easy baking – Batter Up With Sujata

Gluten Free Apple Jaggery cake / Vegan Cake

Apple jaggery cake with gluten free flour. An easy to make, healthy, delicious, gluten free and vegan cake. A cake with all the nutritious ingredients. Delicious dairy free, sugar free and butter free cake.

Cake is super soft and moist. Mixed taste of apple and jaggery made the cake divine.

I have used rice flour, soyabean flour and oats powder in the cake. You can use any flour of your choice like whole wheat flour or atta, refined flour or maida, cornmeal, buckwheat flour etc. You can also use brown sugar or normal white sugar instead of jaggery. Any fruit can be used instead of apple.

Sending this post to Facebook group Recipe swap challenge initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Jolly who blog at Jolly homemade recipes.
Do visit her space for many delicious recipes she shared We know each other since I started my blogging journey. Jolly is not only a talented blogger, she is a very good person and friend, always ready to help others. I have bookmarked this jaggery cake recipe just after posted. Never used vanilla essence with jaggery, sounds interesting. And really loved the mixed flavour.
If you want to make it with whole wheat flour then follow this recipe.

Apple is absolutely optional. You can use any fruit instead of apple or simply skip it. But I recommend to add one apple to enhance the taste and flavour. You can use any dry fruits instead of tutti fruity. I have used bundt pan, you can use square or round any cake pan. Even you can make loaf cake with this batter. Choice is yours. Vegan people can use almond milk, soy milk or any other vegan milk. But coconut milk taste better. You can also use dairy milk.

Recipe

Rice flour – 1/2 cup

Soyabean flour – 1/2 cup + 1 tablespoon

Oats – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Jaggery – 3/4 cup tightly packed, grated or powder

Coconut milk – 1/2 cup, slightly warm

Olive oil or any vegetable oil – 1/2 cup

Vinegar or lemon juice – 1 tablespoon

Vanilla essence – 1 teaspoon

Tutti fruity – 1/2 cup

Apple – 1

Cashew nuts – few, optional

Method

1. Grease a cake pan and dust with little soyabean flour or any flour you are using.

2. Preheat the oven at 180°.

3. Grind the oats into fine powder.

4. Peel and grate the apple.

5. Mix 1 tablespoon soyabean flour with tutti fruity and keep aside.

6. In a bowl mix rice flour, soyabean flour, oats powder, baking powder and soda. Mix well with a whisk. You can sieve the dry ingredients but I don’t like to discard the fibres of the flours. So I have just mixed well with a whisk, you can use your food processor.

7. In a large bowl whisk grated or powdered jaggery, slightly warm milk and vinegar. Whisk well till jaggery completely melted. See notes for more options for milk.

8. Add vanilla essence and grated apple. Mix well.

9. Now add the dry ingredients gradually.

10. Mix till everything blend well. Make a lump free smooth batter.

11. Fold in flour mixed tutti fruity.
Pour the batter into greased or lined and flour dusted cake pan.

12. Tap the pan gently on your kitchen counter to remove the air bubbles.

13. Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.
Every oven takes different time so insert a toothpick in the middle of the cake to check.

14. Let the cake cool down before slicing. Enjoy slightly warm or cool cake, taste yummy in both ways.
Happy baking 😊

Notes
1. Whole wheat flour, refined flour or any flour can be used instead of these gluten free flour.
2. You can use cinnamon powder, cardamom powder or any other flavour instead of vanilla.
3. If you don’t have Bundt pan then you can use square, round, loaf or any cake pan. Even you can make cup cakes with this batter.

4. Dairy milk, almond milk, soy milk or any other dairy free milk can be used instead of coconut milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Gluten Free Oats Cornmeal Lemon Crinkle Cookies

Gluten free eggless oats cornmeal lemon crinkle cookies.
Delicious lemon flavoured crispy outside and fudgy inside cookies made with cornmeal or makke ka atta, oats and lemon.

I have made it with gluten free flour but you can use whole wheat flour or refined flour or any flour of your choice. I didn’t want to use colour so used cornmeal. Cornmeal will give a beautiful light yellow colour to your cookies. But if you are using whole wheat flour or refined flour then you have to use little yellow food colour or you can keep your cookies simply white. Taste will be equally delicious.
I always try to bake with gluten free flour because some of my readers are suffering with gluten intolerance. But everyone can enjoy it. These cookies are hot favourite among my family and friends.
You may like some more gluten free cookies on this blog.

