Tooti frooti Cupcakes

So, as I mentioned in the earlier post, we decided to bake these eggless tooti frooti cupcakes to go with the cookies as part of the return gift. I already have an extremely flavourful and moist tootifrooti cake in the blog and it’s quite liked by some of my relatives. How, unfortunately, my Neha doesn’t like anything with tootifrooti in it. So, the best part to use it is while we want to distribute it to someone. Don’t you think

these cute well puffed cupcakes look damn cute? And it tastes wonderful too 🙂

Feel free to use any fruit essence like pineapple or orange. The butter can be totally skipped and you can use same amount of oil. You can use any flavourless oil like canola oil or sunflower oil. But I would suggest not go skip the butter, as it lends an extremely nice flavour to the cupcakes. The below recipe gives 12-13 standard size cupcakes. Also as mentioned in the recipe, sprinkle some uncooked rice grains in each cavity of your cupcake mould before placing the paper liner. This is an absolutely wonderful tip to avoid your liner from becoming oily. Try it and see for yourself.

Also remember to dust the tootifrooti with some dry flour or else it will sink to the bottom of the cupcake. Always remember to use all ingredients at om temperature. Use fresh pack of baking powder and baking soda. If it’s old and about to expire, discard it and buy a fresh pack. I have used a 240 ml cup.

Ingredients:

• All purpose flour 175 gm
• Salt a pinch
• Sugar 125 gm
• Baking powder 1/2 tsp
• Baking soda 1/4 tsp
• Tooti frooti 4-5 tbsp
• Pineapple/orange extract 1/2 tsp
• Milk 120 ml
• Vinegar 1 tsp
• Oil 60 ml
• Melted butter 30 ml

Method:

• Preheat the oven at around 150-160 degree Celsius for atleast 10 minutes.
• Add a spoon of dry rice grains into each cavity of the cupcake mould. This prevents the liner from getting oily. (A tried and tested foolproof method)
• Line a cupcake mould with cupcake liners or grease each cavity with butter.
• Sieve the flour, salt and rising agents for 2-3 times.
• Transfer the flour mixture into a big mixing bowl.
• Mix the milk and vinegar and allow it to stand for 2-3 minutes.
• Coat the tooti frooti with a spoon of dry flour to prevent it from settling at the bottom of the cupcake.

• Powder the sugar and add it to the milk mixture. Now add milk, oil, melted butter and extract.
• Whisk it well till you get a homogeneous mixture.
• Now pour the liquid ingredients slowly into the dry flour mixture and fold it gently.

• Add the tootifrooti pieces too. If their batter looks very thick, add a spoon of milk.

• Pour the batter carefully into each liner till 2/3 rd of its capacity.

• Bake the cupcakes for 25-26 minutes or till the top looks golden or a toothpick inserted into the centre of the cupcake comes out clean.
• Remove the mould from the oven and allow it to cool for atleast 3-4 minutes.

• Transfer the cupcakes onto a wire rack and cool completely.

• Enjoy these yummy cupcakes.

Notes:

• You may replace pineapple extract with orange extract.
• Tootifrooti can be replaced with small pieces of dehydrated fruits.