Whole Wheat Jaggery Butterscotch Cupcakes
Servings Prep Time
2 People 15 mins
Cook Time
Servings Prep Time
2 People 15 mins
Cook Time
  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.