1. Oats almond cranberry cornmeal cookies

2. Fennel oats millet cookies

3. Pearl millet cashew almond honey cookies

4. Rose flavoured shortbread cookies

5. Pearl millet sesame oats cookies

And one more crinkle cookies.

Finger millet or ragi chocolate crinkle cookies

Monday again and this week 208 #Foodiemonday bloghop theme is #Meethebandhan suggested by Archana Gunjikar Potdar who blog at The Mad Scientists Kitchen. Archana have a vast collection of healthy and delicious recipes. I have already bookmarked her honey cake. Do visit her space for amazing recipes from different cuisine. I am sure you will love her recipes.

You can use butter or ghee/clarified butter, whatever you want. I have tried both. If you like the flavour of ghee or clarified butter, then make it with ghee. I love the taste of ghee cookies. Cornmeal will give a beautiful light yellow colour to your cookies.

Recipe

Oats powder – 1 cup

Cornmeal or makke ka atta – 1/3 cup + 1 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/4 teaspoon

Powdered sugar – 1/2 cup

Butter or ghee/clarified butter – 1/4 cup

Curd – 3 tablespoon

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Powdered sugar for coating

Method

1. Preheat the oven at 180°.

2. Grease or line a baking sheet with parchment paper.

3. In a bowl sift oats powder, cornmeal or makke ka atta, baking powder and baking soda.

4. In a large bowl cream ghee or butter, and powdered sugar. Whisk well.

5. Add lemon juice, lemon zest and curd. Mix well.

6. Now add the dry ingredients. Mix and make a smooth dough. Dough will be sticky. Keep the dough in refrigerator for 30 minutes.

7. Spread powdered sugar on a plate.

8. Take out the dough and make small balls.

9. Roll the balls in the powdered sugar. Press gently. Powdered sugar should be coated well all over the cookies.

10. Bake in preheated oven at 180° for 10 – 12 minutes. For fudgy inside cookies don’t over bake.
If you want crisp cookies bake for 1 – 2 minutes more.

11. Let the cookies cool down completely before serving.
Enjoy the divine taste. You can store the cookies in a airtight container.

Notes
1. Whole wheat or refined flour or any flour can be used instead of cornmeal and oats.
2. Don’t skip to refrigerat the dough.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Gluten Free Paan Or Betel Leaf Cake

Gluten free paan or betel leaf cake with rose flavoured glaze.
A delicious eggless cake flavoured with mitha paan.
Cake is full of flavour and taste of mitha paan ingredients like paan or betel leaf, gulkand or rose preserve/jam, tutti fruity, fennel seeds, cardamom powder and rose essence or rose water.

If you are my regular reader then you may know that I love to use different gluten free flours in my bakes. I have already used soyabean flour and cornmeal in my bakes. This time I have also used buckwheat flour or kuttu atta.
Despite its name, buckwheat is not related to wheat and is thus gluten-free.
It’s used in buckwheat tea or processed into groats, flour, and noodles. The groats, used in much the same way as rice, are the main ingredient in many traditional European and Asian dishes.
Buckwheat has become popular as a health food due to its high mineral and antioxidant content. Its benefits may include improved blood sugar control.
To read more about buckwheat flour and it’s health benefits click here.

Earlier shared a Paan flavoured sandesh on this blog.

Paan or betel leaf is a mouth freshener of India.
According to traditional Ayurvedic medicine, chewing betel leaf is a remedy against bad breath. And can be used as mouth freshener.
Paan from Sanskrit parṇa meaning “leaf” is a preparation combining betel leaf with areca nut widely consumed throughout Southeast Asia, East Asia (mainly Taiwan), and the Indian subcontinent. It is chewed for its stimulant and psychoactive effects.
Chewing the mixture of areca nut and betel leaf is a tradition, custom or ritual which dates back thousands of years from India to the Pacific.
In a 16th-century cookbook, Nimmatnama-i Nasiruddin-Shahi, describes Ghiyas-ud-din Khalji, the Sultan of Mandu (r. 1469–1500), watches as tender betel leaves of the finest quality are spread out and rosewater is sprinkled on them, while saffron is also added. An elaborate betel chew or paan would contain fragrant spices and rose preserves with chopped areca nuts.
It is a tradition in South India and nearby regions to give two Betel leaves, areca nut (pieces or whole) and Coconut to the guests at any auspicious occasion. Even on a regular day, it is the tradition to give a married woman, who visits the house, two Betel leaves, areca nut and coconut or some fruits along with a string of threaded flowers. This is referred to as tambolam.
Betel leaf used to make paan is produced in different parts of India. Some states that produce betel leaf for paan include West Bengal, Bihar, Assam, Andhra Pradesh, Uttar Pradesh. In West Bengal, two types of betel leaves are produced. These are “Bangla Pata (Country Leaf) and Mitha Pata (Sweet Leaf).
Source – Wikipedia

