Wheat Flour Jaggery Cupcakes
Healthy and homemade wheat flour jaggery cupcakes with a hint of cinnamon and vanilla, topped with walnuts and raisins.
Ingredients
- 1cupwheat flour(250ml)
- 1/2cupjaggery powder
- 1/4tspcinnamon powder
- 1/4cupvegetable oil
- 1/2tspvanilla essence
- 2riped bananas
- 2eggs
- 1tspbaking powder
- 1/2tspbaking soda
- 2tbspfinely chopped walnuts
Toppings
- 2tbspchopped walnuts
- 12chopped raisins
How to make Wheat Flour Jaggery Cupcakes
In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker.
Add jaggery powder and beat well until it mixes thoroughly.
Add room temperature eggs and beat again.
Pour in vegetable oil and vanilla essence, then beat well until fully combined.
Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder. Sift well.
Add chopped walnuts to the mixture and gently fold until well mixed. The batter should have a flowing consistency.
Take a muffin tray, grease it with butter, and place liners inside.
Pour 1/4 cup of batter or fill each cup 3/4 full. Top with chopped walnuts and raisins for extra crunch and taste.
Tap the tray twice to remove any air bubbles.
Bake at 375°F for 15 minutes or until a toothpick inserted comes out clean.
Wait until the cupcakes cool a bit, then demould and enjoy.
Tips & Tricks
Using room temperature eggs makes the cake fluffy. If you use eggs directly from the fridge, the coolness will prevent the batter from becoming fluffy.
Use fresh baking powder and baking soda to ensure the best results.
The cupcakes won't smell eggy because the cinnamon powder and vanilla essence balance the aroma. so don't worry about the flavor.
Rajani
(@thegourmetschoice)
Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...