Malai Cup Cakes
These cup cakes are rich in taste and filled with freshness in each and every bite of it. Malai cup cakes are a simple and basic combination of flour, sugar, fresh cream (malai), milk powder and milk. But believe me, these all ingredients together creates a magic in the cup cakes.
These malai cup cakes are just perfect for any occasion. These could even baked in a pressure cooker. Cup cakes always taste better; in fact best when they have completely cool down. It is always best to leave the cup cakes for 4-5 hours to develop firmness and flavor in it before serving.
My little princess has a strong liking for the cup cakes. She keeps on standing in front of the oven whenever I bake. May be because she truly loves cup cakes (in fact any type of cake). Her love and craziness for cakes always inspire and motivate me to try new types for cake.
I have many memories with this cake. Baking cakes always fascinated me and was one of my area of interest. May be that was the reason i started baking at an early age. I was just 13 when i baked my first cake and i remember the results was horrible. Almost after giving 15 to 20 tries and ruining all the pressure cookers available at home i finally baked my first cake and that was malai cake.
So people do try this cake which is full of flavours and do share your feedback with us…………….
1 ¾ Cups all purpose flour
¾ Cup or 2 packs of Amul milk powder (27gms pack each)
1 Cup fresh malai
½ Cup granulated white sugar
½ Cup granulated brown sugar
½ Cup Luke warm milk
1 Tbsp baking powder
1 Tps baking soda
1 Tps vanilla essence
2 Tbsp chopped cashew
1. Pre heat the oven for 10 min at 180 degree.
2. In a bowl sieve together all purpose flour, milk powder, baking powder and baking soda, keep aside.
3. In a separate bowl mix white sugar, brown sugar and malai and mix well.
4. Add vanilla essence and mix
5. Now add the dry mixture and milk to the malai-sugar mixture and mix together till well incorporated.
6. Add chopped cashew and stir.
7. Line desired cupcake pan or silicon cups with cupcake liners.
8. With the help of an ice cream scoop or a spoon drop the batter into the cupcake liners and sprinkle some more cashews over them.
9. Bake the cups cakes at 180C for 20 minutes for regular cupcakes and 10-12 minutes for mini cupcakes.
10. Take out the cup cakes from the mold and keep them on a cooling rake to cool down.
11. Cup cakes are ready to serve.
Note – To bake the cake in pressure cooker put the batter in a greased tin and bake it on low flame for around 45-55 minutes or till the skewer comes cot clean.(remove the cooker whistle and pre heat the cooker on medium head for 5 minutes)