BUTTERLESS CHOCOLATE CUP CAKES !!

Hi,

CHOCOLATE CUP CAKES ... I made this cake during my Niece visit to our home.She came for a vacation and she wants something exciting to eat , She is a foodie so it will be always very interesting to make anything for her.This time she was very adamant that she wants to bake a cake all by herself .I decided to bake a small batch of cup cakes but I found I had no butter in my fridge so finally planned to make butter less chocolate cup cake.

She beat the eggs,mixed flour and all the works was done by her ( of course Iam assisting her :)) .

And at last when the cakes were done she finished almost everything by herself ,the reason she explained was as she baked the cakes she was the proprietor for the cakes :))..

The frosting was made with whipped cream powder as she wants something juicy on the top of the cake , I just whipped the whipped cream powder till foamy and refrigerated for few hours and then mixed it with cocoa powder and sugar and then poured over the cakes!

But I say this cake is one the softest cake I ever made . The cakes made without butter stays softer for long time and even after refrigerated they were soft.

The recipe is as below,

INGREDIENTS :

All purpose flour / Maida – 1 cup.

Baking powder – 1 tsp.

Baking soda – 1/4 tsp.

Salt – a pinch.

Sugar – 3/4 cup.

Cocoa powder – 1/2cup.

Refined oil – 1/2 cup.

Eggs – 2 nos.

Vanilla essence – 1 tsp.

Milk – 3/4 cup.

FROSTING ( OPTIONAL)

Whipped cream powder - 1/2 cup.

Cold water  - as required.

Sugar - 1/4 cup.

Vanilla essence - 1/2 tsp.

Cocoa powder - 4 tsp.

PREPARATION :

1. Mix maida , baking powder , baking soda , salt well until no lumps found.
2. Pre-heat your oven to 180”C for 25 mins.
3. Using your electric beater or mixie beat sugar , cocoa , oil ,vanilla essence , eggs till smooth paste.Don't over beat.
   
   
   
   
4. Remove the mixture to a wide bowl now add maida mixture and milk little by little and keep beating with your hand beater.
   
   
   
   
5. When the dry and wet ingredients mixes with each other well and forms to batter consistency stop mixing.
   
6. Grease your cup cake moulds with butter or oil , Pour the cake batter to half of each mould.
   
   
   
   
7. Bake them in preheated oven for 25 mins or until when the tooth pick is inserted it should come out clean.
   
8. When done remove from oven and let the cakes come to room temperature.
9. Unmould and enjoy.
   
   FOR FROSTING (OPTIONAL):
10. Beat whipped cream powder till foamy along with icing sugar and vanilla essence.
11. When foamy refrigerate it for 2 hours till they form thick cream consistency.
    
12. Add cocoa powder and mix well with the cream , spread on the cup cakes and refrigerate for half an hour.
    
    
    
13. That's all!! After half an hour enjoy the juicy ,chilled cup cakes.

NOTES :

1. Always fill the cup cake mold to only half of it size as during baking the cake raises to full.
2. As our kids want something liquid over the cake I beat whipped cream only until foamy, you can frost with any butter cream or whipped cream of your choice , or enjoy even without any frosting.
3. I don't have electrical beater so I used my electrical mixer ( mixie) to beat eggs and oil , if you have electrical beater you can use it at high speed.