Making wheat cake was not by intention but it was
due to sheer compulsion. I had promised my little one that I will make cupcakes
in the morning and pack it in his tiffin box. I was confident enough that I had
all the ingredients at home.
Today morning as a started my day in the kitchen at
5.30am, the first thing was to make the cupcake mixture and put it in the oven,
so that I can continue with my other works.
Half asleep I started mixing for the cake mixture starting with butter,
sugar and egg. Now came the turn to add the flour, when I opened the flour
container, it was empty. This point I could not back out, so the most easily
available flour in any Indian kitchen is wheat flour. Immediately replaced the regular flour to
whole wheat flour, but when I mixed in the batter, it was a little thick, so
there came in milk as a handy thinner.
But after all this the end result was absolutely
mind-blowing. So it was easy, simple and healthy. And the kid loved it. What
else does a mother want?
Ingredients
Whole wheat flour – 100gm
Caster sugar – 100gm
Butter – 70gm
Egg – 1
Milk – ¼ cup
Vanilla essence – ½ tsp.
Baking powder – ½ tsp.
Yellow food color – 2 drops
Method
1.
Preheat the oven to 180 degree C.
2.
Mix and sift flour and baking powder.
3.
In a bowl, whisk together sugar and butter, till it
mixes together.
4.
To this add the egg and mix till the mixture is
fluffy.
5.
Now add the flour mixture mix till it combines.
6.
Finally add in the vanilla essence and color and
mix well.
7.
Line the cupcake mold with cupcake liner (paper).
8.
Pour about 1tbsp mixture on each mold. It will make
about 9 cupcakes.
9.
Cake at 180 degree C for about 15 min.
10. Once it is done
transfer it to a cooling rack.
11. Enjoy this healthy
cupcake.
