Wholewheat vanilla cupcakes with chocolate ganache and sprinkles
Sorry to burst your bubble, but this isn’t one of those ultra-healthy cupcakes. Well, maybe, just a little because there’s no butter, no maida and no eggs! The recipe is actually an experiment and I’m so glad it turned out the way it did.
One big downside of these cupcakes – they don’t last long. In the sense that they’re soooo yummy, it’s polished off in a matter of minutes! I’m not kidding, try it for your self…
What you will need
1 3/4 cup of whole wheat flour (I used Ashirwad atta)
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 cup fresh curds
1 1/2 tsp vanilla essence
3/4 cup sugar
3/4 cup vegetable or canola oil
Improvise on this recipe by adding nuts, tutti fruiti, chocolate chips or even orange juice to get a different flavour
Sift the flour, baking powder and baking soda together and keep this aside.
Now, in a bowl mix the sugar and oil together. To this add the curds, vanilla essence and then slowly fold in the flour. Mix to avoid lumps and achieve a batter that’s smooth in consistency. If you find the batter’s a little too dry, which often happens when you use atta, then add some milk.
Grease a muffin tray and line the cavities, ladle out spoonfuls of the batter into this and bake for 15-20 mins at 180 deg C. Remove them when golden brown and done.
|Cupcakes out of the oven and cooling before the ganache goes on top|
For the chocolate ganache
This is a simple, basic recipe that I saw online and it works very well every single time.
1 whole bar of Bournville rich cocoa chocolate or 300 gms of dark cooking chocolate, chopped into pieces
2tbsp of thick, hung curds
1 tbsp of butter
2 tbsp of sugar (add more if you want it sweeter, I prefer the bitter version)
Melt the chocolate in the microwave with a splash of milk, this is added to avoid the chocolate from burning. While it is still hot, add the rest of the ingredients and stir continuously. Allow this to cool down for a while. Spread on cakes, cookies or cupcakes. Add the sprinkles and enjoy the compliments.
If you have some of this left over, it makes for a great ice cream topping just add some milk to make it free-flowing and you’re ready to go.