SHAHI CUP CAKES

I have been making cup cakes for quite some time now, somehow I have always enjoyed baking these individual pieces of heavenly cakes delights better than anything else, this time I thought of making a very Indian version of cup cake.  So I have taken the good old mawa cake a personal Favorite of mine  and glamorized it a bit . Instead of butter i have  used  Ghee and delicately spiced it with Cardamoms so has to give it the ultimate Mithai  flavor which we Indians love so much iced it  with Shrikand (Flavored  yogurt) and whipped cream and topped it with yummy Gulab jamun making it even more festive and rich.  Now this dessert is fit for a King .  

Ingredients

Mawa Cake (Makes 6-8)

125 gms ghee

125 gms powder sugar/castor sugar

10 gms milk powder
40 gms  whole wheat flour

50 gms refined flour (maida)

50 gms fresh mawa10gms cardamom powder

5gms nutmeg powder

3 eggs

Topping

50 gms whipping cream

100 gms shrikhand (Cardamom Flavoured Hung Curd)

Garnish

Gulab Jamun (you can buy them ready made or make them at home I prefer to go for ready made)

Silver warq

Method

In a bowl take ghee and sugar and cream the mixture.

Start adding eggs and carry on beating till the mixture is light and creamy 

Separately sieve together atta, maida , baking powder,milk powder, cardamom & nutmeg . Finely grate the mawa and mix with the flour.  The mixture would resemble bread crumbs.

Lightly Fold the flour and mawa mixture with the egg and ghee mixture.

With the help of a ice cream scoop.  Scoop the batter in a lined muffin mold.

Bake the mawa cakes in a preheated oven at 170 degrees for 20 minutes,  The cakes would have lovely golden brown colour. Remove and let it cool down completely.

Whip the cream till it doubles up in volume and gets a nice firm peak.  Now  fold the whipped cream with srikhand. Put this whipped cream mixture in a fluted nozzel.

You can pour a small spoon of thandai on top just for the effect.  Cut gulab jamun in to two and top the cup cake with it lastly garnish it bit of silver warq.