This is probably the only cupcake which I have without frosting. The cupcakes on their own are really flavourful and delicious. I love to have them while they are still warm with a cup of warm green tea or just chai. If you want to frost them, just frost them with whipped cream flavoured with a pinch of cardamom powder and it’s going to be delicious! It’s soft, fluffy and moist.
Ingredients: (Makes 12 cupcakes)
- Plain/ All purpose flour- 1 1/4 cup or 155 grams
- Cornflour or cornstarch- 1 3/4 tablespoons
- Sunflower oil- 1/2 cup or 120 ml
- Granulated white sugar- 1 1/4 cup or 250 grams
- Baking powder- 1 teaspoon
- Baking soda- 1/2 teaspoon
- Milk- 80 ml
- Plain thick yogurt- 1 1/2 cup or 390 ml
- Rose water- 1/4 teaspoon
- Cardamom powder- 1 1/2 teaspoons
Preheat oven to 170°C. Line the cupcake moulds with cupcake liners and set aside.
Add the sugar and oil to a glass bowl and beat it until the sugar starts to dissolve and the mixture is combined. Initially it might seem like there is very little oil for the amount of sugar given but it will be just enough. Add the yogurt and beat it until the sugar has dissolved nicely. Then add the milk and rose water and beat it until it is well combined.
Add cardamom powder to the mixture and mix until combined. Sift the plain flour, cornflour, baking powder and baking soda into a clean bowl. Add the sifted flour little by little into the batter and fold it gently. You will get a loose batter. Scoop the batter into the lined cupcake mould making sure you fill the mould a little less than 3/4th of the mould. Bake in the oven for 15-16 minutes or until a skewer inserted in the centre comes out clean. Make sure you do not over bake it as it can become dry and not soft. Check once at 14 minutes to see if it is done. If not, bake for longer until a toothpick or skewer inserted in the center comes out clean because the baking time may vary from oven to oven.
Remove from the oven and allow it to come to room temperature. Serve slightly warm with a cup of tea or top with whipped cream flavoured with a pinch of cardamom powder. 🙂