Eggless Chocolate Cupcakes with Vanilla Frosting

Hello my chocolate obsessed friends I’m back with my cupcakes recipe. These cupcakes are moist, spongy, chocolaty & super tasty.

I bet that after one bite of these cupcakes you’ll be amazed that eggless cupcakes can also be so perfect. ❤

It’s even better than any egg version of cupcakes.. Atleast that’s what people say !!

Btw it was my first time decorating them. I just loved every aspect of it.. From the creation to the execution & photography.

Now let’s see how to prepare these:-

Ingredients Required:-

  1. 1½ cup maida (all purpose flour)
  2. 1 cup milk
  3. 1 cup powdered sugar
  4. 3-4 tbsp cocoa powder
  5. 2 tsp vinegar or ½ lemon
  6. ½ cup refined oil or olive oil
  7. 1 tsp vanilla essence
  8. ¾ tsp baking powder
  9. ¾ tsp baking soda
  10. Heavy Cream

How to prepare:-

  • Boil milk. Cool it for 2 minutes
  • Add lemon to curdle it, i.e we have to make curd cheese (paneer) from this.
  • Drain extra water through strainer from curd cheese (paneer) now. Keep aside, we’ll need that remaining water too, to prepare our cupcakes.
  • In a mixture blend curd cheese (paneer), by adding 2-3 tbsp of water into thin paste.
  • In a bowl beat sugar, oil and vanilla essence with a beater till you get a smooth mixture.
  • Now in another bowl sieve all purpose flour(maida), baking powder, baking soda, and cocoa powder, 3 to 4 times. This step is very important, because it incorporate air into our all purpose flour, and that’s how batter will be light and airy.
  • Add all purpose flour mix into sugar and oil mix spoon by spoon.. Mix this
  • Now slowly add that blended curd cheese (paneer) paste into above flour and oil mix.
  • Also add that leftover water we get from curd cheese(paneer) into our batter.
  • Now the cake consistency should not be very runny, & neither too thick.
  • To check consistency cake mixture will fall from a tilted spoon on the count of 3, under its own weight & not need to be shaken off.
  • If the batter is too runny add some flour into that, and if the batter is too thick then add some milk into it.
  • Now in a cupcake tin, apply some oil, and dust it with some flour.. By this method your cupcake will not stick to the base of tin. It’ll come out easily. 
  • Now pour batter in the dusted tin. Fill up to half of the container.
  • For oven baking:-
  • Preheat the oven for 5 minutes at 180° C. Now put the cupcake tin into the oven and bake it for about 25- 30 minutes. 
  • To check that cupcakes are done or not insert a knife or toothpick into the center of cupcake. If it comes out clean, then our cupcakes are done. 🙂 
  • For gas or stovetop baking:-
  • For stove baking you can use a steel or aluminium big mouth cooking pot , like – kadhai, big pan and dhokla maker. Now turn on flame and pre-heat your pot for five minutes.
  •  On the base of your pot spread a layer of common salt(this salt can be reused each time you bake). Place a small plate upside down in the middle of your cooking pot.
  • Then place the mould upon the stand/rack in cooking pot. Cover cooking pot with its lid and turn the flame to low. Bake it for about 25-30 minutes.                                             
  • Now that the cupcakes are baked & your self control is fading, quickly it’s time to frost these babes. I’ve used a vanilla flavored soymilk heavy cream. This icing is very tasty & had a good shelf life. You can use any heavy cream you want.
  • Add some icing sugar and vanilla essence into heavy cream. Beat heavy cream with an electric beater for 20 minutes or until you get hard peaks.
  • Fill in the piping bags.. And decorate as per your creativity. 🙂
  • Cupcakes can be stored in the refrigerator. Bring to room temperature prior to serving.

Bon Appetite ❤

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21 thoughts on “Eggless Chocolate Cupcakes with Vanilla Frosting

  1. These look absolutely delicious. I have a weakness for chocolate cupcakes piled high with yummy frosting! Definitely will have to try this recipe.

    Like

  2. Thank you for this recipe. I do not eat eggs and they are in so many sweet recipes that it is great to learn new one without them. I will gladly try to make such beautiful cupcakes 🙂

    Liked by 1 person

  3. Hey dear.. I’m so sorry for that, I’ll post a vegan version of these cupcakes soon, meanwhile you can try this recipe by substituting milk with soy milk or almond milk..yeah that’ll work too 🙂

    Like

  4. These look so good and moist! I will say that I assumed they were vegan because it said eggless. But that wasn’t fair on my part. If they were, you would have labeled them as such.

    Liked by 1 person

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