Ragi Cupcakes / Ragi Chocolate Cupcakes / Finger Millet Chocolate Cupcakes

Can you imagine adding Ragi in baked goodies and how would it taste? See the recipe below:

This recipe is my entry for the event "Shhh!!! Cooking Secretly" challenge started by Priya Suresh. In this, I have joined with Lakshmi Vimala of Cooking Club and the ingredient given by her was Ragi and Jaggery.

I have taken Ragi as the main ingredient and prepared cupcakes using this recipe from Priya's blog. I have just altered the sugar, milk quantity and added vanilla essence. 

A special thanks to her for a wonderful recipe; my kids enjoyed eating this yummy cupcakes without knowing that I have added Ragi in it!

Ingredients:

Ragi flour - ¾ cup
All purpose flour – ¼ cup
Butter - ¼ cup
Sugar - ¾ cup (powdered)
Baking powder - ½ tsp
Baking soda - ½ tsp
Salt - ½ tsp
Cocoa powder -2 tbsp
Vegetable oil - 2 tbsp
Egg - 1
Milk - ½ to ¾ cup
Walnuts - chopped(optional)

Directions:

Preheat oven to 180 deg C. Grease the muffin cups or line with muffin papers.

Beat together butter, oil and sugar in a large bowl using an electric mixer on medium speed until creamy. Add the egg, milk and vanilla essence; beat until light & fluffy.

Add the flours, baking powder, baking soda, salt and cocoa powder, stirring till it blends well. Stir in the chopped walnuts (reserve some for topping).

Fill the mixture into the muffin cups using a spoon, about three quarters full. Sprinkle the top of the muffins with remaining chopped walnuts.

Bake at 180 deg C for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

Remove the pan from the oven and let it cool for 5 to 10 minutes; now transfer the muffins with their paper cups to a wire rack.

Your tasty & calcium rich cupcakes are now ready to eat!