206 #Foodiemonday bloghop theme is gluten free treat suggested by me.
Some of my readers are suffering from gluten allergy. So I have suggested my blogger friends to share some recipes with gluten free flour. This way people can get different types of gluten free recipes.

In this paan flavoured cake I have used three types of gluten free flour. Soyabean flour, cornmeal and buckwheat flour or kuttu atta but you can use any flour of your choice. Khoya mawa or dried milk made the cake more delicious and rich. Rose flavoured sugar glaze is completely optional. Cake will be also delicious without glazing.

Recipe

Soyabean flour – 1/2 cup

Cornmeal – 1/2 cup + 1 tablespoon

Kuttu atta or buckwheat flour – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Cardamom powder – 1 teaspoon

Paan or betel leaf – 2

Powdered sugar – 3/4 cup

Tutti fruity – 1/2 cup + to sprinkle

Fennel seeds – 2 teaspoon

Oil or butter – 1/2 cup

Milk – 3/4 cup + 1/4 cup

Vinegar or lemon juice – 1 tablespoon

Sugar coated fennel seeds – 2 tablespoon

Gulkand – 2 tablespoon

Khoya/mawa or dried milk – 1/2 cup

Green food colour – 1-2 drops, optional

For glaze

Powdered sugar – 3 tablespoon

Rose essence – 1/2 teaspoon

Water – 1/2 tablespoon

Green food colour – 1 – 2 drops

Method

1. Preheat the oven at 170°.

2. Grease a cake tin or line with parchment paper.

3. Mix vinegar in 3/4 cup milk and keep aside. Milk should be in room temperature.

4. Grind paan or betel leaf, fennel seeds, gulkand and khoya/mawa or dried milk with 1/4 cup milk. Make a smooth paste.

5. In a bowl sieve all the flour, baking powder, soda and cardamom powder.

6. In a large bowl whisk powdered sugar, oil or butter and vinegar mixed milk. Whisk well till sugar dissolved.

7. Now add ground paste and whisk again.

8. Add the dry ingredients and mix well to make a lump free smooth batter.

9. Add green food colour if using. Mix well.

10. Fold in tutti fruity and sugar coated fennel seeds.

11. Pour the batter in greased or lined cake tin. Tap gently on your kitchen counter to remove the air bubbles.

12. Sprinkle tutti fruity and bake at 170° for 25 – 30 minutes. Or until the toothpick comes out clean. Insert a toothpick in the middle of the cake to check.

13. Let the cake cool down completely.

14. For glaze in a mixing bowl whisk powdered sugar, rose essence, water and green food colour. Whisk well till sugar dissolves. Your glaze is ready.
Spread the glaze all over the cake.

15. Decorate with tutti fruity and sprinkle.
Slice and enjoy.
Happy baking!

Notes

1. You can make this cake with whole wheat flour/atta or refined flour/maida instead of these gluten free flour. Or use any flour of your choice.

2. If you have gluten allergy, use gluten free food colour or skip colour.

3. 1/4 to 1/2 teaspoon rose essence can be added in the batter if you like the flavour.

4. Glaze is completely optional. You can also serve it without glaze.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Whole Wheat Flour Jam Filled Cookies

Whole wheat flour jam filled eggless cookies.
Buttery and melt in mouth cookies made with whole wheat flour or atta.
Jam filled cookies are all time kids favourite cookies. I still love these buttery jam cookies. Next time I will try to make these jam cookies with gluten free flour. Till then enjoy these utterly butterly delicious jam filled cookies. You can use any jam or fruit preserve of your choice.

