|1 Cup Organic Tattva Whole Wheat Flour
|3/4 Cup Organic Tattva Brown Sugar
|1/2 Tsp Baking Powder
|1/4 Tsp Baking Soda
|2 Tsp Cocoa Powder
|A pinch of Salt
|1/2 Tsp Vanilla Extract
|1/2 Cup Curd
|1/2 Tsp Vinegar
|1/4 Cup Oil
|2 Tbsp Milk
|2-3 drops of Red Food Gel Colour (optional)
|Add the baking soda to the curd, give it a mix and keep it aside for 10 minutes.
|Preheat the oven to 180 degrees C and line a muffin tray with cupcake liners.
|In a bowl, sieve the whole wheat flour, baking powder, cocoa powder, salt. Give them a gentle mix and keep the bowl aside.
|In another bowl, whisk the oil and brown sugar, using an electric mixer, until they are combined well. Add vinegar, vanilla extract, milk and the curd+baking soda mixture. Whisk everything together for another minute.
|Add the dry ingredients to the wet mixture and mix until everything is well incorporated. Add the red food colour and give a final mix. Do not overmix the batter.
|Transfer the batter into the cupcake liners and bake for about 15-20 minutes.
|Let the cupcakes cool down completely and top them with cream cheese frosting.