If you’re craving something sweet that is quick, easy, and delicious. These wholesome and scrumptious eggless cupcakes are perfect for satisfying your sweet cravings without compromising on flavor or nutrition. These cupcakes I baked yesterday and believe me it was super delicious and guilt free cupcake.
You can also try our other recipe: Chocolate cake
Ingredients
- Wheat flour – 1 & 1/2 cups
- Curd – 1 cups (at room temperature)
- jaggery powder – 3/4th cups
- Baking powder – 1 teaspoons
- Baking soda – 1/2 teaspoon
- White oil – 1/2 cup
- Warm milk – 1/3 cup
- Vanilla essence – 1 teaspoons
- Chopped walnuts – 2 tablespoons
Instructions
How to make a cake with wheat flour?
Preparing the Batter
- Preheat your oven to 180°C. Line a muffin tray with cupcake liners or grease it lightly with cooking spray.
- In a separate bowl, whisk together the curd and baking soda until well combined. Add jaggery powder and mix well making sure jaggery dissolves completely.
- Now add oil and vanilla essence and mix well until batter smooth.
Mixing Dry Ingredients
- In a mixing bowl, sift together whole wheat flour (Atta) and baking powder. Set aside.
- Take chopped walnuts in a bowl. Add a spoonful of the sifted flour and mix well and set aside.
- Gradually add the dry ingredients to the wet ingredients while gently folding the mixture. Now add warm milk & half chopped walnut mixtures and mix well together but be careful not to overmix the batter.
Baking the Cake
- Using a spoon or an ice cream scoop, fill each cupcake liner about two-thirds full with the batter. This will allow room for the cupcakes to rise and create a perfect dome top.
- Place the muffin tray in the preheated oven and bake for bake for 20 minutes or until a tooth pick inserted in the middle of the cake comes out clean.
- Once baked, remove the cupcake from the oven and let it cool in the tray for 20 minutes before transferring it to a wire rack to cool completely.
Serving the Cupcake
- Once the cupcake has cooled, serve it.
