Simple Spice cupcake

Cakes for me were synonymous with chocolate and vanilla, so when I was accidentally introduced to spices in a cake I wanted to experiment with them for sure. With my tried and tested vanilla cake recipe, I decided to go with cinnamon, my favourite. It’s a familiar taste for my family too.

The earthiness and sweetness of cinnamon can sometimes be overpowering so added some cardamom powder to give it a well rounded flavour. Organic jaggery has a distinct flavour of molasses which works very well with this.

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You can bake this for your grandparent’s birthday and they would definitely appreciate it. As for the kids . . . Avvi (my naughty 5 year old helper) was apprehensive at first, but gobbled up after staring at it for sometime.

I topped these with Butterscotch sauce and it was a real treat. The recipe below is for a small batch as I was experimenting, but you can double the recipe easily.

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It’s my niece’s first birthday today and we all are not with her in Bangalore, but wishing her with these virtual cupcakes. Happy birthday dear !!!

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Sieve together in BOWL 01

1/2 cup Whole wheat flour

little more than 1/4 tsp Baking powder

3/4 tsp Baking Soda

1/4 tsp Cinnamon powder

1/4 tsp Cardamom powder

Blend together in BOWL 02

1/4 cup Organic powdered jaggery

1 tsp granulated sugar

1/4 cup Yogurt / thick dahi

1/4 cup water

3 tbsp neutral oil

Preheat the oven to 170 Celcius

Mix well ingredients of each bowl and gently whisk the ingredients of BOWL 02 into BOWL 01 in two turns. Do not over mix the batter.

Fill the cupcake liners till 3/4 th full. I have used mini cupcake tin and got 9 mini cupcakes. Bake at 170 Celsius for 15 to 18 mins. All ovens vary so check for timings accordingly.

Cake is done when a skewer coming out clean. Cool on a rack and add frosting of your choice or eat it as it is. I have topped up my cupcake with Butterscotch sauce.

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