CHOCOLATE CUPCAKE

CHOCOLATE CUPCAKE (Eggless)

makes 1 6″

Recipe

  • 1¼ C. Flour
  • 1 Cup. Dhampure Sugar
  • 1/3 CUP Cocoa Poweder Dissolved in ½ Cup hot water
  • ½ tsp instant coffee
  • ½ CUP milk
  • 1/3 Cup Veg oil
  • 1 tsp. baking powder
  • 1 tsp Vinegar
  • Fudge Frosting
  • 1/2 CUP. Butter ( 110gms)
  • 100 gms dark chocolate
  • 450 gms powder Sugar/icing Dhampure Sugar
  • ¾ CUP milk

METHOD

FOR THE CUPCAKE:

  1. Combine all the dry ingredients other then Baking powder in a bowl and mix. Add the oil  and milk and cocoa and mix well. In a separate container mix together vinegar and baking powder. Add this to the cake mixture and beat well.
  2. Pour in lined cupcake moulds. Fill each muffin cup about two-thirds full with batter
  3. Bake in a preheated oven at 150 C for 16 -20 minutesor until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)
  4. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.
  5. Place on a plate and decorate with nuts and sprinkles.

FUDGE FROSTING:

  1. Melt chocolate and butter in a microwave
  2. In a bowl blend together Dhampure Sugar and 1 thsp of milk
  3. Add the Chocolate and butter and mix well. Keep adding milk till u get desired consistency
  4.  Let cool ( frosting will thicken as it cools)