There are times when I try a recipe a dozen times, take pictures of them and still don’t blog them because I am not happy with the recipe or the photo. Then there are also times when I bake/cook something the first time and immediately feel like it needs to be on the blog. I baked these Chocolate Tamarind Cupcakes today and it would be a crime not to share it with you all.
You might be wondering how I ended up with the crazy idea of Tamarind in cupcakes… I recently posted about the holiday I won at Kabini because of a photography contest I won. The same Online Grocery Store right now has another contest going on which is a recipe contest. The challenge this time is to come up with a tasty innovative recipe using tamarind. After a bit of brainstorming I decided that I was going to use Tamarind in baking! I felt like the tangy sweet flavor of tamarind will compliment chocolate really well so I decided on Chocolate Tamarind Cupcakes.
I used the base recipe of ‘Red Wine Chocolate Cake’ but tweaked it to make it softer, fluffier and spongier. Though my initial idea was to just share the recipe for the contest, after tasting the cupcakes I quickly snapped a few pictures and sat in front of the computer to put together the post immediately.
Tamarind does magic here! Though these cupcakes have ¾ cup of thick tamarind puree, they don’t really taste sour. Instead they turn out amazingly soft, moist and fluffy. I know it sounds weird, but you need to try it to believe it.
Bake them right away!
To make the tamarind pulp yourself, soak dried tamarind (about the size of a Lime or a medium size Indian Orange) for 20 to 30 minutes. Using your fingers, squeeze the soft mushy tamarind to get all the pulp out. Scoop out the seeds and the fiber to leave behind a smooth puree.
If you are using store bought tamarind paste, use ½ cup instead of ¾ cup and increase the amount of water to1 ¼ cup.
You can use white sugar instead of unrefined sugar.
- 1 ½ cups whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla powder
- 1 cup unrefined cane sugar
- 5 table spoons vegetable oil
- 3/4 cup tamarind puree
- 1 cup water
Pre heat the oven at 150 degree Celsius.
In a bowl, combine the tamarind puree, sugar and water. Stir well for the sugar to dissolve. Now add the oil to it, stir and keep it aside.
In a big bowl, combine, whole wheat flour, baking soda, cocoa, vanilla and salt. Mix for everything to combine well. Now pour the wet sweet tamarind water slowly and mix well.
Pour the batter into a greased/lined cupcake tray and place it in the preheated oven. Bake for 20-25 minutes or till the toothpick inserted in the center comes out clean.
Let the cupcakes cool completely on a wire rack.