I made Eggless Chocolate Cup Cake for Aval Kitchen’s December 2015 Issue. They asked five cake recipes. I waited to post this recipe, after the book was released. I referred this cake recipe from gayathri’s cook spot. The taste was awesome. My son likes it very much. Soon I will post other four cake recipes also.
- Maida – 1 cup
- Sugar – 1 cup
- Veg oil – ¼ cup
- Milk – ½ cup
- Boiling water – ½ cup
- Cocoa powder – ¼ cup + 1/8 cup
- Baking powder – ¾ tsp
- Baking soda – ¾ tsp
- Salt – ½ tsp
- Vanilla essence – 1 tsp
- Curd – ½ cup
- For Chocolate Buttercream Frosting:
- Butter – 70 gms
- Icing Sugar – 230 gms
- Cocoa powder – 65 gms
- Milk or Fresh cream – 4 tblsp
- Vanilla Essence – 2 tsp
Sift maida, cocoa powder, baking powder, baking soda and salt. Add oil, curd, milk and vanilla essence in a bowl. Beat well. Now add sugar and beat again. Add it to the flour mixture and mix gently. Add boiling water and mix the batter well. Pre heat oven to 180 degree for about 10 minutes. Line muffin tray with liners. Fill the cup cake liner to 2/3 rd and bake in the pre heated ovenfor 15 to 20 minutes or till a skewer comes out clean. Once done, remove from oven and cool for two minutes and then remove the cup cake from the muffin tray.
Chocolate butter cream frosting:
Beat icing sugar, milk and butter till fluffy with a beater. Add in cocoa powder and vanilla essence and beat well. Fill it in the icing pipe with required nozzle. Squeeze it over the cake. Sprinkle sweet balls over the chocolate frosting.
Bake the cake according to your oven. Mine baked in 15 to 17 minutes.
You frost the cake, after it is completely cool.
If you frost when the cake is hot, the frosting will melt.
If you feel the batter is watery, you can add maida one tablsp.