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Kozhukattai Cupcakes | Eggless Coconut and Jaggery filled cupcakes

Make these soft and delicate Kozhukattai Cupcakes with a coconut and jaggery filling. They are eggless, butter free and will remind you of biting into a kozhukattai.
Course Dessert
Cuisine Indian
Keyword cupcakes, eggless baking, kozhukattai, modaks
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 cupcakes

Ingredients

For the eggless cupcakes

  • 1/2 cup yoghurt 143 grams
  • 1/4 tsp baking soda
  • 1/3 cup sugar 75 grams
  • 1/4 cup vegetable oil 60 ml
  • 1 tsp powdered cardamom
  • ¾ cup plain flour 90 grams
  • 1/2 tsp baking powder

For the coconut jaggery filling

  • 2 tbsp coconut
  • 1 tbsp jaggery
  • 1/2 tsp powdered cardamom

For the coconut jaggery topping

  • 2 tbsp dessicated or shredded coconut
  • 1 tbsp brown sugar or coconut sugar
  • 2 tsp water

Instructions

  • Prep a 6 cavity cupcake mould with liners and preheat oven to 180°C

Making cupcakes

  • Add yoghurt to a bowl and stir in the baking soda. Set it aside for 5 minutes. The baking soda (alkaline) will react with yoghurt (acid) and will form tiny bubbles.
  • In the meantime, whisk the oil, cardamom powder and sugar. If the sugar you are using is granulated, pulse it to form fine sugar and whisk well. You can also add the cardamom pod along and pulse.
  • Add the yoghurt and baking soda mix into the oil and sugar and whisk well.
  • Sift in ( YES, sift in) the plain flour and baking powder and use a spatula and mix until just combined.
  • Depending on how watery yoghurt is, the batter may be slightly thick. It has to be in pouring consistency. If you take it in a spoon, it must smoothly flow and not be lumpy or thick to not flow. If it is like this, add 1-2 tsp milk or water to bring to consistency.

Making coconut jaggery filling

  • To a bowl, add the coconut, jaggery, cardamom powder and 1 tsp water. Microwave for 1 minute. Remove, stir well and microwave in 30 second intervals for 2 minutes. It is important to stir after every interval and not to overcook. The filling should be dry but the jaggery should be fully melted.
  • It is essential to add that 1 tsp water if using the microwave.
  • Alternatively, make the filling usual way in a pan.
  • Make 1 tsp coconut jaggery balls and set aside. It is ideal to make this before you start on the cupcakes so it cools.

Making Kozhukattai Cupcakes

  • Add 1.5 tbsp of batter and top with 1 tsp of coconut jaggery filling. Top with another 1 tbsp of batter.
  • Fill all cupcakes and bake at 180°C for 25 minutes.
  • Remove the cupcakes after 25 minutes, add the syrup mentioned below and bake again for an additional 5 to 7 minutes.
  • If you are not adding the syrup, test at 25 minutes and if a skewer comes out clean, it’s done.

Making coconut jaggery syrup for topping

  • To a pan, add the dessicated coconut, brown sugar, water and let it melt. The brown sugar will melt and be a little syrup will form.

Notes

  • The syrup step is completely optional. I added so it looks pretty for photographs, but the cupcake is plenty sweet on its own. In the pictures, I have used dried shredded coconut and brown sugar.
  • Coconut chips, dessicated coconut work well.  Coconut sugar will be an excellent match instead of brown sugar.
  • Maida can be substituted with whole wheat flour. It may be a slightly dense cupcake, but delicious nevertheless. 
  • Making this recipe dairy free - The acids in yoghurt react with the baking soda to create a fluffy cupcake. Vegan yoghurts may not have this acid to make this work. However, a work around may be to include vinegar or lemon juice, though I have not tried it.