Soft & Healthy Vanilla Sponge Cupcakes made with whole wheat flour/Atta and Butter. Enjoy these Healthy Cupcakes Guilt free either with chocolate chips or blueberries or plain. I gave a Chocolate Marble effect just to have a cute design on them .
Do Check out my other Cupcake Recipes Healthy Banana Muffins No Sugar Whole Wheat, Moist Chocolate Cupcakes, Vanilla Cupcake Recipe | Soft Sponge Cupcakes, Buttercream Rosette Cupcakes
Whole Wheat Cupcakes
Ingredients
- 1 1/4 Cup | 150g Whole Wheat Flour/Atta
- 1 1/2 Teaspoon | Baking powder
- 1/4 Teaspoon Salt
- 2/3 Cup | 150g Unsalted Butter, at room temperature
- 3/4 Cup | 150g fine granulated Sugar/Caster sugar
- min 150g | 3 Large Eggs, at room temp (measure without shells)
- 1 1/2 Teaspoon Vanilla Essence
- 3 Tablespoon Milk , full fat (at room temp)
For Chocolate Piping
- 2 Tablespoon Vanilla Batter
- 1 Teaspoon Cocoa powder
- 1/2 Tablespoon Milk
Instructions
- Beat the Butter till Smooth. Cream the Butter with Sugar for 2-3 Mins till Pale white and Fluffy.
- Add the Eggs one at a time mixing each egg well after every addition.
- Add Vanilla Essence, Mix well.
- Sift together the whole wheat flour, baking powder and salt. Mix well to disperse the baking powder evenly. Instead of Whole wheat, regular all purpose flour can also be used same quantity
- Add the sifted dry ingredients in three batches alternating with the milk.
- Fold the dry ingredients till flour is well combined. Fill the Cupcake Liners till 3/4 to have a good rise.
- Bake @180C preheated oven for 20-22 mins or till Golden
- For a Marble flower Effect, Keep 2 tablespoon of the batter in a small bowl. Add cocoa powder and mix well. Add milk and mix well. Transfer the chocolate batter to a piping bag with a small cut.
- Once the vanilla batter has been filled in the cases, Pipe few thin lines using the chocolate batter. Run a toothpick across them to make a swirl. Bake them @180C preheated oven for 20-22 mins or till Golden