Applesauce Finger Millet Cupcakes for two
Due to health reasons and the curiosity to make different baked goods, I am trying to switch to metric measurements.
All the recipes available on the internet almost produces a batch of something. I do not think it will be wise of me if I experimented with batches and batches of cupcakes, muffins and cookies. Let’s hope I get to make different single serve cookies and share it with you guys!
I was inspired by this amazing blog post too!
One of such experiment is this cupcake. People seem to always associate Ragi/Finger Millet with chocolate in baking. I wanted to know if I can separate them both and make Finger Millet the hero.
While it can be a hero, it needed a specific side kick to appear put together. Flax egg, the thing that binds us all in the baking Universe.
I went onto the pound cake ratio, in which all the ingredients are of same quantity. Sounded good to start this journey off with that idea.
You can notice that not all the ingredients are in equal quantity because I wanted to see what happens if I balanced it out.
My thoughts on the result
The cupcakes were cooked through well and also in the middle. It had a decent batter rising in the oven too. Applesauce Finger Millet cupcakes was spongy with air bubbles.
It wasn’t exactly like Cake when you bite into it, could be because of Applesauce, thick flax egg, milk and also could be because ‘no real’ fat was added, i.e butter.
Definitely a decent healthy ragi cupcake that doesn’t crumble like a gluten free batter would.
Next time, I will replace the dairy milk with almond so I can have ‘dairy free’ option.
It did not stick to the cupcake liner too because it was made of Silicone.
Applesauce Finger Millet Ragi Cupcakes for two
INGREDIENTS
Ragi flour/ Finger Millet Flour – 25g
Flax egg – 25g (made by adding 1 Tablespoon of freshly ground flaxseed with 1 Tablespoon of warm water. Use it after 10 minutes.)
Homemade Applesauce – 25g
Milk – 23g
Pounded Jaggery – 15g
Baking Soda – 1/8 teaspoon
A pinch of salt
Required amount of oil for brushing the cupcake moulds.
Optional: Chopped walnuts
RECIPE INSTRUCTIONS
Step 1: Preheat oven at 180C for 10 minutes after assembling all the ingredients.
Step 2: Dissolve jaggery in milk and strain through a fine sieve plastic strainer to remove dirt and debris.
Step 3: In a small bowl, add applesauce, jaggery-milk solution, salt and flax egg. Whisk.
Step 4: Sift into the same bowl, the Finger Millet flour and baking soda. Gently whisk until everything is combined like a cupcake batter. Do not over mix. Batter should not have lumps.
Step 5: Brush the silicone cupcake moulds with oil, fill the batter upto 3/4 capacity of the moulds. Sprinkle chopped walnuts on top if you desire. Gently tap the filled moulds on a flat surface to remove air bubbles. Arrange them on a wire rack and bake for about 20 minutes or until skewers inserted into the middle comes out clean.
NOTES
Please note that I have not used the regular water to flaxmeal ratio for making flaxegg. It is different.
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Bye!
