Apple Cupcakes are easy to go midday snack for your kid. As it is a healthy option to choose Wheat flour over all purpose, variations can also be made by replacing wheat flour and adding ragi flour and wheat flour in 50:50 ratio. Also, Apples can be replaced with grated carrots or the mixture of carrots and apples is also a good choice.

Hello friends! The school has just started and we being moms have a big tension of what to give to our kids . Can’t blame kids because 90% of them are fussy eaters  , at least my kid still makes a big fuss to eat something healthy. But I try to add as much healthy ingredients as possible in his food , whether it is for his breakfast, lunch, dinner or school snack and lately I have stopped buying store bought cookies, cakes etc for him as I started baking them at home and believe me, they turn out really good.

This academic year I have lot in mind but to start with, I have made these apple cupcakes , soft , easy and totally eggless. Of course I would love to thank Smita from Smita’s Amazing classes for teaching me.  I took one day workshop from her and there I am . I feel like I have touched the sky. So if you guys are vegetarian, just go for it, you and your family will definitely love you more for preparing them.

Preparation Time: 15 Minutes

Baking Time : 10-15 Minutes

Yields : 10-12(Depending upon cupcake size)

Ingredients : 

• 1 Cup(110 Grams) Whole wheat flour
• 60-80 Grams unsalted butter ,kept at room temperature
• 1/2 Teaspoon Baking soda
• 1/2 Teaspoon Baking Powder
• 200 Ml Condensed Milk
• 50 Ml milk or apple juice(Approximate)
• 1/2 Teaspoon Vanilla Essence
• 1 Cup Apple, Peeled and grated

Method:

Preheat oven at 356 degree Farenheit(180 degree c) .

In a separate bowl, sieve together whole wheat flour, baking powder and soda .

Beat butter in a bowl.

Add condensed milk and beat again.

Add grated apple and mix.

Now add half the dry ingredients in the butter mixture and mix . Once it is mixed well, add the remaining half and keep mixing.

Add vanilla essence and mix.

Check the consistency of batter . If it is dry, add milk, a tablespoon at a time till the batter is perfect. You can check the consistency of batter by taking it on spatula and try dropping it. If it drops easily, then its perfect otherwise add little more milk and mix.

Fill the cupcake tray with this batter .Bake in preheated oven for 10-15 minutes at 180 degree C ( 356 degree F). Check using toothpick. If the toothpick comes out clean, that means  they are  baked. Remove the tray out.

Keep on cooling rack.

After about 10 minutes, demould them and serve as a teatime cake or as a mid day snack .

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