Sending this post to Facebook group Recipe swap challenge
initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Priya Satheesh who blog at
Priyas menu. Check out her space for delicious and authentic recipes. I have selected this recipe from her space.

I have made it with whole wheat flour or atta but if you want you can use refined flour or maida or half whole wheat flour and half refined flour. I have used mixed fruit jam here. You can use any jam of your choice or whatever you have.

Recipe

Whole wheat flour or atta – 1 cup

Butter – 1/2 cup

Powdered sugar – 1/4 cup

Vanilla essence – 1/2 teaspoon

Baking Powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jam – 3 teaspoon

Method

1. Preheat the oven at 180°.

2. Grease or line a baking tray with parchment pepper.

3. In a bowl sieve whole wheat flour, baking powder and soda. You can use half cup Whole wheat flour or atta and 1/2 cup refined flour or maida.

4. In a large bowl cream butter and powdered sugar.

5. Add vanilla essence and dry ingredients.

6. Make a smooth dough. If the dough is too soft then keep it in refrigerator for 15 – 30 minutes.

7. Make small balls. I have made 12 balls.

8. Arrange the balls on greased or lined baking tray 1 inch apart.

9. Make holes in the middle of every cookies with your finger.

10. Fill 1/4 teaspoon jam in the holes.

11. Bake in preheated oven for 18 – 20 minutes or until the edges becomes golden brown.

12. Let the cookies cool down completely before serving.

Notes
1. Refined flour or maida can be used instead of whole wheat flour or atta. Or use half whole wheat flour and half refined flour.
2. Any flavoured jam can be used.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

Gluten Free Beetroot Buns

Gluten free eggless beetroot buns.
Soft, healthy and delicious buns. Kids will enjoy the taste and colour. Perfect for tiffin or breakfast. Or just spread cheese spread, sprinkle little herbs of your choice and enjoy as a snack.
For breakfast make half and toast with butter on a skillet or pan. Make sandwich with finely pizza sauce or spread, chopped onions, Bell pepper, capsicum, grated carrot and cheese. And enjoy the happy face of your kiddos. Add vegetables of your choice. Or simply sprinkle grated cheese, oregano or any herb and chill flakes and enjoy.

We are celebrating 200 #Foodiemonday bloghop. And still missing our old members Jolly, Krithika, Waagmi and Alka.
All are old members of this group now left for different reasons. All these members and Pushpita helps me a lot on those days when I started my blog. On this #200 bloghop post I would like thanks all of you friends.

This week we are following Robin Round method. We members are cooking from each other blog alphabetically. I have adopted this recipe from the blog of Swaty Malik. Visit her blog Foodtrails for many innovative and authentic recipes.

You may like some more beetroot recipes on this blog.
1. Beetroot dip

2. Beetroot green with green peas and corn

3. Dairy free beetroot smoothie with fruits

4. Beetroot dal or lentil curry

5. Beetroot shot

6. Dairy free sugar free beetroot smoothie

7. Beetroot rice or pulao and raita

6. Black rice oats and beetroot pancake

7. Beetroot appe

8. Beetroot cutlets

9. Vegan fruit and veggie smoothie

I have made it gluten free but you can make it with whole wheat flour or refined flour or maida if you want. You can add any herbs of your choice. Add more garlic powder or minced garlic if you like the garlicky flavour.

Recipe

Soyabean flour – 1/2 cup

Rice flour – 1/4 cup

Tapioca flour – 1/4 cup

Milk powder – 2 tablespoon

Yeast – 1 & 1/2 teaspoon

Milk or water – 1/4 cup

Sugar – 1 teaspoon

Salt – 1/2 teaspoon

Beetroot – 1, boiled

Oil – 2 tablespoon

Oregano – 2 teaspoon

Dried rosemary – 1/2 teaspoon

Garlic powder – 1/2 teaspoon, optional

Beetroot – 1, boiled

Sesame seeds to sprinkle

Method

1. Grease a baking pan dust with little flour.

2. Preheat the oven at 200°.

3. Mix sugar and yeast in 1/4 cup warm milk or water. Milk or water should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes.

4. Peel chop and blend the beetroot into smooth puree.

5. Mix together Soyabean flour, rice flour, Tapioca flour, milk powder, salt, oregano, rosemary and garlic powder. You can add more garlic if like the taste and flavour.

