EGGLESS Chocolate Cup Cake

Hurray for this one, I love baking but my cakes go through a lot of trial and error processes, well this recipe I got after trying several other recipes. I realised if you use oil in your cake batter instead of butter, the cakes are softer and moist as oil is way much lighter than butter. The even have a longer shelf life. Ill post a picture of the cups I use for my cake measurements, alternatively you can buy a scale that depicts the exact grams you need. But I personally don’t have that patience so I prefer using the cup measurements.

For the batter Ingredients (Makes 24 pcs)

  • 1 Mug glass Buttermilk (I used homemade curd and added some water) normal glass
  • 2 cups Sugar (whole sugar)
  • ½ cup corn oil
  • 11/4 cup home baking
  • ¼ cup cocoa powder
  • 1 tsp. baking powder
  • ¼ tsp. soda bicarbonate
  • ¼ cup milk
  • 1 tsp. vanilla essence

For the frosting (just enough for the 24pcs)

  • 5 tbsp. soft salted butter
  • 2 tbsp. cocoa powder
  • 1 cup powdered sugar
  • 1 tsp. vanilla essence
  • Oreo Sprinkles

Method

  • In a bowl, add buttermilk, oil and sugar, whisk it until you get a pasty texture until the sugar melts. Sieve in all the dry ingredients and MIX THE BATTER WITH A SPATULA until you get a proper Cake batter.
  • Pour the mixture into the cake cups, ¾ filled up. Preheat the oven for 10minutes and bake for 20minutes at 200C.
  • For the frosting mix all the ingredients above except the sprinkles. Use a whisking machine until you get a smooth creamy texture; fill it in a piping bag.
  • Now once the cupcakes cool down, using the piping bag lay the design and sprinkle the Oreo sprinkles.

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9 thoughts on “EGGLESS Chocolate Cup Cake

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