These ragi cupcakes are so simple to prepare and taste very delicious. It is a great tea time snack and also perfect for all get togethers. If preferred, you can decorate it with delicious buttercream frosting to make it more rich. My mother gave me this recipe after noting it down from a TV show. Today we will learn how to make multi grain egg less cupcake following this easy recipe with step wise pictures.
Multigrain Cupcake Recipe
Prep Time : 10 mins
Cook Time : 20 mins
Yields: 8 cupcakes
Recipe Category: Cupcake/Muffins
Recipe Cuisine: Indian
Author:Padhu Sankar
Yields: 8 cupcakes
Recipe Category: Cupcake/Muffins
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Dry Ingredients
Multigrain flour/Whole wheat flour – 1/3 cup
Finger millet flour/Ragi flour – 1/3 cup
All purpose flour/maida – 1/3 cup
Sugar – 3/4 cup
Salt – a pinch
Baking powder – 3/4 tsp
Baking soda – 1/2 tsp
Wet ingredients
Oil – 1/3 cup (any flavorless vegetable oil)
Curd/Plain yogurt – 1/3 cup
Milk – 1/3 cup (at room temperature)
Vanilla essence – 1/2 tsp
Preparation
Powder sugar and keep it aside.
Sieve all dry ingredients except sugar twice (ragi flour + multigrain flour + all purpose flour + baking soda + baking powder + salt) and keep it ready.
Preheat the oven at 180 degree C for 10 minutes.
Grease and line a muffin or cupcake pan with cupcake liners.
Keep all the ingredients ready.
Method
Beat milk, curd and sugar until frothy.
Add oil and beat until well combined.
Add the dry ingredients, vanilla essence and mix/fold until well combined. You can use a wire whisk or spatula for this.
Fill the muffin cup with the batter until 3/4 th full. Top it with chopped nuts if preferred.
Bake in a preheated oven at 180 degree C for 25-30 minute or until a toothpick inserted in the center of the cake comes out clean.
Enjoy it warm from the oven as such or you can frost it if you prefer.These multi grain cupcakes are very soft, spongy and delicious.We enjoyed it as such without any frosting.
Storage – Keep it in an airtight container. Stays good for a day or two at room temperature. After that you have to refrigerate it.
You will love my Eggless Ragi Chocolate Cake (maida free)
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Hai mam,
I usually follow your recipes and they turn out tone mouthwatering . I want to try out this recipe also but, I do not have an oven can you please let me know how to bake in a cooker.
With regards,
Vani,
[email protected]
Hi,
Can you tell me the volume of the cup
I use standard measuring cups and spoons (US). Refer the link below
my measuring spoons and cups
Your recipes are awesome I simply loved it by reading n tried your eggless ragi cake it came out perfect. Thus started baking addiction since 2 years I m baking by your recipes who ever tested ask me to take orders. And that compliment is for you.
This recipe is awesome . will give it a try
It's super
Hi
I was going thru diff websites for making cup cakes n i found ur ragi cup cakes…..very interesting n healthy….cud u pls help me with ur cup size ie 1cup = ?ml…..im eager to try this recipe
I use standard measuring cups and spoons. Check out My measuring cups and spoons
Actually this cake is a no fail cupcake. Maybe the oven temperature was too high or the oven was too hot.
It bakes out really well..thank you..
Can it be baked without sugar and how to replace the baking soda? Want to bake it for my baby.
Try adding a little dates paste instead of sugar and avoid baking soda.
Hi, thanks for the receipe. I tried the ragi cupcake today and the cake was still in batter state when I pricked it with a tooth pick. Plz suggest what I should do. Thanks in advance.
In that case, bake for a few more minutes until toothpick comes out clean.
Is sathumaavu called as multigrain flour?
More or less but not exactly.
Camebout very nice! The crust was a bit thick though…too much baking?
my muffins turn dry what could be the reason
Maybe you overbaked the muffins.