Millet Cupcakes / Dairy free Gluten free
Ingredients
1 cup Pearl millet flour (Bajra / Kambu) (you can use any millet flour)
¼ cup Rice flour
1 tsp baking powder
Pinch of salt
3 tbsp dairy free butter melted / any oil (normal butter if you are non vegan)
¾ cup jaggery powder / cane sugar / brown sugar
2 tbsp Flax seeds powder
½ tsp baking soda
1 tsp lime juice / plain vinegar
½ cup almond milk / any non -dairy milk (dairy milk if you are non-vegan)
1 tsp vanilla extract
For Chocolate frosting (optional)
3 tbsp jaggery powder
1 tsp unsweetened cocoa powder
1 tbsp non dairy butter
1 tsp non dairy milk
Instructions
Preheat the oven to 180˚ C
Mix the flours, baking powder and salt, whip or sieve to blend thoroughly
Mix 2 tbsp flax seeds powder with 6 tbsp warm water and keep aside for 10 mts.
Beat the jaggery powder and oil / melted butter together till they mix well.
Add the Flax seed mixture, baking soda, lemon juice and vanilla and mix well.
Add part of the flour and part of the milk and mix till they combine.
Repeat alternating flour and milk till all the flour is added.
Fold everything lightly using cut and fold method till the batter is smooth.
You may or may not require all the milk. The quantity of milk depends on the quality of the flours.
Line a cupcake tin with liners and pour the batter into each cup till half.
Bake in the preheated oven at 180˚ for 30 minutes.
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