Craving something sweet, sugary just after the lunch or dinner is something we cannot restrain from sometimes. And, for a person like me with sweet tooth, it’s IMPOSSIBLE!
How it could be possible for a person with sweet tooth to curb the pangs, restrain the taste buds imploring for a bite of something sweet like cake or cupcake! Nahiiii, yehh nahiii ho saktaaaa!!!
Did I make you sentimental? Pardon me. Let me tell you recipe for eggless chocolate cupcakes with delicious chocolate buttercream frosting. As it’s winter season, you won’t like to move out of your warm cozy blanket to visit a nearby bakery, so why not give it a try at home, baking your own Cup Cakes? Here is the recipe for 9 cupcakes. Keep reading…….
What all you need as ingredients?
• 3/4 cup cake flour (94g)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, softened (42g )
• 3 tablespoons unsweetened cocoa powder (18g)
• 1/2 cup granulated sugar (100g)
• 1/2 cup milk
• 1/4 teaspoon pure vanilla extract
• Extra 1 to 2 tablespoons milk, to adjust thickness of the batter
For chocolate buttercream frosting:
• 1/3 cup unsalted butter, softened (75g)
• 1 cup confectioners’ sugar, sifted (125g)
• 2 tablespoons unsweetened cocoa powder (12g)
• 1-2 tablespoons milk (15-30ml), to adjust
Prepare the Dry
Put dry ingredients like cake flour, baking powder, salt, and sweetened cocoa powder through a sieve. Now keep set the ingredients aside.
Prepare the Wet
Add soften unsalted butter in a mixing bowl and make it pomade. Now add in it granulated sugar & whisk until it becomes fluffy and light. Add into it pure vanilla extract and mix until combined.
Finish the Batter
Add in the wet half of sieved dry ingredients and half of milk. Fluff up until uniform. Add in the remaining ingredients and another half of the milk & mix until the batter becomes very smooth and uniform. Adjust the thickness of the batter by adding one or two tbs milk.
Put the batter in cupcake molds. Fill just 2/3 full and bake in the oven to 360 degrees Fahrenheit temperature (180 degrees Celsius) for 20 minutes. After 20 minutes take out the molds and let it cool for 5 minutes in the pan and then transfer to a wire rack for complete cool.
Add soften unsalted butter in a mixing bowl & make it pomade. Sieve unsweetened cocoa powder & fold until mixed. Filter in a half of confectioners’ sugar & fold until combined. Now add remaining sugar and fold until uniform. Add one or two tbs of milk to adjust the thickness of the batter. Make sure the batter is simply spreadable.
Make perfect roses with the help of pastry tip. Begin by piping in the center and slowly pining around until it covers the whole surface.
Sakshi Ecavade is our in-house content developer having a good understanding about the gifting industry. She creates quality content surrounding flowers, chocolates, plants, cakes, and other products which makes excellent gifts for the people. Accurate and authentic information is what she tries to deliver through her blogs.