Here is my first post from the sugar cane juice series. If you missed out on yesterday’s post and couldn’t understand what I am writing about, then you need to check yesterday’s post for details and why there is a sugar cane juice series in my blog. When I was asked to make some dishes with sugar cane juice, I couldn’t stay away from baking. So though I listed out traditional south Indian recipes, I also included cupcakes in it. And I feel that I did the good thing. These cupcakes with mild flavour of sugar cane juice were absolutely soft, fluffy and delicious. You can never stop at one.
Usually I have some base recipes and do some variations to those to obtain a particular recipe. So there are jam based, juice based, syrup based recipes. You just need to swap the main ingredients to get that particular flavour. I just added sugar cane juice in my usual juice based cake recipe and the result was great. This recipe makes nearly 18 cupcakes. I have added candied fruits but you can add almonds, pistachios, choco chips or citrus zest and candied citrus fruits for variations. I added tutti fruitti as I wanted the sugar cane juice to dominate the flavours. The other ingredients might suppress that flavour.
Makes 18 Cupcakes
Condensed Milk-200 ml / 1 cup
Sugar Cane Juice-3/4 cup
Flour/ Maida-1 1/4 cups
Baking Powder-3/4 tsp
Baking Soda-1/4 tsp
Tutti Frutti-1/4 cup
Preheat oven to 175°C.
Place paper liners in the muffin tray.
In a bowl cream butter until pale.
Add the milkmaid and whisk until well combined.
Mix together flour, baking soda and baking powder in another bowl.
Add sugar cane juice and vinegar to the butter mixture and mix well.
Add a teaspoon of flour to the tutti frutti and mix well. This is to prevent the fruits from sinking to the bottom of the liner.
Now add the flour to the butter sugar cane juice mix and fold it with a spatula.
Add the flour coated tutti frutti and mix.
Fill each liner to 2/3rd and bake for 20-25 minutes or until a tooth pick inserted comes out clean.
Serve them with a cup of coffee..