Two-in-One Cupcakes With Whole Wheat Flour

Two-In-One Cupcakes

While making marble cake I came with the idea of having two distinct layers of different flavor in a single cake. With the layers slightly merging to form an uneven pattern it looks great and different. The two layers give different taste in each bite. My friends and clients loved this version of cake. The cupcakes made on the similar pattern were instant hit with my clients. Piping of molten chocolate/butter cream icing inside the cake also tastes yum. But I prefer cakes with minimal icing or filling to enjoy the full taste of cake itself.

Preparation Time: 30-35 min.

Baking Time: 20 min. / batch

Servings: makes 20-25 Cupcakes of 20-25 gm.

Ingredients Required for making Two-In-One Cupcakes:

• Preheat oven to 180^o  C.
• Line/oil and flour dust the baking cups.
• 250 gm. Whole wheat flour
• 50 gm. Unsweetened Coco powder
• 2 teaspoons Baking powder
• 1 Teaspoon Baking soda (Cooking soda)
• 200 gm. Sugar Powder
• 8 Eggs
• 100 gm butter (I use Nutrelite butter)
• 100 ml. Milk
• 10-15 gm. Mildly sweetened Choco-chips
• 1-11/2Teaspoon Vanilla essence
• 1 Teaspoon coffee powder (Heaped)

Directions for Making Twi-In-One Cupcakes:

• Roll the choco-chips in flour and keep aside.
• Mix flour and baking powder and cooking soda and sieve three to four times minimum to ensure proper mixing and aeration of the flour.
• Divide the flour into two portions. One with 150 gm. of flour other with 100 gm. of flour, Keep 150 gm. separate in a box and add coco powder and coffee powder to the other part with 100 gm of flour. Sieve two to three times to ensure proper mixing of the coco powder in the flour.
• Divide butter into two equal parts of 50 gm. each.
• In two different bowls beat egg white of 4 eggs to stiffness. (To ensure same amount of egg is going in each part of cake).
• Take two big bowls and beat 50 gm of butter separately in each bowl with the help of separate fork/beater( This will help the two batters not getting mixed up).
• When the butter becomes creamy add 100 gm sugar in each and beat till creamy.
• Add 4 eggs yolks to each part and whisk till frothy and creamy. Each part can be done simultaneously or one after finishing the other.
• Two one part of egg yolk-sugar-butter mixture add spoon full of egg white and mix lightly so as to retain the airiness. Add one teaspoon of flour mixture and mix with folding action. Repeat till all egg white and flour finishes.
• Once all flour and egg white has been incorporated with the creamy mixture of sugar-butter-egg yolk then add 20 ml of milk to bring the batter to pourable consistency.
• Add 1/3of Choco chips and mix with light touch.

Batter with Coco powder

• Repeat the same as above with the flour without coco powder.
• The batter without coco powder will be thicker than the one with coco powder. To bring the consistency almost same add 50 ml. of milk and vanilla essence mix lightly.

Batter without Coco powder

• Fill 1/3 of the oiled/paper lined baking cups with vanilla batter. Top it with almost same amount with the batter with coco powder.
• Sprinkle 4-5 Choco chips at the top.

• You have option of placing the batter with coco powder at the bottom/both batters side by side (By scooping the batter in two separate spoons and pouring simultaneously from the two sides in the cup).

Cupcake ready to be baked

• Bake at 180 ^o C for 20 min. or till the tooth pick inserted in the baking cakes comes out clean.

Cupcakes Baking at 180 C

Aftetr 10 min of baking

• Take out the baked cakes from oven and cool on the rake. Remove when still warm as leaving them in the hot cup will cause the moisture to evaporate leaving the cupcakes on little the drier side. (I learnt this hardway).

Baked Cupcakes cooling on the rake

• Spongy delicious Two-In-One cupcakes are ready to be enjoyed with tea.

Two-In-One Cupcakes

• These are best for children lunch box as the different color, flavor and the melting Choco chips entice the kids a lot. (and elders too. Well I am a granny yet they entice me too).
• So much can be done with these cupcakes. Just pipe in some melted chocolate/butter cream icing into them. Slice then vertically and layer with thin layer of vanilla icing and chocolate icing then join them again. If you love your cupcakes with loads of cream and sugar then give then a marble icing. Let your imagination fly high.  I love them with piping of chocolate.
• These cupcakes can be stored in fridge for a week also, only micro them for 10 sec. before eating.

Tips:

• Keep mixing equipment’s separate for both the batters.
• Keep checking for the baking state of cake and remove immediately once the needle you are checking with comes out clean. The time for baking may vary with the size of cups/type of oven.
• Bake in the middle shelf with only lower heater on.
• Keep a small plate with 100 ml water in the oven below cakes this ensure cakes are very moist and nice.
• If you have less cups for baking as compared to batter or your oven is small then both batters can be covered with a foil and kept in fridge till ready for next batch baking.
• Cover the cupcakes with moist thin cloth while cooling on the rake this will help them to retain the moisture.

Suggested Variations:

• If whole wheat flour is replaced with all-purpose flour (Maida) then baking soda (eating soda) should be replaced with baking powder.
• Tutti-frutti/Small pieces of roasted nuts/raisins can be added tgo the batter/ Walnuts go very well with Chocolate.
• you can brush the cup cakes when they are blmost done (just 2 min. before taking out with egg white and butter mixture to get good shine on yhe top).
• one ml. soda water of any brand can be poured once the cakes are out of oven before cooling this will make them more moist.