My idea behind this cup cake is our very own, traditional Jackfruit Kottige or Idli, that we have been making for ages. When I wanted to try cup cake, somehow, I was not convinced to use All-purpose flour due to my motto of healthy baking . Also, I was not ready to use an egg with jack.
Now, the biggest challenge was how to make it? That is when I thought of incorporating our traditional ingredients, which pairs very well with Jackfruit.
So, I took Rice flour , instead of fresh coconut opted for a homemade coconut flour. It would have helped to give an airy texture to cake. Now comes the egg replacer, without any doubt went with flax gel. Worked out really well.
Now comes the tasting session, whoever loves the Jackfruit and its preparation? They all loved it. Whoever does not love jack fruit or its flavour, they said…No 😉
My verdict: Cake was soft, airy ,not at all dense. Tasted more of Jackfruit. After all it is Jackfruit cake 😀
Now, we would move towards the procedure 😀
Rice flour – 1 cup
Coconut flour – 1 cup
Baking powder – ¾ tsp
Baking soda – ¾ tsp
Salt – ¼ tsp
Flax gel – Replacement for 1 egg
Buttermilk – ¾ cup
Jaggery powder – 2/3 cup ( you can add brown sugar or normal sugar as well)
Ghee / clarified butter – 1/3 cup
Jack fruit chunks – ½ cup (heaped)
-Pre heat oven at 180 °C , grease the muffin pan. If you want to keep jack fruit piece at the bottom, you can keep one piece on each mould and keep it ready.
-Make flax gel: The basic ratio is 2 ½ tsp of flax seed powder and three tablespoons of hot water and then you simply whisk in the mixture until it becomes gelatinous to replace one egg.
-Make Jack fruit pieces by using chopper or mixer jar (by opting Pulse option)
-Take one bowl, add both the flours, baking powder, baking soda, salt and mix nicely or sieve couple of times. It is our dry mixture.
-Take one more bowl, make a wet mix. Take flax gel, ghee, buttermilk, and beat nicely.
-Now add jaggery or sugar and beat until frothy. Now add Jack fruit and mix.
-Pour wet mixture into dry mixture and fold in and make a uniform mixture. Do not over mix.
-Pour the ready batter to muffin mould and bake in a Pre-heated oven for 20 minutes. Check the doneness and take out.
-Cool and enjoy gluten free Jack fruit cupcake.
NOTE: – if you want to use all-purpose flour, please go ahead, and use 1 ½ cup and follow the same recipe.