EGGLESS N’ BUTTERLESS CUPCAKES (WHOLE WHEAT)
Guilt-free, dainty delights which are spongy, moist, and very very delicious.
I had planned to post some non-veg recipes in response to constant requests I have been receiving from my non-vegetarian friends. But they would have hated me if I did it now, when Navratri has already started. So here I am with a pure vegetarian recipe. Stay tuned for more coming up all the next week.
Not only egg free, these cupcakes are also free from any butter or refined flour. Sugar too I wanted to omit completely, but was unsure if cupcakes will rise that nicely skipping sugar and egg both from the same recipe altogether. So took a midway approach with jaggery, and it worked superbly.
Cupcake is something that can be had anytime of the day: breakfast, snacks, as tea partner, a tiffin-box dish, or even as an after lunch dessert. With a very short baking time, they are super-duper easy to make. Just whisk up the ingredients and pop them in the oven. That simple…now anyone can do that. So, let us begin!
EGGLESS N' BUTTERLESS CUPCAKES (WHOLEWHEAT)
- Wholewheat flour- 1 cup
- Baking powder- 1 tsp
- Baking soda- ½ tsp
- Salt- a pinch
- Semi-sweet chocolate chips optional- ¼ cup
- Warm water- ½ cup
- Sugar- ¼ cup
- Jaggery block/powdered- ¼ cup
- Vinegar- ½ tsp
- Warm milk- ½ cup
- Vanilla essence- 2 tsp
- Olive oil- 3 tbs
In a large bowl, sieve the dry ingredients together and keep aside.
In ½ cup of warm milk, add vinegar and let it curdle for 5 minutes.
In another cup, take warm water and dissolve sugar and jaggery in it.
Add the curdled milk, water, vanilla essence and olive oil into the dry flour mixture and whisk until just combined (do not over beat)
Pour the runny cake batter into muffin/ cupcake molds
Bake in a pre-heated oven at 180 deg C for 10-15 minutes or until an inserted skewer comes out clean.
Take the cupcakes out and let them rest for 10 minutes before demolding.
1 cup measures 240 ml