Monday, March 31, 2014

Eggless Ragi Cup cakes

My confidence in baking is increasing every time I bake something; be it cakes or vegetable or fish. Along with it , the number of experiments are also increasing. Today I tried baking Eggless Ragi flour Cup Cakes.
Ragi Flour,also known as Finger Millet or Nachni is much healthier than refined flour or maida.

Here goes my recipe

One small teacup of ragi flour
One small teacup of sugar or one can use sugar free as per taste.
One tea spoon of baking powder
One pinch of baking soda
One tea spoon of Cocoa powder.

Half a cup of oil ; I used Ricebran oil.
Half a cup of milk ( in room temperature) 

Mix all the dry ingredients together.Add the oil and mix the ingredients. Once oil is mixed well, pour in the cup of milk. Now beat the mixture thoroughly until it is smooth and runny. Keep aside.

Pre heat the oven at 180C for 10mins. 

Now grease the cup cake mould and place the paper cups. If you have a silicon mould, then the mixture can be poured directly into the mould. Mine is an aluminium cup cake mould. 
Please do keep in mind that the whole cup must not be filled up as the cakes will rise. Just fill up half of the cup cake moulds and put in the oven for 15 minutes at 180C.

Once done check with the toothpick test. If done, let it cool and serve.

Eggless Ragi Cup Cakes

PS : I put 1 or 2 pieces of dry fruits in the cup cakes. 

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