Watermelons are back in season and these whole wheat fresh watermelon cupcakes are something to die for. Watermelons adds to the colour, freshness and sweetness of the cupcakes. This a very healthy recipe. I have used whole wheat flour instead of refined flour, fresh watermelon which adds to most of the sweetness in the cupcakes, no eggs and no oil. You can add oil if you wish to but i have not used oil in this recipe. Also you can replace sugar with brown sugar or jaggery.
Additionally you can top it up with some choco-chips or your choice of frosting.I have used whipped cream in this but you can use cream-cheese frosting, buttercream frosting etc.
Print Recipe
Whole Wheat Watermelon Cupcakes (Eggless)
Instructions
In a pan, add watermelons pieces (seeds discarded) and cook it on a medium flame. Keep stirring
After 10-12 minutes, the water will start evaporating and form a thick pulp. Switch off the flame and let it cool down.
In a grinder, add the fruit pulp and grind it into a smooth paste.
In a bowl, sieve flour, baking soda, baking powder and salt.
In another bowl, add fruit pulp, buttermilk (milk+vinegar), sugar and oil if using. Whisk together nicely.
Slowly add flour mixture into the wet mixture in 2-3 portions. Fold the mixture together. Add little water/milk/buttermilk if the mixture is too thick. The batter should nit be very thin or watery.
Line your cupcakes tray or moulds and apply oil on the walls of the mould to avoid sticking. Pour the batter into moulds. Do not fill the moulds to the top.
Bake it in a pre-heated oven for 35-40 minutes at 180°C.
Let it cool down and serve it with or without frosting.
Directions to prepare the recipe
- In a pan, add watermelons pieces (seeds discarded) and cook it on a medium flame. Keep stirring.
- After 10-12 minutes, the water will start evaporating and form a thick pulp. Switch off the flame and let it cool down.
- In a grinder, add the fruit pulp and grind it into a smooth paste.
- In a bowl, sieve flour, baking soda, baking powder and salt.
- In another bowl, add fruit pulp, buttermilk (milk+vinegar), sugar and oil if using. Whisk together nicely.
- Slowly add flour mixture into the wet mixture in 2-3 portions. Fold the mixture together. Add little water/milk/buttermilk if the mixture is too thick. The batter should nit be very thin or watery.
- Line your cupcakes tray or moulds and apply oil on the walls of the mould to avoid sticking. Pour the batter into moulds. Do not fill the moulds to the top.
- Bake it in a pre-heated oven for 35-40 minutes at 180°C.
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Let it cool down and serve it with or without frosting.
