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Wheat Flour Jaggery Cupcakes recipe

Wheat Flour Jaggery Cupcakes

by Rajani (@thegourmetschoice)
Prep Time
20min
Cook Time
20min
Total Time
40min
FusionSnackSideDessertVegetarian with EggsNut-Free

Healthy and homemade wheat flour jaggery cupcakes with a hint of cinnamon and vanilla, topped with walnuts and raisins.

Ingredients

12 Servings
(1 serving = 1 cupcake)
  • 1cup
    wheat flour(250ml)
  • 1/2cup
    jaggery powder
  • 1/4tsp
    cinnamon powder
  • 1/4cup
    vegetable oil
  • 1/2tsp
    vanilla essence
  • 2
    riped bananas
  • 2
    eggs
  • 1tsp
    baking powder
  • 1/2tsp
    baking soda
  • 2tbsp
    finely chopped walnuts

Toppings

  • 2tbsp
    chopped walnuts
  • 12
    chopped raisins

How to make Wheat Flour Jaggery Cupcakes

  1. In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker.

    Step 1.1: In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker
    Step 1.2: In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker
    Step 1.3: In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker
    Step 1.4: In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker
    Step 1.5: In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker
    Step 1.6: In a large mixing bowl, add ripe banana slices and beat well with an electric blender or whisker

  2. Add jaggery powder and beat well until it mixes thoroughly.

    Step 1.1: Add jaggery powder and beat well until it mixes thoroughly
    Step 1.2: Add jaggery powder and beat well until it mixes thoroughly

  3. Add room temperature eggs and beat again.

    Step 1.1: Add room temperature eggs and beat again
    Step 1.2: Add room temperature eggs and beat again
    Step 1.3: Add room temperature eggs and beat again

  4. Pour in vegetable oil and vanilla essence, then beat well until fully combined.

    Step 1.1: Pour in vegetable oil and vanilla essence, then beat well until fully combined
    Step 1.2: Pour in vegetable oil and vanilla essence, then beat well until fully combined
    Step 1.3: Pour in vegetable oil and vanilla essence, then beat well until fully combined

  5. Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder. Sift well.

    Step 1.1: Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder
    Step 1.2: Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder
    Step 1.3: Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder
    Step 1.4: Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder
    Step 1.5: Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder
    Step 1.6: Place a sieve on top of the bowl and add wheat flour, baking powder, baking soda, and cinnamon powder

  6. Add chopped walnuts to the mixture and gently fold until well mixed. The batter should have a flowing consistency.

    Step 1.1: Add chopped walnuts to the mixture and gently fold until well mixed
    Step 1.2: Add chopped walnuts to the mixture and gently fold until well mixed
    Step 1.3: Add chopped walnuts to the mixture and gently fold until well mixed

  7. Take a muffin tray, grease it with butter, and place liners inside.

    Step 1.1: Take a muffin tray, grease it with butter, and place liners inside
    Step 1.2: Take a muffin tray, grease it with butter, and place liners inside

  8. Pour 1/4 cup of batter or fill each cup 3/4 full. Top with chopped walnuts and raisins for extra crunch and taste.

    Step 1.1: Pour 1/4 cup of batter or fill each cup 3/4 full
    Step 1.2: Pour 1/4 cup of batter or fill each cup 3/4 full
    Step 1.3: Pour 1/4 cup of batter or fill each cup 3/4 full
    Step 1.4: Pour 1/4 cup of batter or fill each cup 3/4 full

  9. Tap the tray twice to remove any air bubbles.

    Step 1.1: Tap the tray twice to remove any air bubbles

  10. Bake at 375°F for 15 minutes or until a toothpick inserted comes out clean.

    Step 1.1: Bake at 375°F for 15 minutes or until a toothpick inserted comes out clean
    Step 1.2: Bake at 375°F for 15 minutes or until a toothpick inserted comes out clean
    Step 1.3: Bake at 375°F for 15 minutes or until a toothpick inserted comes out clean

  11. Wait until the cupcakes cool a bit, then demould and enjoy.

    Step 1.1: Wait until the cupcakes cool a bit, then demould and enjoy
    Step 1.2: Wait until the cupcakes cool a bit, then demould and enjoy
    Step 1.3: Wait until the cupcakes cool a bit, then demould and enjoy

Tips & Tricks

  1. 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.

  2. Use fresh baking powder and baking soda to ensure the best results.

  3. The cupcakes won't smell eggy because the cinnamon powder and vanilla essence balance the aroma. so don't worry about the flavor.

thegourmetschoice's profile picture

Recipe by

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...

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