Eggless Chocolate Cupcakes

Eggless Chocolate Cupcakes

These eggless chocolate cupcakes are so so good, they are soft and yummy , I was surprised of the outcome the very first time I baked these, and every other time I baked it. It has always resulted in crackless top with a small dome.

In my young age , I never knew that cakes can be made without eggs. As years passed by, I learnt that there are eggless cakes but those wont be as soft as the ones with eggs. But after trying out this recipe, I never tried any cakes with eggs. Believe me or not.. ! These eggless cakes are so soft and moist, they are not dense at all. I found this recipe here and it was so promising, that I wanted to try it the very same day. But I have made this many times now and everytime I have got wonderful cupcakes.

Last month, I tried a two tiered birthday cake for my hubby with this same recipe and WE were all surprised , it stood tall like the ones bought from commercial bakers. I also tried chocolate collar around it, hope you like it too..

birthday cake cut 
Birthday cake  

You can make cuppies or bake in a 7-inch round pan with this recipe.

Lets get on to the making now.

Ingredients needed:

Dry ingredients:

  • All purpose flour / Maida – 1 1/4 cup   [ Check notes at the end, for maida substitute ]
  • Cocoa powder – 1/4 cup + 2 tsp
  • Baking soda – 1/2 tsp
  • Baking powder – 1/4 tsp
  • salt – 1/4 tsp

Wet Ingredients:

  • Sugar – 3/4 cup
  • Milk – 1 cup
  • Any flavourless cooking oil – 1/4 cup
  • Lemon juice / Vinegar – 3 tsp
  • Vanilla extract – 1 tsp

Method:

  1. Preheat the oven to 180 degrees. Line the muffins tray with liners.
  2. Add lemon juice to milk and set aside for 10 mins. It will start to curdle.
  3. Meanwhile, sieve all the dry ingredients together.
  4. Whisk all the wet ingredients with the milk and lemon juice mixture in a large bowl until the sugar gets completely dissolved.
  5. Add the dry ingredients in small portions into the wet ingredients and gently mix till they get well incorporated.
  6. Pour the batter till 3/4 of the liners.
  7. Bake at 180 degrees for 15 to 18 minutes.
  8. Check if its done , by inserting a tooth prick in. If the tooth prick comes out clean and dry, then its ready.
  9. Remove from the muffins tray and allow them to cool .Enjoy your eggless chocolate cup cakes with any topping of your choice. 
baked chocolate cupcakes

Eggless Chocolate Cupcakes 

Notes:

  • All purpose flour/ maida can be replaced with 1 cup whole wheat flour + 3 tsp of corn flour.

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