Sunday, 13 October 2013

Best Ever Eggless Chocolate Cupcake

Who says one cannot enjoy chocolate cupcakes during fasting time, just because they contain eggs?? Well here is a recipe that proves everyone who thinks so wrong! Though eggs add texture to a cake, cupcakes, muffins, etc, this eggless chocolate cupcake, is the best one you're ever going to have! You're so going to love it that you'll never ever again want to make chocolate cupcakes with eggs! It's fast, easy, light, spongy, and chocolatey!!


Quick and Easy, Light and Spongy, Moist and Chocolatey,
This Eggless Chocolate Cupcake is the best you're going to have!


Equipment:

  • Muffin Pan
  • Muffin Liners
  • Measuring Cups/Spoons
  • Oven


Ingredients:

  • 1 Cup All-Purpose Flour
  • 1/2 Cup + 2 Tbsp of Sugar
  • 1/3 Cup of Cocoa Powder
  • 3/4 Tsp of Baking Soda
  • 1/4 Tsp of Salt
  • 1/3 Cup of Vegetable Oil
  • 1/2 Cup of Warm Water
  • 1/2 Cup of Milk
  • 1 Tsp of Cider Vinegar
  • 1 Tsp of Vanilla Extract



Method:

  • Preheat oven to 175˚C. Line muffin tray with liners. Set aside.
  • Sift all dry ingredients in a bowl. Mix well.
  • Add cider vinegar to milk.
  • Toss in the milk, vegetable oil, water and vanilla extract into the bowl with the dry ingredients.
  • Mix thoroughly to obtain a loose batter.
  • Scoop batter into the liners until filled 3/4 way.
  • Bake for 20 minutes or until a skewer inserted in the middle comes out clean.
  • Let cool completely before topping with any sauce, buttercream or glaze!

Note:
  • The buttercream frosting is from Hershey's, which you'll find here: Hershey's One Bowl Buttercream Frosting
  • If you want to make this a vegan cupcake, substitute the milk for warm water, that is all in all 1 cup of water.

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