Moist Eggless Jackfruit Cupcakes: A Unique South Indian Treat
1 hour 35 minutes
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About Moist Eggless Jackfruit Cupcakes: A Unique South Indian Treat
Jackfruit, a star of South Indian cuisine, transforms into surprisingly delightful eggless cupcakes! Inspired by traditional jackfruit dishes like chakka varatti (jackfruit jam), this recipe offers a moist, flavorful, and unique twist on a classic. I was initially skeptical, but the result exceeded all expectations – a testament to jackfruit's versatility.Beyond its delicious tropical sweetness, jackfruit boasts impressive health benefits. Naturally rich in fiber and beneficial sugars, these cupcakes provide an energy boost while aiding digestion. A touch of vitamin A and antioxidants adds to their nutritional appeal, making them a guilt-free indulgence.Perfect for brunch, afternoon tea, or a special occasion, these eggless jackfruit cupcakes are a guaranteed crowd-pleaser. Prepare to be amazed by this unexpected culinary fusion!
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Recipe Time & More
Prep1 hour
Cook35 minutes
Total1 hour 35 minutes
Ingredients
Jackfruit Preparation
- 1 cup Jackfruit finely chopped (about 1 medium jackfruit), fresh, ripe jackfruit
- 2 tbsp Jackfruit Jam chakka varatti; can substitute with 2 tablespoons of other fruit preserves and 1 teaspoon of jackfruit extract
Wet Ingredients
Dry Ingredients
- 2 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Instructions
Preheat & Prepare
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Combine Wet Ingredients
- In a large bowl, cream together the melted butter and powdered sugar until light and fluffy.
Mix in Jackfruit
- Add the chopped jackfruit and chakka varatti to the wet ingredients. Mix well to combine.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Adjust Consistency
- If the batter is too thick, add milk, one tablespoon at a time, until it reaches a smooth, pourable consistency.
Bake the Cupcakes
- Fill each muffin liner about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Garnish
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Garnish with fresh jackfruit pieces, if desired.
Recipe Notes
Expert Tips for Eggless Jackfruit Cupcakes
- For best results, use ripe, sweet jackfruit. Underripe jackfruit can be quite fibrous.
- If you don't have chakka varatti, you can substitute with another fruit jam or preserve, adjusting the sweetness as needed.
- Don't overmix the batter, as this can lead to tough cupcakes. Mix until just combined.
- Check for doneness a couple of minutes before the minimum baking time to avoid overbaking.
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Recipe Nutrition
Calories: 502kcalCarbohydrates: 96gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 570mgFiber: 2gSugar: 50g
Saras Viswam
Articles: 17
5 Comments
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I’m loving this recipe already!
Yum! This recipe is a must-try.
Such a flavorful dish! Can’t wait to taste it.
What a delicious recipe! Thanks for posting.
This is awesome! Can’t wait to cook it.