STRAWBERRY & CHOCO CHIP CUPCAKES
Strawberry & Choco Chip Cupcakes are soft, delicious wholewheat flour and eggfree cupcakes. Every bite of the cupcake is loaded with fresh strawberries and melted chocolate chips. These cupcakes are perfect for any celebration or to enjoy at tea time.
Ingredients
- 1½ cups whole wheat flour atta
- 1½ tsp baking powder
- ½ tsp soda bicarbonate
- pinch of salt
- ½ cup brown sugar
- 4 tbsp soft butter Approx. 56g
- 1 tsp vanilla extract
- ½ cup plain yogurt
- 1 cup chopped fresh strawberries about 200g
- ½ cup chocolate chips
- ½ cup milk
Instructions
- Preheat the oven at 180°C. Put paper cake cups into a muffin tray or moulds.
- Sieve the flour, baking powder, soda bicarbonate and salt together.
- Wash the strawberries, hull them and dice them into chunks.
- Beat sugar and butter together till it is creamy, light and fluffy.
- Add the milk, yogurt and vanilla extract. Mix it well.
- Coat the strawberries and chocolate chips with some of the measured flour.
- Add the flour, chocolate chips and strawberries. Fold the mixture gently using a spatula or a spoon. Do not over mix.
- Spoon the batter into the cups about ¾ of the way. The number of cups required will depend on the size of cups.
- Bake for 25 to 30 minutes.
- Insert a toothpick or knife into the middle of the cup cake. It should come out clean.
- Remove from the oven. Let the cakes cool for 5 to 10 minutes in the tray.
- Remove them from the tray and let it cool on a wire rack.
Notes
Instead of strawberries can use any other fresh berries.
Instead of chocolate chips can use raisins or nuts.
Serve as a dessert with fresh whipped cream. Add a bit of powdered sugar in the cream before whipping.
Instead of chocolate chips can use raisins or nuts.
Serve as a dessert with fresh whipped cream. Add a bit of powdered sugar in the cream before whipping.