Last year when I saw Kaku or Ramphal or as it is called as Persimmon in english in my local market I was thrilled to try them. We get Hachiya variety of Persimmons in our hills which is a sweeter variety but tannic and astringent in taste if you eat them unripe. By ripe I mean they should be almost squishy and the pulp should almost run out of the fruit. Surprisingly the locals dont like the taste of the fruit. But the Persimmon Rum Cake I made last year was amazing. This year I wanted to take my experiments to a next level. I tried to make a healthy bake by adding Organic Sorghum Flour and Whole Wheat Flour. I made these gorgeous and delicious cupcakes with these enriching flours. I picked up Sorghum Flour or Jowar ka Atta from Conscious Food. Their products are absolutely top notch. We are proud to have partnered with them and now you can buy them on our online store The Gourmet Shop.
I sent this recipe for the 2nd Anniversary Ovenderful Mom Bakers Community Annual Contest . With the grace of God my recipe got a consolation prize as one of the healthy bakes. So if you have persimmons on hand and healthy cupcakes is on your mind this is a winning recipe, well literally 🙂
Directions:
1. You need to peel the skin of Persimmons and spoon out its pulp. If you are using the Hachiya variety make sure its squishy ripe. Remove seeds if any. With the help of a potato masher mash the pulp and set aside.
2. In an another bowl add vegetable oil and sugar.
3. Whisk the sugar and oil till sugar is dissolved. Slowly whisk in eggs and make the mixture cremier.
4. Add the persimmon pulp and combine. Also add milk , vanilla extract and whisk well.
5. In another bowl add Wheat Flour and Conscious Food Sorghum Flour and combine them.
6. Add pumpkin pie spice and Baking soda to the flour and combine.
7. Sieve the dry ingredients to the wet ingredients and combine till everything is moistened. Do not over mix.
8. Preheat your oven to 180 degree C (Learn more about Oven temperatures and Conversions) and if you are using muffin liners, line your muffin tray with the liners. I am using stand alone bakeable cups. You can buy them at The Gourmet Shop. Pour the batter in the cups and fill only 3/4 of the cup. Bake in the preheated oven for 20-25 minutes until the top is golden in colour and the tooth pick inserted comes out clean.
9. While these are baking make the cream cheese icing by whisking Cream cheese and butter in a bowl. Add a little milk to make the icing a little loose.
10. Once the icing is whisked add powdered sugar or icing sugar and continue to whisk.
11. Once the sugar has mixed well set the icing aside. Line a pipping bag with a pipping nozzle of your choice. and cut the top edge with a pair of scissor.
12. Place the bag in a glass and pour the icing in it. Squeeze it to go further down. Now fold the top of the bag to avoid icing from flowing back.
14. Ice your cupcakes after they have cooled down completely. If you like you can top the icing with a half slice of persimmon. Enjoy.
You can even try Persimmon Rum Cake.
Other Cupcakes and Muffins you can try : Papaya Chocolate Muffins and Vegan Eggless Chocolate Muffins
[whohit]PersimmonCupcakes[/whohit]
- 120g vegetable oil
- 1 cup castor sugar
- 2 eggs
- ¾ cup persimmon pulp (2-3 persimmons skinned and blended)
- ½ cup milk
- 1 Cup Wheat flour
- 1/2 cup Sorghum or Jowar Flour
- 1 tsp baking soda
- 1 tsp Pumpkin Pie Spice
- 250g cream cheese (room temperature)
- 120g butter (room temperature)
- 3 cups icing sugar
- a little milk to dilute
- You need to peel the skin of Persimmons and spoon out its pulp. If you are using the Hachiya variety make sure its squishy ripe. Remove seeds if any. With the help of a potato masher mash the pulp and set aside.
- In an another bowl add vegetable oil and sugar.
- Whisk the sugar and oil till sugar is dissolved. Slowly whisk in eggs and make the mixture cremier.
- Add the persimmon pulp and combine. Also add milk , vanilla extract and whisk well.
- In another bowl add Wheat Flour and Conscious Food Sorghum Flour and combine them.
- Add pumpkin pie spice and Baking soda to the flour and combine.
- Sieve the dry ingredients to the wet ingredients and combine till everything is moistened. Do not over mix.
- Preheat your oven to 180 degree C (Learn more about Oven temperatures and Conversions) and if you are using muffin liners, line your muffin tray with the liners. I am using stand alone bakeable cups. You can buy them at The Gourmet Shop. Pour the batter in the cups and fill only 3/4 of the cup. Bake in the preheated oven for 20-25 minutes until the top is golden in colour and the tooth pick inserted comes out clean.
- While these are baking make the cream cheese icing by whisking Cream cheese and butter in a bowl. Add a little milk to make the icing a little loose.
- Once the icing is whisked add powdered sugar or icing sugar and continue to whisk.
- Once the sugar has mixed well set the icing aside. Line a pipping bag with a pipping nozzle of your choice. and cut the top edge with a pair of scissor.
- Place the bag in a glass and pour the icing in it. Squeeze it to go further down. Now fold the top of the bag to avoid icing from flowing back.
- Ice your cupcakes after they have cooled down completely. If you like you can top the icing with a half slice of persimmon. Enjoy.