2Cwhole milk ricotta cheeseIf you've got a little time, make your own ricotta.
1/2Csweetened condensed milk
1/2Cmilk-mawa powderYou should be able to find mawa at any store that sells Indian groceries.
10drops tea masala extractMy tea masala extract was a gift from Nupur so it seemed fitting that I would use it in a recipe she recommended. If you don't have any on hand, you could easily use some of Chockylit's chai spice mix that I used in my first [chai cupcake post|https://www.cupcakeproject.com/chocolate-chai-spice-first-cupcakes/.
Chai Spice Mix Recipe (if needed)
Spice Mix Ingredients
2twhole fennel2 t whole cloves, 1 T ground cardamom, 2 t ground cinnamon, 2 t ground ginger
Spice Mix Instructions
With a small food processorgrind up the whole fennel and cloves.
Transfer to a small bowl and add remaining spices.
Mix ricotta, sweetened condensed milk, and mawa in a bowl to a smooth consistency.
Add chai extract or chai spice mix.
Spray cupcake liners with non-stick cooking spray. I've never had to do this before, but it really helped in this recipe. When I didn't spray, the cupcakes completely stuck to the wrappers.
Fill an oven proof dish with 2-3 C water and place in the bottom rack of the oven.
Fill cupcake wrappers about 3/4 full. The cupcakes don't rise much, so just fill a little bit lower that you want them to end up.
Make sure the water has come to a boil and then put the cupcakes on the top rack of the oven.
Bake for 20 - 25 minutes.
Let them cool and then place in the fridge to chill.
Notes
Top the cupcakes with my mango whipped cream frosting. Many of the cupcakes sunk in the middle during baking. No need to worry if this happens to you on this or any other cupcakes. You can always fill in the sinkhole with something yummy. In this case, I filled the hole with some extra mango pulp.