Whole Wheat Fruit and Nut Cupcake Recipe
Looking for a healthy and wholesome treat for your kids or for yourself? The Whole Wheat Fruit and Nut Cupcake recipe is a delightful and nutritious snack that combines the goodness of whole wheat flour, natural sweetness from jaggery, and the richness of dry fruits and nuts. These cupcakes are free from refined sugar and butter, making them a perfect snack for all age groups. The inclusion of essential ingredients like almonds, cashews, apricots (or dates), and a dash of cinnamon and cardamom adds flavor and nutrition, making this recipe ideal for growing children. Best of all, these cupcakes can be enjoyed by anyone who wants to indulge in a healthy and delicious treat!
Ingredients:
Dry Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 1/2 cups |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Cinnamon Powder (Dalchini) | 1 teaspoon |
| Cardamom Pods/Seeds (Elaichi) | 2, peeled and crushed |
| Jaggery | 1/2 cup |
Liquid Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 1 cup |
| Oil (Olive Oil) | 1/2 cup |
| Vanilla Extract | 1 teaspoon |
Dry Fruits and Nuts:
| Ingredient | Quantity |
|---|---|
| Whole Almonds (Badam), chopped | 10 |
| Cashew Nuts, chopped | 10 |
| Apricots, chopped (or dates) | 10 |
Preparation:
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: Approximately 12 cupcakes
Instructions:
-
Preheat the Oven: Start by preheating your oven to 180°C (350°F) for about 10 minutes, so it’s hot and ready for baking.
-
-
Blend the Wet Ingredients: In a mixing bowl, combine the milk, olive oil, and vanilla extract. Use a blender or a whisk to blend the mixture until it’s well combined.
-
Prepare the Dry Ingredients: In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, cinnamon powder, cardamom seeds, and jaggery. Mix them thoroughly to ensure even distribution.
-
Combine the Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, little by little, while folding gently. Be careful not to over-mix the batter as this could make the cupcakes dense. If the batter seems too thick, add up to 1/2 cup more milk to reach a smooth consistency.
-
Add the Nuts and Dry Fruits: Fold in the chopped almonds, cashew nuts, and apricots (or dates) evenly into the batter.
-
Prepare the Muffin Tray: Grease a muffin tray with oil and lightly dust with flour to prevent the cupcakes from sticking.
-
Scoop the Batter into the Muffin Tray: Using an ice cream scoop or spoon, carefully fill each muffin mold with the prepared batter, leaving a little room for the cupcakes to rise.
-
Bake the Cupcakes: Place the tray in the oven and bake for about 35 minutes or until the cupcakes turn golden brown. To check for doneness, insert a skewer into the center of a cupcake—if it comes out clean, they are ready.
-
Cool and Serve: Let the cupcakes cool for a few minutes in the tray before transferring them to a wire rack to cool completely. Enjoy the wholesome Whole Wheat Fruit and Nut Cupcakes with a cup of tea or as an after-school snack.
Serving Suggestions:
Pair these delightful cupcakes with a Rich Chocolate Brownies (Eggless) recipe and a warm cup of Adrak Chai (Indian Style Ginger Tea) for the perfect snack combination. These cupcakes not only offer a treat for your taste buds but also pack in the nutrients needed for a growing body.
Why You’ll Love These Cupcakes:
- Healthy Ingredients: The use of whole wheat flour and olive oil makes these cupcakes lighter, and the dry fruits and nuts add valuable vitamins and minerals.
- Sugar-Free: Sweetened naturally with jaggery, they are free from refined sugars, making them a healthier option for both kids and adults.
- Customizable: You can swap the apricots for dates or any other dried fruit you like, making this recipe versatile to suit your preferences.
Enjoy these nutritious and delicious Whole Wheat Fruit and Nut Cupcakes at any time of the day—whether as a breakfast snack or an afternoon treat!
