If you've been anywhere near the internet, you may have noticed that cupcakes were recently the 'in' thing everywhere. There were all kinds of designer cupcakes and colored ones, looking too pretty to eat! One common factor was that most of them had heaps of frosting on them, in addition to the colors and refined ingredients. Now since kids can't resist things like cupcakes, it's up to us to tweak things a little. Presto - here is a whole wheat chocolate cupcake recipe, free from colors and refined flour, but as tasty as ever!
Dry Ingredients:
Wholewheat flour - 1 cup
Castor sugar - 1 cup
Cocoa powder - 4 tsp
Salt - a pinch
Baking powder - 1+1/2 tsp
Wet Ingredients:
Oil - 1/4 cup + 1 tbsp
Milk - 1 cup
Vanilla essence - 1 tsp
Method:
1. Preheat the oven at 180 degrees Celsius for 10 minutes. Line a muffin tray with cupcake liners.
2. Sieve all the dry ingredients together twice and set them aside.
3. Whisk the wet ingredients together.
4. Add the dry ingredients to the wet ingredients and whisk well to make a smooth batter. If the batter is too dry add 1-2 tbsp milk to make it smooth and lump free.
5. Fill each cupcake liner in the prepared tin with the batter up to 2/3rd of their capacity. Pat the tray lightly on the platform to release any air bubbles.
6. Bake at 180 degrees Celsius for 20-25 mins. To check if it's cooked, insert a toothpick in the centre of a cupcake, it should come out clean or with a few moist crumbs. Adjust the timing & temperature as every oven works differently.
7. Cool thoroughly before serving. They can be stored up to 3 days in an airtight box.
These cupcakes have a nice chocolate flavour, so they work well with some plain milk. Prepare them in the afternoon and let them cool, so you can see the look on your kids' faces when they come home from school - priceless!
Author
Whole Wheat Chocolate Cupcakes
