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)
- 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
- Preheat oven at 175 degrees C
- cupcake tray or moulds
- Mix/Sift whole wheat flour and baking powder and keep aside
- Measure the oatmeal and mix with wheat and baking powder and keep ready
- In a wide bowl, beat the egg and mix sugar and oil
- Add vanilla essence
- To this mixture, add the dry ingredients (wheat flour, oatmeal and baking powder) in batches
- Heat milk and add to baking soda and it would turn foamy
- Pour into the cake batter immediately
- 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
- Mix in the chocochips
- If adding walnuts, mix in little flour and then add to the batter; this would avoid walnuts settling in the bottom of the cake
- Spoon the batter into moulds
- Bake for 20-30 minutes or till tooth pick/skewer comes out clean
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!!