Millets are packed with nutrition. Its challenging to include them in our children's diet nowadays.These Eggless Multi millets and Red Poha(Flattened Red Rice) chocolate cakelets with a healthy frosting (Chocolate coconut sugar buttercream) are a nutritional and healthy treat for the children.
½ cupCoconut sugar+1/8 cup, you can add 1/8 cup more if you don't intend to frost the cakelet
¾ teaspoonBaking powder
¼ teaspoonBaking soda
1Flax eggmix 1 tbsp of flax seed powder with 3 tbsps. of water and set aside for 10 - 15 minutes
½ cupCurd
½ cupMilk
½ cupOlive oil
½ teaspoonVanilla extract
Chocolate coconut sugar butter cream icing
55 gmButterunsalted, room temperature
½ cupCoconut sugarfinely powdered and sieved, measure after the sugar is powdered
1tablespoonMilk
2tablespoonCocoa powderunsweetened
Instructions
Cakelets
Prepare Flax Egg and set aside.
Sieve all the millets flour, Red Poha flour, cocoa powder, baking powder, baking soda and salt (Sift at least 5 - 7 times to get a soft texture)
Dissolve coconut sugar in curd, add the flax egg and mix
Add vanilla extract, milk, oil to the above mixture and combine well
Mix the sifted flour mixture to the wet mixture and fold gently.
Preheat oven @180c
Place cupcake liners in a muffin tray; fill half of the cup cake liners or food grade silicone cupcake moulds with the batter. Bake @180 for 30 – 35 minutes
Allow the cakelets to cool completely.
Chocolate coconut sugar butter cream icing
Cream butter using an electric beater for 30 seconds.
Add the sugar and beat for another 30 seconds to combine.
Add cocoa powder and beat for 30 seconds.
Add milk and beat until fluffy and creamier.
Once the cakelets are completely cooled, frost them and relish.
Notes
Double the ingredients of the frosting if needed.
The coconut sugar for the frosting should be finely powdered.
The Red Poha should also be finely powdered.
Sifting the flour is necessary.
The cooking time includes baking time as well the time consumed for preparing the frosting.