6. Add sugar and yeast mixed milk, oil and beetroot puree in the flour.

7. Mix and knead the dough. Add little milk or water if require.

8. Once the dough gets together, cover and keep aside for 5 minutes.

9. After 5 minutes transfer the dough to your work surface and knead to make smooth.

10. Transfer the dough in a well-greased bowl or container and cover with a cling film, and keep aside for 1 hour. Proofing depends on weather. If the weather is cold then it may take 30 – 40 minutes more to proof.

11. Once proofed or dough doubles in size, transfer to work surface, punch down the dough. And knead for 2 minutes.

12. Divide the dough into 4-5 equal parts. Make smooth slider ball and arrange on greased and flour dusted baking pan.

13. Sprinkle sesame seeds. Keep aside for 20 minutes for second proofing.

14. Once the dough balls rise and proofed bake in the preheated oven at 200° for 15 minutes.

15. Once done, take out the buns from oven and cool on wire rack.

16. Serve with, butter or any sauce or make burgers with these healthy, delicious and gluten free buns. Or make half and toast on a pan. Spread some pizza spread on one half. Sprinkle grated cheese, finely chopped onions, Bell pepper, capsicum, tomato and chilli flakes etc. Cover with other half of the bun. Serve in breakfast or pack for tiffin.
These buns will stay fresh for 4 – 5 days and can be refrigerate for few weeks.

Notes

1. You can use refined flour or whole wheat flour or any flour of your choice instead of these gluten free flour.
2. Any herbs can be used.
3. Vegan people can use water or almond, coconut, soya or any dairy free milk.

4. Any seeds can be used to sprinkle instead of sesame seeds.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

Jam Cake / Whole Wheat Flour Cake

Egg less whole wheat flour jam cake. Soft, delicious and easy to make cake.
No need to add sugar. Mixed fruit jam gives a lovely colour and perfectly sweet taste. I didn’t used refined flour or maida. Cake is made of only whole wheat flour or atta. But you can use any flour of your choice. Even you can use any flavoured jam instead of mixed fruit jam.

Sharing this recipe from my archive. Made this cake first time 4 years ago. Got the recipe in food group Chef At Large from Nisha Ambar. Nisha is an excellent baker. Loved her all the bakes but this cake attract me a lot. Tried and loved the taste. Now sharing this simple yet delicious recipe here. Thanks Nisha for this wonderful recipe.

This week our 195 #Foodiemonday bloghop theme is Third Letter Magic suggested by Amrita Iyer who blog at The Food Samaritan. Do visit her space for mouthwatering recipes.

In this theme we have to share a recipe with the third letter of our name. I was thinking about the letter J and remember this delicious jam cake. Earlier I have made it with choco chips but this time used walnuts. You can use tutti fruity, choco chips or any dry fruits of your choice. This time I didn’t use any other flour for this cake like my other cakes, followed exact Nisha’s recipe. If you want you can also make it with any gluten free flour or refined flour or maida or mixed flour.

Recipe

Whole wheat flour or atta – 1 cup

Mixed fruit jam – 1/3 cup

Curd – 1/2 cup

Olive oil – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Vanilla essence – 1 teaspoon

Walnut – 1/4 cup + to sprinkle, chopped

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease a baking pan with oil and dust with flour or line with parchment pepper.

3. Sieve whole wheat flour or atta, baking powder and soda.

4.In a large bowl mix oil, jam and curd. Whisk to blend everything well. Add vanilla essence and whisk again.

5. Add all the dry ingredients and mix well.

6. Fold in the walnuts.

7. Pour the batter in the greased and flour dusted cake pan. Tap the pan on your kitchen counter 3 – 4 times to remove air bubbles.

8. Level the top with a spoon and sprinkle walnuts over it.

9. Bake in the preheated oven at 180° for 30 – 35 minutes or until the toothpick comes out clean. Insert a toothpick in the middle of the cake to check.

