That day I was feeling low for a reason and was craving to do something new or different and that usually gives me a high. So that day I just picked up my mini
cupcakes pan and kept out all the staples for cake baking. After couple of
hours while I was making dinner for the family I got into mixing the batter and
then this recipe evolved. Husband dear
had just got back from the office and he loved the aroma filled in our home :)
Following is the recipe
Ingredients
Whole wheat flour -1.5 cups
Eggs – 3 no.s
Butter – 2/3 cup
Jaggery syrup – ¾ cup (refer notes)
Vanilla essence – 1 tsp.
Baking powder – 1 tsp.
Method
- Take a huge mixing bowl and throw in the softened butter, crack the 3 eggs, sieve in the flour and the baking powder, pour in the jaggery syrup, drop in the vanilla essence and mix well using a whisk until all the ingredients have just come together. Yes, you read it right. That’s exactly what I did. Don’t over whisk.
- Once the ingredients have come together gently scoop out the batter into the cupcake moulds and bake in a preheated oven at 180 degrees Celsius for about 20 minutes or until the top is golden brown and a toothpick comes out clean when pierced.
Note: Jaggery syrup is made by melting one kg of jaggery
with one cup of water, sieve and and measure ¾ cup from it for this
recipe. You can store the remaining syrup in the refrigerator and stays good for weeks.
I used coarse chakki ground atta for this recipe.
Thanks and regards
Chaithanya
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