• Combine milk and vinegar in a bowl and set aside until required.
• Pre-heat the oven at 180deg C (Fan assisted) line the muffin tray with liners.
• In a medium bowl sift in whole wheat flour, milk powder, baking powder, baking soda, salt in bowl and set aside.
• In other bowl whisk in oil, sugar and to this add the milk and vinegar mixture. Now to this add dry ingredients and mix slowly until combined.
• Once the batter has come together, separate it evenly it evenly into two bowls.
• In one bowl add cocoa powder (If required add 1  – 2 tbsp to adjust consistency) into one of the bowl and stir.
• In another bowl add Vanilla essence and stir until combined.

• To make a layered/striped muffins place one tbsp Vanilla batter and then chocolate  batter on the top. Continue doing this until the muffin mould is 2/3 full. (Make sure not to tilt or jiggle the pan, let the batter spread by itself)

• Once all the muffin cases are filled bake approx. 15-18 minutes (time may vary from oven to oven so keep an eye after 12 minutes of baking)
• Do a toothpick check- if the toothpick inserted comes out clear its done.
• And then let the cupcakes cool a bit and then transfer on to the cooling rack.

Note:

• Frosting can be done if required.
• Sweetness can be personlised
• Batter consistency to be adjusted as per Cocoa powder added
• Milk powder can be replaced with Milk. In that case water can be skipped or you can add water as per batter consistency