Chocalmond Millet Mini-Cupcakes

Makes : 48 mini-cupcakes/ 12 normal-sized cupcakes

Ingredients 

1/2 cup/53g      - Ragi (Finger-Millet)

4/5 cup/50g      - Almond Flour

2 Tbsp/ 30g      - Pure Unsweetened Cocoa Powder

2/3 cup/130g    - Dark Jaggery (Grated)

1 tspn/ 5g         - Baking Powder

1/2 tspn/ 2.5g   - Baking Soda

1/2 cup/ 130g   - Yogurt

1/2 cup/118ml  - Virgin Coconut Oil/Ghee

1/4 cup/ 60ml   - Milk

2 tsp/ 10ml       - Vanilla Essence

                             (In case of ghee add only 1 tsp)

Procedure 

• Preheat your oven at 180°C/ 356°F.
• Sieve all the dry ingredients together in large bowl. Preferably at least twice.
• In another bowl, allow the jaggery to dissolve in the milk at room temperature. Once it thickens, strain the jaggery milk. (To avoid granules).
• Whisk in the yogurt, coconut oil/ghee and vanilla essence into the jaggery milk.
• Add in the dry ingredients to this mixture and fold well, until completely mixed.
• Grease the baking tray and place liners (optional) / dust it effectively.
• Using a piping bag/spoon, fill the cupcake tray (If you have a 24-Minis or a 12-Normal-sized cupcakes tray, with this recipe you have enough batter for 2 batches of mini and at least 1 batch of normal-sized cupcakes.)
• Bake for 20 minutes (for mini cupcakes) and 25-30 minutes (for normal-sized cupcakes).
• Serve warm or iced with sugar-free dark chocolate ganache or coconut whipping cream!

~Zesty Ideas: 

• You can add nuts or other flavors/ Choco-chips as per your preference.
• If you don’t have dark jaggery, you can use whichever jaggery is easily available.Ideally the darker the ingredients, the healthier they are!
• If you want to make a cake, you can use the same recipe to bake in a well- greased 8” inch baking tray.~