These cupcakes are delicious and I can honestly say my girls ate them and had no idea that they were made with wholemeal flour and contained no sugar. I usually make cream cheese icing to go with them but I had none on hand today. Enjoy 🙂
Wholemeal Maple Cupcakes
- 1 1/2 cups wholemeal atta flour
- 2 teaspoons baking powder
- pinch of salt
- 1/4 cup quality butter
- 2 tablespoons oil ( I prefer organic rice bran )
- 2/3 cup maple syrup
- 3 egg yolks ( freeze whites )
- 1 whole egg
- 1/2 cup milk ( today I used rice milk )
Pre heat oven to 180 degrees. Using an electric mixer beat butter and oil until smooth and creamy. Pour in maple syrup and mix until well combined. Add eggs and continue to beat until mixture thickens slightly. Sift flour and baking powder together and add to mixture with milk. Continue to mix until all ingredients are well combined. This mixture makes 12 large cupcakes or 18 small cupcakes. Pour mixture into cupcake cases and cook in oven for 20-25 minutes. They should spring back when touched. Once cooled ice with cream cheese frosting. Whisk 1 carton of cold cream cheese with 3 tablespoons of maple syrup until smooth. Pipe onto cup cake and decorate with pecans.