Whole Wheat-Oatmeal Chocochip Cupcake

 

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I truly loved this cake. Raised well and fluffy and very light too, might be because of oatmeal! As a cup cake, this was also easier to pack as a break time snack for my daughter. The most delightful thing about the cake – my little princess made it herself. Most of the cakes posted in dosaikal are child-friendly in making- tested and trialled at home with my 6 year old. I give her the ingredients one after the other, while I preheat the oven; She never allows me to grease the cake tray too! So, I can bet on this, this is the best way to engage those little minds of constant energy.

I made this in a small cup measurement. Reason – with the cake series to keep going – baking a cake once a week, is too much for a small family and surely I do not want to put on those extra calories. As a kid’s snack, my kid loves to bake than to have her share.

Whole Wheat-Oatmeal Chocochip Cupcake (makes 6 cupcakes)

 

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Ingredients

  • whole wheat flour – 1 cup – 75 gms
  • oatmeal – 1/2 cup – 30-40 gms
  • brown cane sugar – 1 cup – 100 gms
  • oil (used refined sunflower oil)- 1/2 cup – 50 gms
  • egg – 1 no.
  • baking powder – 3/4 tsp
  • baking soda – 3/4 tsp
  • hot milk – 1/4 cup (more or less as per consistency of cake)
  • vanilla essence – 1 tsp
  • chocochip – 1 handful
  • chopped walnuts (optional) – 1/4 cup

*substitute 1/2 cup yoghurt in place of egg
*if yoghurt is used, quantity of milk needed might be less – adjust accordingly
*double the quantity of ingredients for more cupcakes

Method of Preparation

  1. Preheat oven at 175 degrees C
  2. cupcake tray or moulds
  3. Mix/Sift whole wheat flour and baking powder and keep aside
  4. Measure the oatmeal and mix with wheat and baking powder and keep ready
  5. In a wide bowl, beat the egg and mix sugar and oil
  6. Add vanilla essence
  7. To this mixture, add the dry ingredients (wheat flour, oatmeal and baking powder) in batches
  8. Heat milk and add to baking soda and it would turn foamy
  9. Pour into the cake batter immediately
  10. If consistency of the batter is too thick, add little more milk; the batter is good if it is spoon-able and need not be pourable
  11. Mix in the chocochips
  12. If adding walnuts, mix in little flour and then add to the batter; this would avoid walnuts settling in the bottom of the cake
  13. Spoon the batter into moulds
  14. Bake for 20-30 minutes or till tooth pick/skewer comes out clean

 

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Remember the Chocolate Ganache that I had kept in fridge? That made a good topping on the cupcake! Slightly microwaved the thickened ganache and poured over the cupcakes and decorated as per my daughter’s wish!!

 

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Enjoy.

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