Eggless chocolate cupcake

Eggless chocolate cupcake

Ingredients:

 Dry Ingredients

  • AP Flour (all-purpose)        – 1.5 cups
  • Hershey’s Cocoa powder – ½ cup
  • Granulated sugar                  – ½ cup
  • Brown sugar                            – ½ cup
  • Baking soda                              – 1 tsp
  • Salt                                                – ½ tsp

Wet Ingredients

  • Warm Whole milk        – 1/2 cup
  • Hot coffee decoction – ½ cup
  • Canola/ vegetable oil – ½ cup
  • Vanilla extract                – 1 tsp
  • White vinegar/ butter milk – 2 tsp

 Procedure: 

  • Preheat the oven for 350 degree F and place the cupcake liners into the cupcake molds
  • In a wide mixing bowl sieve all the dry ingredients and keep aside
  • In a small bowl add the wet ingredients whisk together and pour the mixture into the dry ingredients.
  • Mix the mixture very gently, donot over beat
  • The batter should be little thin, pour the mixture into the cupcake liners carefully
  • Bake it for about 15-18 mins or insert the toothpick in the center comes out clean.
  • Cool in the wire racks and store it in air tight container for about 3-4 days (unfrosted).

 

 



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