Whole Wheat Mawa Cupcake

Nutrition values are AI-estimated based on ingredients.

• 1 cup warm milk
• 1 tbsp lemon juice
• 1/3 cup ghee
• 1/2 cup caster sugar
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cardamom powder
• 100 g unsweetened mawa
• 2 tbsp milk
• Sliced almonds for garnishing

1. 1In a black bowl, pour 1 cup of warm milk and add 1 tablespoon of lemon juice.
2. 2Stir the milk and lemon juice mixture, then let it rest for 5 minutes to create thick buttermilk.
3. 3Arrange yellow and white striped paper cupcake cups on a black surface and lightly grease each cup with oil or ghee.
4. 4In a large silver mixing bowl, add 1/3 cup of liquid ghee and 1/2 cup of castor sugar.
5. 5Vigorously whisk the ghee and sugar together until the mixture becomes lighter in color and creamy.
6. 6Pour the prepared buttermilk into the ghee and sugar mixture and whisk thoroughly until well combined.
7. 7Place a metal sieve over the bowl and sift 1 cup of whole wheat flour, 1/4 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda into the wet mixture.
8. 8Add 1/2 teaspoon of cardamom powder and 100g of crumbled unsweetened mawa to the bowl.
9. 9Gently whisk all the ingredients until a thick, uniform batter is formed.
10. 10Add 2 tablespoons of extra milk to the batter and whisk again until it reaches a smooth, flowing consistency.
11. 11Place the prepared paper cups on a black baking tray and scoop the batter into each cup, filling them approximately half to two-thirds full.
12. 12Sprinkle sliced almonds generously on top of each filled cupcake cup for garnish.
13. 13Place the tray into a preheated OTG (Oven-Toaster-Grill), preheated for 10 minutes at 180°C.
14. 14Bake the cupcakes at 170°C for 30 minutes.
15. 15Remove the baked cupcakes from the oven, cool, and serve.

These instructions are our analysis of the original video. Watch on YouTube →