Eggless lemon Cupcake with Whole wheat flour

     This recipe Lemon cupcake is made using whole wheat flour. It has both sweet and tangy flavor and I have done Vanilla frosting.I have used both oil and butter,instead you can use oil alone.

Prep Time:15 mins  Cook Time:20-25 mins

Ingredients:

Whole wheat flour - 1 cup

Lemon juice - 3 tbsp

Yogurt - 1/4cup

Milk - 1/4 cup + 2tbsp extra

Vanilla Essence - 1 tsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Oil +Butter- 1/3 cup (Or Oil alone)

Granulated sugar - 3/4 cup

Salt - a pinch

Lemon Zest - 1 tbsp

Method:

Preheat oven at 180 degree Celsius. 

Sift wheat flour,baking soda and baking powder all together and keep it aside.

Prepare lemon zest,by grating the outer layer of the lemon.

Melt butter and cool it.

Now add sugar, oil with butter in a bowl and mix it.Add yogurt, milk, lemon juice,Vanilla essence,salt and mix it well.

Now add this wet mix to the flour slowly and blend it well.If required,To make it to the flowing consistency you can add extra milk. Add in lemon zest and give a quick stir.

Grease the cupcake tin with liners.I used silver foil cups with cupcake liners.

Fill half of the liners with the batter.

Bake at 180 C for 15 minutes. Check after 15 minutes by inserting a toothpick at the center of the cake.First pic below is taken after 10 mins of baking,second one after 15 mins of baking.

 If it comes out clean, then your cake is done or else continue baking for 5 more minutes.Allow it to cool and remove from the cups.

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Once it has completely cooled down enjoy the cake as such or decorate with any toppings and enjoy the cake....

                 

Frosting:

White Vanilla frosting Cream

Strawberry

Pista Crushed - 1 tbsp(Optional)

Method:

Fill the Cream in the cover with the tip cut.

Decorate with your own ideas,sprinkle some crushed pistas and add strawberry.....

Eggless lemon cupcake with Vanilla frosting is ready to serve.....