Eggless Whole Wheat Cupcakes

One really doesnt need a reason to indulge in cupcakes. And trust me, they are soo easy to make. Once you get the basic measure right, there are endless possibilities of flavours and ingredients.
Here's a simple and healthy one that's eggless and uses almost no butter!

EGGLESS WHOLE WHEAT CUPCAKES

Ingredients :
Whole Wheat flour - 1 cup (Or refined + Wheat flour, 1/2 cup each)
Baking soda - 1 tsp
Whisked curds - 1 cup
Butter - 1 tbsp
Ripe bananas, mashed - 2 medium or 1 large
Demerara sugar, powdered - 1.5 cups (or normal sugar 1 cup)
Clove or cinnamon powder - 1/4 tsp
Almond powder/Ready to mix Badam drink powder - 2 tsps (optional)

Method :
1. Add the mashed bananas and 1/2 cup curd to a bowl and mix well. Add the sugar and butter and mix well again.
2. Sieve together flour, baking soda, spice powder into a clean bowl.
3. Fold the flour into the banana mixture, a little at a time. If batter is too thick add the remaining curds little by little till you get a dropping consistency, resembling Idli batter.
4. Spoon the batter into cupcake moulds. Bake in a pre-heated microwave (I place an oven-proof glass bowl filled with water and let run on high for 2 mins) at 180 deg C for 7-8 mins. If the toothpick test fails, bake for few minutes more.
Remove and let cool on a wire rack before de-moulding.

Eggless Red Velvet Cupcakes

                 True foodies love to be inspired by others' culinary creations. I recall the time when exchanging recipes on paper, scouring through magazines and proudly possessing that neatly catalogued recipe book was a delight in those good ol' days. 
                 Now that everyone has access to almost every information they seek, the recipe book might have been literally 'shelved', but the trend of being inspired will continue forever. For our 28th bloghop theme, we chose to be inspired by recipes from each other's blogs, and give it a twist if we want too!!
                 I was spoilt for choice in selecting from my Bloghop mate, Preethi's blog I chose a simple Eggless red velvet cupcake recipe as I have been looking to try it for quite sometime now. I liked that fact that this recipe used wheat flour & no fat and looked so simple to make. Baking always makes me nervous, so I found it especially comforting !!!
Only change, I used strawberry compote (happy that they are in season!!) instead of the food colour. 

MICROWAVE EGGLESS RED VELVET CUPCAKE

Ingredients:
150 ml Wheat flour
50 ml Refined flour
6 tbsps + 1 tbsp Powdered Sugar
1 Tsp Baking Powder
1/2 tsp Baking Soda
1 cup finely chopped strawberries (if in season, else use red food grade colour)
100ml Milk
Whipped cream, Chopped strawberries for garnishing

Method:
1. Heat a non-stick pan, add 1 cup strawberries and 1 tbsp sugar to it and let caramelise. If the strawberries are medium sweet, then use 2 tbsps sugar instead. Stir occasionally and mash lightly till the strawberries are soft. I wanted a bite to them, so did not cook till too soft. This should take about 10 mins or so. Remove and let cool.

2. Sieve together the flours, baking powder and baking soda in a large bowl. Since using wheat flour I sieved them at least thrice. 

3. Add in the milk and mix well. Finally add the cooled strawberry compote and mix again. Pour the batter into greased cupcake moulds. I use a combination microwave oven. I baked at 200 deg C for about 5 minutes followed by 4 more minutes at 170 deg C, or till the knife came out clean. 
Remove and let cool to room temperature. Decorate with whipped cream and strawberries or jam. Serve.

Eggless Banana Blueberry Cupcake

An eggless fruity chocolicious cupcake...

CHOCOLATE-FILLED BLUEBERRY BANANA CUPCAKE

Ingredients :

All purpose flour - 1 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Softened Butter - 100 gms
Powdered sugar - 1/4 cup
Ripe banana - 1
Milk - 1/4 cup
Vanilla essence - 1/2 tsp
Blueberries - 6 to 7
Chocolate sauce - 1/4 cup

Method :

1. In a bowl, add butter, sugar, mashed banana and a few tbsps milk. Blend well using a hand blender.

2. Keep blending adding all the milk gradually.

3. Sieve together all-purpose flour, baking powder and baking soda. Fold into the butter mixture.

4. Finally add the vanilla essence and blueberries and give a final whisk.

5. Spoon out a little batter into the  cupcake moulds. Now pour a little chocolate sauce and top off with little more batter.

6. Bake in a microwave in convection mode @ 200 deg C for about 6 minutes.

7. Remove and cool. De-mould and garnish with remaining chocolate sauce and blueberries.

Mango Cupcakes

Mangoes are in and one can be forgiven for going crazy thinking what next they can try with the King of Fruits, before the season is over !!!

Here's a simple but delectable cupcake recipe...

EGGLESS MANGO CUPCAKES

Ingredients : (makes 12 cupcakes)

Mango pulp - 1 cup + 2 tbsps (for decoration)
Refined flour - 2 cups
Baking powder - 1 tsp
Yoghurt - 1 cup
Warm milk - as required
Condensed milk - 1/2 cup
Powdered sugar - 1/2 cup
Softened butter  - 1/2 cup
Vanilla essence - 1 tsp
Icing sugar - 2 tbsps

Method :

1. Sieve together refined flour, baking powder and a pinch salt into a clean, dry bowl.

2. In another bowl, whisk together the butter, sugar and condensed milk. Now add in the yoghurt, mango pulp and vanilla essence and whisk again.

3. Gradually fold in the flour, mix leaving no lumps. Add warm milk, a little at a time as required, to get a thick cake-like batter.

4. Spoon the batter into the cup-cake moulds and bake in a pre-heated oven at 200 deg C for about 15-20 minutes. My baking time was 7-10 minutes since I use a microwave.

5. Remove and cool to room temperature. Meanwhile stir together the remaining 2 tbsps mango pulp and icing sugar till well mixed.

6. Arrange the cupcakes on a serving tray and decorate with the mango-icing sugar mix.