Whole Wheat Jaggery Butterscotch Cupcakes

Butterscotch is favorite ice-cream flavor of many of us, mostly kids.But in cold Bangalore weather in December(Winter holidays) when kids  ask to give them Butterscotch ice-cream  most of us dread to give  and hence we have come up with this Butterscotch Cupcakes instead…kids will be happy to chew on those crunchy Butterscotch cones and we too :D.These Butterscotch Cupcakes are loaded with the goodness of Wholewheat and Jaggery.

Print Recipe
Whole Wheat Jaggery Butterscotch Cupcakes
Cuisine bakery, Indian
Prep Time 15 mins
Cook Time 25 mins
Servings
People
Ingredients
Cuisine bakery, Indian
Prep Time 15 mins
Cook Time 25 mins
Servings
People
Ingredients
Instructions
  1. Preheat the oven to 180℃/350°F for 15 mins. Grease the cupcake mold with little oil and dust it with the whole wheat flour, dust off any excess flour, or put the cupcake paper liners in the mold.
  2. In a mixing bowl – add jaggery, milk and oil. Then add water and Butterscotch essence. Whisk it well, and set aside
  3. In another mixing bowl, take wheat flour along with baking powder, baking soda and salt.
  4. After Sifting Keep it aside.
  5. Add this flour mixture into liquid mixture in 2-3 batches. Gradually fold the mixture with spatula, until the mixture is evenly blended without any lumps.
  6. Add water at this stage as per the need, to make cupcake mix smooth.
  7. Mixture is evenly blended now without any lumps. Keep it aside for 15-20 mins.
  8. Dust the Butterscotch Cones with the flour.
  9. Mix Butterscotch cones evenly with a spatula in the Cupcake mix, just before pouring in the mold
  10. Pour the cupcake mix till 1/2 of the molds. Keep the unsweetened Chocolate chunk in each mold and again pour the mix till 3/4th of the mold.
  11. Bake in preheated oven for 25-30 mins or until a skewer inserted in the center of the cupcakes comes out clean. Take the cupcakes and keep for cooling down on the wire rack.
Recipe Notes

Let the Cupcakes cool down completely and then they are ready to serve as a snack or for kids dabba.

These cupcakes remain good outside refrigerator for 2-3 days (when kept away from sunlight, in a clean airtight container)

You can also sprinkle Butterscotch cones/Choco chips on the top.

We used jaggery which was tightly packed 1/2 cup so the sweetness was apt for us.You can reduce/increase as per your choice.

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