Name: Sorghum and Wheat Flour Persimmon Cupcakes recipe by Anshu Pande at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 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

Ingredients Serving: 6

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

Instructions

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.
In an another bowl add vegetable oil and sugar.
Whisk the sugar and oil till sugar is dissolved. Slowly whisk in eggs and make the mixture creamier.
Add the persimmon pulp and combine. Also add milk , vanilla extract and whisk well.
In another bowl add Wheat Flour and Conscious Food Sorghum Flour and combine them.
Add pumpkin pie spice and Baking soda to the flour and combine.
Sieve the dry ingredients to the wet ingredients and combine till everything is moistened. Do not over mix.
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.
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.
If you like you can even frost them with Cream Cheese Frosting.

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