Sorghum and Wheat Flour Persimmon Cupcakes | How to make Sorghum and Wheat Flour Persimmon Cupcakes

By Anshu Pande  |  30th Dec 2016  |  
5 from 1 review Rate It!
  • Sorghum and Wheat Flour Persimmon Cupcakes, How to make Sorghum and Wheat Flour Persimmon Cupcakes
Sorghum and Wheat Flour Persimmon Cupcakesby Anshu Pande
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    6

    People

3

1

About Sorghum and Wheat Flour Persimmon Cupcakes Recipe

Healthy and delicious Cupcakes made with Sorghum and Whole Wheat Flour with Persimmon Pulp

Sorghum and Wheat Flour Persimmon Cupcakes is one dish which makes its accompaniments tastier. With the right mix of flavours, Sorghum and Wheat Flour Persimmon Cupcakes has always been everyone's favourite. This recipe by Anshu Pande is the perfect one to try at home for your family. The Sorghum and Wheat Flour Persimmon Cupcakes recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Sorghum and Wheat Flour Persimmon Cupcakes is 10 minutes and the time taken for cooking is 25 minutes. This is recipe of Sorghum and Wheat Flour Persimmon Cupcakes is perfect to serve 6 people. Sorghum and Wheat Flour Persimmon Cupcakes is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Sorghum and Wheat Flour Persimmon Cupcakes. So do try it next time and share your experience of cooking Sorghum and Wheat Flour Persimmon Cupcakes by commenting on this page below!

Sorghum and Wheat Flour Persimmon Cupcakes

Ingredients to make Sorghum and Wheat Flour Persimmon Cupcakes

  • 120g vegetable oil
  • 1 cup Castor sugar
  • 2 eggs
  • ¾ cup persimmon pulp (2-3 persimmons skinned and blended)
  • ½ cup milk
  • 1 cup wheat flour
  • 1/2 cup Sorghum or jowar Flour
  • 1 tsp baking soda
  • 1 tsp pumpkin Pie Spice

How to make Sorghum and Wheat Flour Persimmon Cupcakes

  1. You need to peel the skin of Persimmons and spoon out its pulp. If you are using the Hachiya variety make sure its squishy ripe. Remove seeds if any. With the help of a potato masher mash the pulp and set aside.
  2. In an another bowl add vegetable oil and sugar.
  3. Whisk the sugar and oil till sugar is dissolved. Slowly whisk in eggs and make the mixture creamier.
  4. Add the persimmon pulp and combine. Also add milk , vanilla extract and whisk well.
  5. In another bowl add Wheat Flour and Conscious Food Sorghum Flour and combine them.
  6. Add pumpkin pie spice and Baking soda to the flour and combine.
  7. Sieve the dry ingredients to the wet ingredients and combine till everything is moistened. Do not over mix.
  8. Preheat your oven to 180 degree C (Learn more about Oven temperatures and Conversions) and if you are using muffin liners, line your muffin tray with the liners.
  9. Pour the batter in the cups and fill only 3/4 of the cup. Bake in the preheated oven for 20-25 minutes until the top is golden in colour and the tooth pick inserted comes out clean. Let them cool down completely before indulging.
  10. If you like you can even frost them with Cream Cheese Frosting.

Reviews for Sorghum and Wheat Flour Persimmon Cupcakes (1)

Shilpa lad2 years ago

Wow healthy cupcakes for me :D
Reply