Eggless Chocolate Cupcake

                                                         Eggless Chocolate Cupcake

                                                                      

Jingle jingle little bell ….. I can ring my little bell ……. Yes it is Christmas …. My little one has been singing this song for the past one month. It is been celebrated by all around the globe. Celebrations begin on Christmas Eve itself. Actually it’s a month old celebration …Come December and you see red, green and golden colors all around you.  The whole house is decorated with these colors along with wreaths, lights, candles, trees, stars, bows and bells. We too decorated one Christmas tree.  You can feel so much love in the air and the melodious music adds colors to the celebrations. Kids eagerly wait for Santa to receive their gifts. The grownups exchange gifts among their loved ones. It is also the season of eating and drinking. The aroma of cookies, cakes and candies follow everywhere you go. Here I have tried many eggless chocolate cupcakes. To give a Christmas touch transformed those in to Santa hat cupcakes. Ok then let’s get started.

Preparation time: 15 min

Cooking time: 17-20 min

Serves: 12 cupcakes

Ingredients

Instant coffee powder: 1 tsp

Warm water: 1 cup

Dry ingredients

All purpose flour/maida: 1.5 cups

Sugar: 1- 1 ½ cups

Baking soda: 1 tsp

Cocoa powder: 3-4 tbsp

Salt: ¼ cup

Wet ingredients

Flavor less Oil: ½ cup

Vanilla extract: 2 tsp

Vinegar: 2 tsp

For butter cream frosting

Unsalted Butter: ¼ cup (room temperature)

Icing sugar: 2 cups

Milk: 1-2 tbsp (room temperature)

Vanilla extract: 1 tsp

For Garnishing (optional)

Strawberry: as needed

Method

1.       Preheat oven to 350F/ 180C.

2.       Line the muffin pan with cupcake liners. Set aside.

                                                  

3.       Take warm water in a container add coffee powder and mix it well.

                                                          

4.       Shift dry ingredients together into bowl.

                                                               

5.       To the coffee solution add wet ingredients and mix everything together.

                                                               

6.       Add dry ingredients to the wet ingredients in batches and mix it well.

                                                              

7.       Pour batter to lined tray. Fill the batter ¾ th only.

                                           

           

8.       Bake it for 15-17 min or until a toothpick inserted comes out clear.

                                                              

9.       Cool it.

10.   You can enjoy these as such or you top it with icing/ frosting of your choice.

                                                               

Buttercream Frosting

11.   Beat butter till creamy.

12.   Add sugar little by little and blend it along with butter.

                                                          

13.   Add vanilla extract and milk.

                                                                 

14.   Beat till it becomes creamy, light and fluffy.

                                                                

15.   With the help of a pastry bag pipe frosting on to cooled cupcakes and top it with strawberry if desired just to give it a Christmas touch.

                                                             

16.   Enjoy. 

                                                                 

Notes

1. Increase or decerase the quantity of sugar according to your taste.

2. Adding vinegar makes the cake spongy and soft as it reacts with baking soda.