| 1 Cup Organic Tattva Whole Wheat Flour | 3/4 Cup Organic Tattva Brown Sugar |
| 1/2 Tsp Baking Powder | 1/4 Tsp Baking Soda |
| 2 Tsp Cocoa Powder |
A pinch of Salt |
| 1/2 Tsp Vanilla Extract | 1/2 Cup Curd |
| 1/2 Tsp Vinegar | 1/4 Cup Oil |
| 2 Tbsp Milk | 2-3 drops of Red Food Gel Colour (optional) |
| Add the baking soda to the curd, give it a mix and keep it aside for 10 minutes. |
| Preheat the oven to 180 degrees C and line a muffin tray with cupcake liners. |
| In a bowl, sieve the whole wheat flour, baking powder, cocoa powder, salt. Give them a gentle mix and keep the bowl aside. |
| In another bowl, whisk the oil and brown sugar, using an electric mixer, until they are combined well. Add vinegar, vanilla extract, milk and the curd+baking soda mixture. Whisk everything together for another minute. |
| Add the dry ingredients to the wet mixture and mix until everything is well incorporated. Add the red food colour and give a final mix. Do not overmix the batter. |
| Transfer the batter into the cupcake liners and bake for about 15-20 minutes. |
| Let the cupcakes cool down completely and top them with cream cheese frosting. |