10. Let the cake cool down completely. Slice and serve.
Happy baking 😊

Notes
1. Refined flour or maida or any four can be used instead of whole wheat flour or atta.
2. You can use choco chips, tutti fruity or any dry fruits of your choice instead of walnut.
3. Any flavourless vegetable oil can be used instead of olive oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

Blackberry Preserve Stuffed Gluten Free Cherry Cupcake

Blackberry preserve stuffed gluten free eggless cherry cupcake with buckwheat flour, cornmeal, soyabean flour and almond.
Soft moist and superbly delicious cupcakes. If you want you can also make single cake with this recipe.

I love to try different flour in my bakes. Soyabean flour is a super hit. Soya flour makes the cake super soft. This time used buckwheat flour or kuttu ka atta. Usually used in fasting foods.

The antioxidant and fiber content of this food lends itself to a number of significant health benefits. Here is an overview of the top 6 nutritional benefits of this pseudocereal.
1. Improved Heart Health.
2. Reduced Blood Sugar.
3. Gluten Free and Non-Allergenic.
4. Rich in Dietary Fiber.
5. Protects Against Cancer.
6. Source of Vegetarian Protein.
To read more about buckwheat flour click here.

Recently saw a post of a very talented chef Surjendra Krishna Chakrabarti. Surjendra served Bacon Muffins with Blueberry Sauce. I loved the idea but I stuffed the cupcakes with blackberry preserve. I have some blackberry preserve in my pantry so used it. Thanks chef for the idea. And thanks to Bhuira Jam for sending me this delicious blackberry preserve. Already used it in my Dundee cake.

This blackberry preserve stuffed gluten free cupcakes are a super hit among my family and friends.
You may like some more stuffed bake on this blog.

Eggless rasgulla cupcakes

Eggless orange muffins with chocolate inside

Our this week’s 190 #Foodiemonday bloghop theme is Mini cake suggested by Preethi Prasad who blog at Preethi cuisine.
Do visit her space for delicious recipes she shared.

I have used three gluten free flours and almond in these cupcakes. Cornmeal, buckwheat flour and Soyabean flour. If you don’t have any of these flour then you can substitute them with any other flour like oatmeal, almond flour or any other gluten free flour. Or you can also use whole wheat flour or refined flour. But try to use little Soyabean flour in your cake. Soyabean flour will make your cake super soft and moist.

Recipe

Buckwheat flour – 1/2 cup

Cornmeal – 1/2 cup + 1 tablespoon

Soyabean flour – 1/2 cup

Almond – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Oil – 1/3 cup

Vinegar – 1 tablespoon

Milk – 3/4 cup

Cherry – 1/2 cup, pitted and quartered

Cherry juice or syrup – 1/4 cup

Vanilla essence – 1 teaspoon

Glazed or candied Cherry for topping – 6

Method

1. Preheat the oven at 180°.

2. Grease the cupcake moulds or line with cupcake liner.

3. Mix 1 tablespoon cornmeal in the quartered cherries.

4. Grind the almonds into fine powder.

5. Mix Vinegar with room temperature or slightly warm milk and keep aside.

6. Sift the buckwheat flour first.

7. Then sift again with Soyabean flour, cornmeal, baking powder and soda.

8. In a large bowl whisk oil, powdered sugar and cherry juice or syrup. I have used canned cherry so used the syrup but if you are using fresh cherry use cherry juice.

9. Add vanilla essence and whisk well.

10. Now add all the dry ingredients gradually. First add half of the flours, and mix then add remaining half, ground almonds and mix well. Don’t overdo. Just make a lump free smooth batter.

11. Fold in the cherry pieces.

12. Pour the batter into the cupcake moulds.Fill 1/4 of the moulds.

13. Place 1 teaspoon blackberry preserve in the middle. If you don’t have blackberry preserve then you can use any fruit jam of your choice.

14. Pour the batter again over blackberry preserve. Fill the moulds 3/4.

15. Tap the moulds gently on your kitchen counter.

16. Place half candied or glazed cherry in the middle of every cupcakes.

17. Bake in the preheated oven at 180° on middle rack for 15 – 20 minutes.

18. Check with a toothpick. Insert a toothpick in the middle of a cupcake. Toothpick should comes out clean. If not bake for few minutes more.

19. Let the cupcakes cool down before serving.
Enjoy the soft, moist, delicious and blackberry preserve or jam filled cupcakes.
Happy baking 😊

Notes

1. Any flour can be used instead of these gluten free flour.

2. You can use any fruit jam instead of blackberry preserve.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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