DRY INGREDIENTS:
- 210 gm (1 1/2 cups) whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
- 4 cardamom pods, shelled and powdered
WET INGREDIENTS
- 250 ml (1 cup) milk
- 125 ml (1/2 cup) vegetable oil (I used sunflower oil)
- 1 tsp vanilla extract
- 220 gm jaggery or brown sugar
- ¾ cup chopped dry fruits (cashews, almonds, dates and raisins)
PROCEDURE
- Mix all the dry ingredients together.
- Blend the wet ingredients with a blender or in a stand mixer.
- Put in the dry fruits into the dry ingredients and mix.
- Mix in the flour mixture along with the dry fruits into the wet ingredients. Make sure that you do not overmix the batter.
- Spoon the batter into muffin/cupcake pan lined with paper cups and bake at a preheated oven 160C/ 325F for 20 minutes or until a skewer comes clean.
HONEY ICING
INGREDIENTS
- 1 tbsp honey
- 3 tbsp icing sugar
- 1 tbsp cold water
METHOD
- Mix all the ingredients together in a bowl.
- Makes 12 to 15 cupcakes depending on the size of your paper cups.
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