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  • Side Dish For Chapati

Eggless Multigrain Cupcake Recipe-Ragi Cupcakes

August 8, 2015 by PadhuSankar 19 Comments

These ragi cupcakes are so simple to prepare and taste very delicious. It is a great tea time snack and also perfect for all get togethers. If preferred, you can decorate it with delicious buttercream frosting to make it more rich. My mother gave me this recipe after noting it down from a TV show. Today we will learn how to make multi grain egg less cupcake following this easy recipe with step wise pictures.  
Eggless Multigrain Cupcake-Ragi Cupcakes

 

Multigrain Cupcake Recipe


 Prep Time : 10 mins

 Cook Time : 20 mins 
 Yields: 8 cupcakes
 Recipe Category: Cupcake/Muffins
 Recipe Cuisine: Indian
 Author:Padhu Sankar

   Ingredients needed

   Dry Ingredients

   Multigrain flour/Whole wheat flour – 1/3 cup
   Finger millet flour/Ragi flour – 1/3 cup
   All purpose flour/maida – 1/3 cup
   Sugar – 3/4 cup
   Salt – a pinch
   Baking powder – 3/4 tsp
   Baking soda – 1/2 tsp

   Wet ingredients

   Oil – 1/3 cup (any flavorless vegetable oil)
   Curd/Plain yogurt – 1/3 cup
   Milk – 1/3 cup (at room temperature)
   Vanilla essence – 1/2 tsp

Preparation


Powder sugar and keep it aside.

Sieve all dry ingredients except sugar twice (ragi flour + multigrain flour + all purpose flour + baking soda + baking powder + salt) and keep it ready.

dry ingredients for multigrain cupcakes

Preheat the oven at 180  degree C for 10 minutes.

Grease and line a muffin or cupcake pan with cupcake liners.

Keep all the ingredients ready.

ingredients needed for ragi cupcake

Method 


Beat milk, curd and sugar until frothy.

beating curd and sugar

Add oil and beat until well combined.

eggless multigrain cupcake recipe

Add the dry ingredients, vanilla essence and mix/fold until well combined. You can use a wire whisk or spatula for this.

how to make multi grain cupcake

Fill the muffin cup with the batter until 3/4 th full. Top it with chopped nuts if preferred.

Bake in a preheated oven at 180 degree C for 25-30 minute or until a toothpick inserted in the center of the cake comes out clean.

Enjoy it warm from the oven as such or you can frost it if you prefer.These multi grain cupcakes are very soft, spongy and delicious.We enjoyed it as such without any frosting.

Eggless Multigrain Muffins

Storage – Keep it in an airtight container. Stays good for a day or two at room temperature. After that you have to refrigerate it.

You will love my Eggless Ragi Chocolate Cake (maida free)

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Filed Under: cakes and bakes, Quick recipes, Snacks, Uncategorized Tagged With: Atta/wheat flour, Eggless cake recipes, Millet Recipes, Ragi Recipes, Uncategorized




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Reader Interactions

Comments

  1. vani janaswamy

    August 19, 2015 at 7:33 am

    Hai mam,
    I usually follow your recipes and they turn out tone mouthwatering . I want to try out this recipe also but, I do not have an oven can you please let me know how to bake in a cooker.

    With regards,
    Vani,
    [email protected]

    Reply
  2. Sap David

    January 13, 2016 at 5:22 am

    Hi,

    Can you tell me the volume of the cup

    Reply
  3. Padhu Sankar

    January 14, 2016 at 11:46 am

    I use standard measuring cups and spoons (US). Refer the link below
    my measuring spoons and cups

    Reply
  4. Unknown

    January 26, 2016 at 12:29 pm

    Your recipes are awesome I simply loved it by reading n tried your eggless ragi cake it came out perfect. Thus started baking addiction since 2 years I m baking by your recipes who ever tested ask me to take orders. And that compliment is for you.

    Reply
  5. Suman Yogesh yogesh

    March 25, 2016 at 6:09 am

    This recipe is awesome . will give it a try

    Reply
  6. SRISHAILA

    January 21, 2017 at 2:38 am

    It's super

    Reply
  7. Anu

    January 28, 2017 at 4:58 am

    Hi
    I was going thru diff websites for making cup cakes n i found ur ragi cup cakes…..very interesting n healthy….cud u pls help me with ur cup size ie 1cup = ?ml…..im eager to try this recipe

    Reply
    • Padhu Sankar

      January 30, 2017 at 9:33 am

      I use standard measuring cups and spoons. Check out My measuring cups and spoons

      Reply
  8. Padhu Sankar

    February 3, 2017 at 1:55 pm

    Actually this cake is a no fail cupcake. Maybe the oven temperature was too high or the oven was too hot.

    Reply
  9. Garima Ghosal

    February 11, 2017 at 12:50 am

    It bakes out really well..thank you..

    Reply
  10. Priyanka

    July 26, 2017 at 11:57 pm

    Can it be baked without sugar and how to replace the baking soda? Want to bake it for my baby.

    Reply
    • Padhu Sankar

      July 27, 2017 at 9:02 am

      Try adding a little dates paste instead of sugar and avoid baking soda.

      Reply
  11. Deepika Vijaykumar

    September 20, 2017 at 8:42 pm

    Hi, thanks for the receipe. I tried the ragi cupcake today and the cake was still in batter state when I pricked it with a tooth pick. Plz suggest what I should do. Thanks in advance.

    Reply
  12. Padhu Sankar

    September 22, 2017 at 7:51 am

    In that case, bake for a few more minutes until toothpick comes out clean.

    Reply
  13. Bret

    January 29, 2018 at 11:57 am

    Is sathumaavu called as multigrain flour?

    Reply
    • Padhu Sankar

      January 31, 2018 at 9:19 am

      More or less but not exactly.

      Reply
  14. Unknown

    July 19, 2018 at 1:59 pm

    Camebout very nice! The crust was a bit thick though…too much baking?

    Reply
  15. Unknown

    December 15, 2018 at 11:08 am

    my muffins turn dry what could be the reason

    Reply
    • Padhu Sankar

      December 16, 2018 at 8:44 am

      Maybe you overbaked the muffins.

      Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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