has a warmth of its own and where you can order the Bun Maska, the layered flaky Khari biscuits, the buttery melt in the mouth Shrewsberry, Mutton Patties, Chicken patties or a plate of ultimate decadence …all kinds of cupcakes and cakes including the wonderful Mawa cupcakes or mini loaves. Unfortunately these Iranian cafes are fast fading from Mumbai ‘s landscape mostly replaced by fast food joints, pizza take aways and pubs ending an era of great eating!
This recipe yields 18 ultra mini cupcakes or 10 medium sized cupcakes.I made the mini ones as its perfect for the Diwali party as most of the people have a overdose of the heady sweets and love to have a small bite rather than gorge on a huge cupcake when ten other attractive delicacies adorn your table. I have used oil instead of butter as I frosted the cuppies and the butter cakes tend to harden in the fridge in comparison to the oil ones. If you are making the frostless ones butter is always a better option as it makes the cake more softer and fluffier.