Eggless No Oil Simple Watermelon Cupcakes
Advertisement
Eggless No oil Simple Watermelon cupcakes
What better Summer recipe than a watermelon cup cake. In
Eggless No oil Simple Watermelon cupcakes I did not use oil or essence just kept it simple as evening snack for my kids and their friends. They loved the simple flavours and kept asking me that did I add any colour as the cupcakes had beautiful orangish red colour. No colours at all was my reply.
Do try making this your family will love it. Can replace Same quantity watermelon puree with some other fresh fruit puree.
This can also be considered as a weight loss dessert just by replacing sugar with jaggery or dates powder.
Advertisement
Ingredients
- 1 and 1/2 cup wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup buttermilk
- 1 cup watermelon pulp from one small melon
- 1/2 cup sugar/brown sugar/ jaggery
- A pinch of salt
- 1/2 cup oil/ butter/ ghee optional I have not used here.
Advertisement
Instructions
- Cut the melon fruit in pieces. Discard the seeds. In a pan directly add the watermelon pieces and cook on medium flame by stirring continuously.
- In 5-10 minutes the water will start to evaporate and form a thick fruit pulp.
- Let it cool a little and grind it into smooth liquid.
- Sieve flour+ baking soda+ baking powder+ salt
- Whisk together watermelon pulp +buttermilk + sugar + oil if using.
- Mix flour mixture in wet mixture in 2-3 portions.
- Wheat flour absorbs lot of liquid. If you find batter to be very thick the adjust by adding some milk or water or buttermilk.
- Check that the batter should not be watery.
- Scoop in the cup cake liners till 3/4 full, Sprinkle some choco chips on top. Bake for 35-45 minutes on 180C.
- Let them cool for few minutes and enjoy with milk or tea as a tea time snack or morning breakfast.
Advertisement
Excellent Recipe.