Pumpkin Frosting-Topped Cupcake Made with Nutritious Millet Flour

Sweeten Up Mother's Day with Our Nutritious Pumpkin Frosting-Topped Cupcake Recipe!

When the weather gets warm, it's time to get excited about salads.

Mother's Day is just around the corner, and what better way to show your love and appreciation than with a homemade treat? Our Pumpkin Frosting-Topped Cupcake Made with Nutritious Millet Flour is the perfect way to sweeten up the day and show your mom just how much she means to you.

And what better way to express your love than with a homemade treat that's both delicious and healthy? Introducing the Pumpkin Frosting-Topped Cupcake Made with Nutritious Millet Flour – a guilt-free dessert that's perfect for celebrating the special day.

And the best part? The pumpkin frosting on top is sure to satisfy your sweet tooth without compromising your health. So, get ready to indulge in a treat that's made with love and care – just like your mom!

Let's get started with this easy and delicious cup-cake recipe that you can make using Native Food Store Millet Flour.

Preparation Method

In a mixing bowl, combine barnyard millet flour, wheat flour, baking powder, baking soda, and cocoa powder.

Separate the egg yolk from the egg white.

Beat the egg white until stiff peaks form.

In a separate bowl, mix powdered jaggery, egg yolk, vanilla essence, and oil together. Beat well until the mixture is combined. Slowly add the beaten egg white to the mixture and mix well.

Transfer the batter to muffin molds and bake in a preheated oven at 180°C for 20 minutes.

To make the pumpkin frosting, remove the skin from the pumpkin and cut it into small pieces. Steam cook for 15 minutes.

After 15 minutes, grind the pumpkin pieces into a fine paste.

In a mixing bowl, beat unsalted butter until it turns white. Add powdered sugar and beat until stiff peaks form. Then add 3 teaspoons of pumpkin paste and beat again.

Transfer the pumpkin frosting to a piping bag and decorate the top of the muffins to your liking.