Delicious cupcakes

Whole Wheat Walnut & Cinnamon Cupcake is a very delicious and healthy snack for kids as well as grown ups. My Son loves cupcakes and he was asking me to make them since many days. Today I was looking for some different cupcake recipes in the books I bought from Public library and found this great recipe of Walnut cupcake in the book named Sally’s Baking. I just made few changes in the original recipe by adding my favorite flavor Cinnamon in it and I replaced All purpose flour(maida) by whole wheat. I personally love eggless cakes but here the recipe demanded eggs.
You can always replace eggs by flaxseed egg replacer. Find the recipe of Flaxseed replacer here.

Whole Wheat Walnut& Cinnamon Cupcake!

Here is the recipe
| WHOLE WHEAT WALNUT & CINNAMON CUPCAKE
INGREDIENTS:

Whole wheat flour-1 cup
All purpose flour or maida( 1/2 cup)
powdered sugar- 1/2 cup
Milk 1 cup
Vegetable oil-1/2 cup
2 eggs
baking powder- 1tsp
baking soda-1tsp
cinnamon powder-1
baking soda- 1/2 tsp
cloves-1/2 teaspoon clove (powder)
salt
chopped walnuts-according to your wish
granulated sugar- 1tbsp

METHOD

• Preheat oven to 400 degrees For 180 degree C.
• In a bowl whisk together flours, baking powder, baking soda, cinnamon, cloves, sugar and salt.
  
• In another bowl put too eggs and beat them till they are fluffy. Now add milk and oil simultaneously and beat till the mixture is smooth.
  
• Combine flour mix and wet ingredients. Mix till well combined. Do not over mix.
  
• Pour the batter into the cupcake tray. Sprinkle walnuts on top of the batter. Lightly press walnuts into the batter. Sprinkle cinnamon sugar or granulated sugar evenly on top of the batter.
  
• Bake the cake for 40 to 45 minutes till the top turns a beautiful brown or till a toothpick inserted in the center comes out clean.
• Serve with or without frosting as you like and enjoy!