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A delicious and quick to make chocolate cupcake without eggs.
A delicious, moist and simple eggless chocolate cupcake for Christmas or for any occasion. Not only this is easy to make, it is also a perfect treat for any parties or events. These cupcakes are soft, moist and delicious. The best part is they require only a handful of ingredients.
Eggless Chocolate Cupcake
A delicious and quick to make chocolate cupcake without eggs.
Ingredients
- 250 g Plain Flour (Maida)
- 450 g Sugar
- 125 ml Oil
- 250 ml Milk
- 250 ml Warm Water
- 1/2 cup Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Vanilla Essence
- 250 ml Curd
- Muffin Cups as required
For the icing:
- 125 g Butter
- 450 g Icing Sugar
- 1/2 cup Cocoa Powder
- 1/4 cup Milk
- 2 tsp Vanilla Essence
Instructions
- Combine the cocoa powder, salt, maida, baking powder and baking soda in a bowl.
- Sieve the mixture twice.
- In a separate bowl, mix the oil, curd, milk, sugar and vanilla essence.
- Beat well until fluffy.
- Gradually add the flours to the bowl and mix well.
- Add the warm water and mix well.
- Line up the muffin cups on a baking tray.
- Half fill the cups and place the tray into a preheated oven at 180C.
- Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Remove and cool for 10 minutes.
- To make the icing, mix all the ingredients and beat well until frothy.
- Transfer to a piping bag or a plastic bag with the tip cut off to make a nozzle.
- Gently squeeze it over the cooled cakes.
- Serve.
Recipe Video
Notes
Tip: Ensure the cake is fully cooled before adding the icing.
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For a regular variation with eggs, check this recipe
image via Youtube
