Eggless cupcake

Whole Wheat Strawberry Cupcake

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

I feel strawberries and chocolate always have a story and the first dish I made after marriage and decided to recreate it for the 200th day of my blog. My recipe also recently got featured on February issue of prestigious CALDRON Magazine. Enjoy my whole wheat strawberry cupcake.

Visit me on my Blog, Facebook and Twitter

 

 

 

Recipe Rating

  • (2 Rating)

Ingredients

  • Whole wheat flour - 1 & 1/2 cups
  • Sugar - 1 cup
  • Unsalted butter - 1/3 cup
  • Milk powder - 3/4 cup
  • Milk - 1 cup
  • Vanilla Essence - 1 tsp
  • Fresh Strawberry - 1 cup (hulled and chopped)
  • Salt - 1/4 tsp
  • Baking Powder - 1 & 1/2 tsp
  • Baking Soda - 1 tsp

Instructions

  • 1. 1) Preheat oven at 180 C degree. Wash, hull and chop strawberries and make a purée by pulsing it in food processor until smooth.
  • 2. 2) Sieve wheat flour and keep it aside.
  • 3. 3) Add sugar, butter in a bowl and mix it well until sugar completely dissolves. Add milk and blend it well.
  • 4. 4) Now add wheat flour, milk powder slowly to the mix and blend it well. Make sure there are no lumps in the batter. Add baking powder, baking soda, vanilla essence, salt and mix it well.
  • 5. 5) Now add strawberry pulp and blend it well.
  • 6. 6) Grease the cupcake cups with some oil evenly and add the batter to it. Make sure to fill each cup till 1/2 cup. You can also use cupcake liners. 7) Bake at same temperature for 20 minutes. Check after 20 minutes by inserting a toothpick at the center of the cake. If it comes out clean, then your cake is done or else continue baking for 5 more minutes and keep a watch on it.
  • 7. Serve it with loads of Hershey chocolate sauce and some fresh strawberries..

Instructions

  • 1. 1) Preheat oven at 180 C degree. Wash, hull and chop strawberries and make a purée by pulsing it in food processor until smooth.
  • 2. 2) Sieve wheat flour and keep it aside.
  • 3. 3) Add sugar, butter in a bowl and mix it well until sugar completely dissolves. Add milk and blend it well.
  • 4. 4) Now add wheat flour, milk powder slowly to the mix and blend it well. Make sure there are no lumps in the batter. Add baking powder, baking soda, vanilla essence, salt and mix it well.
  • 5. 5) Now add strawberry pulp and blend it well.
  • 6. 6) Grease the cupcake cups with some oil evenly and add the batter to it. Make sure to fill each cup till 1/2 cup. You can also use cupcake liners. 7) Bake at same temperature for 20 minutes. Check after 20 minutes by inserting a toothpick at the center of the cake. If it comes out clean, then your cake is done or else continue baking for 5 more minutes and keep a watch on it.
  • 7. Serve it with loads of Hershey chocolate sauce and some fresh strawberries..

Rate this recipe

Eggless cupcake
  • 2 People Rated This Recipe

  • Average Rating

    (5 / 5)

About Chef

Join Our Email List!

New Feature Allows Food Lovers and Bloggers to Share Your Recipes on Submit Recipe Page


Receive great recipes from the Social Chef, other Food Lovers and Bloggers. Be the first to receive discounts on useful culinary products, contests and giveaways… Starting TODAY!

*To take advantage of this offer, you must enter your email address before closing this window. Some exclusions may apply.
x