EGGLESS CHOCOLATE CUPCAKE RECIPE

Recently my friend Gayathri gave me “Hershey’s classic recipes”.I tried this cupcake from the book.It turned out awesome & i couldn’t believe it is eggless. It was so soft n moist. I would say this is the best eggless chocolate cupcake i have ever tasted. We all loved it and it was a big hit in my home. Thank u so much Gayu for the book.The best thing is there is no butter , milk & curd. Instead i have used little vinegar & oil. Try this cake , u’ll love it for sure. It’s a best recipe for beginners to try.

INGREDIENTS
1 cup - 200ml

All purpose flour / Maida – 3/4 cup Sugar – 1/2 cup +2 tbsp (for more sweetness, else 1/2 cup will do) Cocoa powder – 2 tbsp Baking powder – 1/2 tsp Cooking soda – A small pinch  ( do not add more than a pinch) Salt – 1/4 tsp Water – 1/2 cup + (2 tbsp - optional) Cooking oil – 3 tbsp White vinegar/Colorless vinegar – 1.5 tsp Vanilla essence – 1/2 tsp

METHOD

Powder 1/2 cup of sugar and set aside.In a wide bowl sieve the flour , sugar , cocoa powder , baking powder , cooking soda & salt. In another bowl mix all the wet ingredients ( oil , vinegar , vanilla essence & water). Add the dry ingredients little by little to the wet ingredients. Blend well in the same direction.Batter should fall like a ribbon. Add little more water if necessary. Line the muffin tray with muffin cups and fill 3/4th with batter. Preheat the oven in 200c ( convection mode) & then bake the muffin in 200c for 12- 14 minutes . Check with a tooth pick, if it comes out clean , cake is done. Let it cool completely , serve !!

NOTE

Time varies from 12- 14 minutes. Please adjust as per ur oven. Use convection mode , 200c.. The batter should be of thick ribbon consistency.Add water to adjust it. No need to add milk or curd. The cake itself comes out really soft. U can try adding lemon juice instead of vinegar.

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