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| Main ingredients | Sorghum (jowar) flour, Almond flour, Cocoa powder, Butter, Fine brown sugar, Yogurt, Baking soda, Baking powder, Salt, Vanilla essence, Milk, Buttercream frosting, Fresh strawberries |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 50-55 minutes |
| Cook time | 15-20 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup sorghum (jowar) flour
- ¼ cup almond flour
- ¼ cup cocoa powder
- ¼ cup butter
- ¾ cup fine brown sugar
- ¼ cup yogurt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- A pinch of salt
- ¼ teaspoon vanilla essence
- 3 tablespoons milk
- Buttercream frosting as required
- Fresh strawberry wedges for garnish
Method
- Preheat oven to 180º C.
- Take butter in a large bowl and beat with an electric beater till smooth.
- Add fine brown sugar and continue to beat till the mixture turns light and fluffy. Add yogurt and beat till the sugar dissolves.
- Sift together sorghum flour, almond flour, cocoa powder, baking soda, baking powder and salt directly into the bowl. Add vanilla essence and fold in gently to make a smooth batter.
- Add sufficient milk and mix to get the required consistency.
- Put spoonsful of the batter into each dent of a cupcake mould lined with liners. Tap the mould gently to remove air bubbles if any. Place the mould in the preheated oven and bake for 15-20 minutes.
- Bring the cupcakes out of the oven and allow to cool completely.
- Arrange the cupcakes on a serving plate, pipe out the buttercream frosting on each cupcake and serve decorated with strawberry wedges.
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