Quinoa Mawa Cupcakes

Ingredients

• 140 g (¾ cup)cooked quinoa
• 100 ggrated mawa
• 30 g (¼ cup)plain flour
• 150 g (¾ cup)sugar
• 1 teaspoonbaking powder
• ½ teaspoonground cardamom
• a fewcashews, roughly chopped or halved
• 2eggs
• 60 ml (¼ cup)milk
• 180 ml (¾ cup)vegetable oil
• a pinchsalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Whisk the eggs

   Whisk the eggs with the sugar in a bowl. Pour in the oil, whisk again, and set the mixture aside.

3. 3

   Mix the dry ingredients

   In a separate bowl, combine the cooked quinoa, mawa, flour, baking soda, cardamom and a pinch of salt.

4. 4

   Combine the mixtures

   Pour the egg and sugar mixture into the dry ingredients and whisk. Add the milk and whisk once more.

5. 5

   Fill the cases

   Put cupcake cases into a muffin tin and spoon in the batter until each is a little more than half full.

6. 6

   Add the cashews

   Scatter the chopped or halved cashews over the batter.

7. 7

   Bake the cupcakes

   Bake for about 20 minutes, or until the tops look golden brown.

What are quinoa mawa cupcakes?

Mawa, also called khoya, is a concentrated milk solid used in many Indian sweets. These cupcakes bring it together with quinoa, cardamom and a familiar egg-based cake batter.

The recipe has no stated regional origin, but its combination of mawa and cardamom gives it an Indian-inspired flavour. Quinoa adds a tender, slightly textured crumb, while cashews provide a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 757 calories, 11g protein, 62g carbs, 54g fat.

The quinoa, flour and sugar supply most of the carbohydrates, while the vegetable oil and mawa contribute much of the fat. Eggs and mawa add protein, with smaller amounts from the quinoa and cashews. Pair a cupcake with fresh fruit or plain yoghurt for a more balanced plate.

The key ingredients

Mawa: Grated mawa is easier to distribute through the batter than a large, dense piece. If it is very firm, finely grate it so it mixes more evenly.

Quinoa: Use cooked quinoa that has cooled and is not carrying excess water. Loose, separate grains help keep the batter from becoming wet or heavy.

Cardamom: Ground cardamom gives the cupcakes their warm aromatic note. Measure it carefully so it complements rather than dominates the milk flavour.

Mixing the batter

Eggs and sugar: Whisk these together first, then whisk in the oil as directed. This gives you a combined wet mixture to fold into the quinoa and mawa ingredients.

Milk: Add it after the first mixture has been combined with the dry ingredients. Whisk only until the batter comes together, rather than continuing to beat it for a long time.

Fill and finish

Portioning: Fill each cupcake case a little more than halfway, leaving room for the batter to rise. Try to divide the batter evenly so the cupcakes bake at a similar pace.

Cashews: Scatter them on top just before baking. Chopped pieces give a little crunch in each bite, while halves make a more pronounced topping.

How to judge doneness

Colour: The recipe's cue is a golden-brown top after about 20 minutes. Ovens and cupcake-case sizes vary, so start checking around that point rather than relying on the timer alone.

Texture: Let the cupcakes settle briefly before lifting one from the tin. The quinoa and mawa make the crumb different from a plain sponge, so look for a set top rather than expecting a very light, airy cake.

Serving ideas

Serve the cupcakes once they have cooled enough to handle, with tea or coffee. Their sweetness and cardamom flavour also pair well with plain yoghurt or fresh fruit on the side.

For a dessert plate, add fruit rather than another rich topping; the mawa and oil already make these cupcakes substantial.

Recipe notes & tips

• Use cooked quinoa that has cooled before mixing it into the batter.
• Grate the mawa finely so it is easier to combine with the other ingredients.
• Set out the cupcake cases before mixing so the batter can be portioned promptly.
• Divide the cashews evenly over the cases for a consistent topping.
• Begin checking for golden tops at about 20 minutes, as oven performance can vary.

Variations

• Extra cardamom: Add a little more ground cardamom for a more pronounced aromatic flavour.
• Pistachio topping: Replace the cashews with chopped pistachios for a different nutty finish.
• Cashew pieces: Use finely chopped cashews for a more even scattering across the tops.
• Mild topping: Leave off the nuts if you prefer a plain top.
• Smaller cakes: Divide the batter between more cases and begin checking them earlier.

Common mistakes to avoid

• Using wet quinoa: Excess water can loosen the batter; drain the cooked grains well and let them cool.
• Large mawa lumps: They may remain unevenly distributed; grate the mawa finely before mixing.
• Overfilling the cases: The batter needs space to rise; fill each a little more than halfway.
• Baking by colour alone: The tops can brown before the centres are ready; use the stated 20-minute timing as a check point.
• Leavening mismatch: The ingredients list baking powder but the method says baking soda; confirm which one is intended before baking.

How to store

Once cool, store the cupcakes in an airtight container in the fridge and use within 3 days. Bring them towards room temperature before serving, or warm briefly in the microwave until just heated through.

Frequently asked questions