Wheat Flour and Jaggery Cupcake

Valli does wonders when she thinks of themes that go beyond your imaginations! In this case, I think, i have been hearing about wheat flour and jaggery cake for ages but there was never a reason to use jaggery in cake. Nothing as compulsive as participating in blogging marathon theme...

So after doing a favor to me and DH by baking some samosas it was time to please little one with a sweet dish....

This is a very simple recipe which I made using 4 major ingredients. The 4th ingredient is absolutely optional which only adds to the richness and suppleness but nothing for the taste.

Ingredients
2 cups - whole wheat flour + all purpose flour (3:1)
1.5 cups chopped jaggery
1 cup buttermilk / (1/2 cup curd + 1/2 water)
2 tspn baking soda
1 tspn baking powder
1/2 cup oil / butter (optional)
1 tspn vanilla essence
pinch of salt

Method
1) Heat the jaggery and melt it to form a warm syrup.
2) Set it aside to cool down for a while
3) Add the buttermilk to this jaggery syrup and Mix well until it is mixed well. Also add the oil/ butter at this stage and whisk again.
4) In another bowl, mix the flours, baking soda, baking powder and a pinch of salt.
5) Now add the flour mixture to the jaggery mixture a tbsp at a time. A thick batter will be yielded.
6) If you feel the batter is very dry, you may add some milk.
7) Now pour this batter into greased cupcake moulds.
8) Bake them in preheated oven for 20 min @ 180 degrees or until they are cooked in the centre
9) Remove and let them stand for some time.

The cupcakes will be very spongy and light but will light