Another recipe in sugarcane sreies, a unique one. Try this fusion recipe for this Pongal.
This sugarcane cup cakes are soft,fluffy,and yummy,with the mild taste and flavour of sugarcane
Condensed Milk - 1 cup
Butter -1/2 cup
Sugar Cane Juice -3/4 cup
Vinegar -1 tsp
Ginger juice or extract - 1 tbsp (ginger flavor can also be added)
Flour/ Maida -1 1/4 cups
Baking Powder -3/4 tsp
Baking Soda -1/4 tsp
Tutti Frutti -1/4 cup
Preheat oven to 180°C.
Place paper cups or silicon muffin mould liners in the muffin tray.
Add a teaspoon of flour to the tutti frutti and mix well. (This is to prevent the fruits from sinking into the bottom of the cup liners.)
Sieve and mix together flour, baking soda and baking powder in a bowl and keep aside.
Cream the butter until pale colour.
Add the condensed milk, ginger extract and whisk until well combined.
Add sugar cane juice and vinegar to the butter mixture and mix well.
Now add the flour to the butter sugar cane juice mix and fold it with a spatula.
Add the flour coated tutti frutti and mix gently.
Fill each liner to 2/3rd and bake for 20-25 minutes or until the cakes are done.( to check the doneness if you insert a tooth pick in the centre of the cake,the inserted tooth pick should come out clean.)
Delicious sugarcane cupcakes are ready to eat.
THIS RECIPE IS ALSO PUBLISHED IN MANORAMA ONLINE.