I often need to make the mini cupcakes on popular demand from my child and her friends .With an intention to put health on topmost priority ,I prefer falling back on our traditional gluten free grains.”finger millet”,called Ragi or Nachni , in local language ,can be labelled as an wonder grain.It is high in dietary fiber,gives you the feeling of fullness ,good for diabetes and gluten free after all.Besides having its magical benefits,and considered as extremely nutritious food for the kids,and is a match made in heaven with chocolates .Its color , texture and richness pairs extremely well with cocoa capable of resulting in a moist rich chocolate cake.
Dry Ingredients
- 1 and 1/2 cups ragi flour
- 1/2 cup cocoa powder
- 1/2 to 3/4 cup powdered sugar(as per your taste)
- 1/2 tsp baking powder
Wet Ingredients
- 1/4 cup vegetable oil or butter melted
- 1/4 tsp baking powder
- 1 cup butter milk or (1/2 cup curd mixed with water to form 1 cup liquid)
- 1/2 tsp vanilla
Instructions
- Grease the muffin cups.
- preheat oven to 200 degrees.
- Strain the dry ingredients and mix them together.
- Add 1/4th cup butter to the butter milk and stir to form a emulsified mixture.
- Add vanilla and mix.
- Fold flour to this wet mixture in batches.
- Mix with spatula till it forms a smooth mixture.
- fill 3/4th of the muffin cups and bake for 30 minutes till the fork inserted comes clean.
chocolate sauce
- heat 1/2 cup of fresh cream
- melt 100 gms of chocolate in microwave by micro full for 40 seconds
- mix the chocolate and hot cream together till it forms a rich sauce.
- If the sauce is thick add little milk and heat the chocolate in microwave to form a runny sauce.
- Pour over the cup cakes,till absorbed.
Ragi Chocolate cake ball variation
if you have these semi spherical molds,you can prepare the cakes in these molds and then join the two halves with chocolate sauce in between to form a chocolate cake ball.Dip these balls in chocolate sauce ,roll over some pretty sprinklers and allow them to cool.They form pretty looking interesting desserts enough to make the kids happy .
Ragi chocolate cupcakes
Eggless gluten free cupcakes made with ragi ,cocoa and curd
Ingredients
Dry Ingredients
- 1 and 1/2 cups ragi flour
- 1/2 cup cocoa powder
- 1/2 to 3/4 cup powdered sugar (as per your taste)
- 1/2 tsp baking powder
Wet Ingredients
- 1/4 cup butter melted
- 1/4 tsp baking powder
- 1 cup butter milk or (1/2 cup curd mixed with water to form 1 cup liquid)
- 1/2 tsp vanilla
Instructions
Instructions
-
Grease the muffin cups.
-
preheat oven to 200 degrees.
-
Strain the dry ingredients and mix them together.
-
Add 1/4th cup butter to the butter milk and stir to form a emulsified mixture.
-
Add vanilla and mix.
-
Fold flour to this wet mixture in batches.
-
Mix with spatula till it forms a smooth mixture.
-
fill 3/4th of the muffin cups and bake for 30 minutes till the fork inserted comes clean.
chocolate sauce
-
heat 1/2 cup of fresh cream
-
melt 100 gms of chocolate
-
mix the chocolate and hot cream together till it forms a rich sauce.
-
If the sauce is thick add little milk and heat the chocolate in microwave to form a runny sauce.
-
Pour over the cup cakes,till absorbed.
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