Wholewheat mini cupcakes sweetened with jaggery syrup

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