Personally I don’t like anything that is overly sweet, so I was delighted to find these sugarcane cupcakes. They have a mild flavor and are soft, fluffy and delicious. Almonds, pistachios or citrus zest can be added for variety and nutritional value. If ever there was a dessert that confirms the idea that it doesn’t have to be sweet to be enjoyed this is it.
1 C 200 ml Condensed Milk
½ C Butter
¾ C Sugar Cane Juice
1 tsp. Vinegar
1 ¼ C Flour/ Maida (cake flour)
¾ tsp. Baking Powder
¼ tsp. Baking Soda


Preheat oven to 175°C.
Place paper liners in an 18 cupcake pan
In a bowl cream butter until smooth
Add the milk and whisk until well combined.
Mix together flour, baking soda and baking powder in another bowl.
Add sugar cane juice and vinegar to the butter mixture and mix well.
Add the flour to the butter sugar cane juice mix and fold it with a spatula.
Fill each liner to 2/3rd and bake for 20-25 minutes or until a tooth pick inserted comes out clean.

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