We are starting the Blogging Marathon 23rd Edition. I have taken up Eggless Chocolate Cupcakes and Muffins. I know I was assuming I was making the theme a bit hard and ended up making it really hard. Now you tell me how many different recipes will you be able to make with these conditions. Anyway having declared, I thought I might as well take it myself.
So having thought of such combo, I was then in search of recipes from my file, fit enough for this theme. The first in the series is a Cupcake with Coffee. The difference before a Cupcake and a muffin is in the way it is mixed.
Cupcake is nothing but the same batter baked in small moulds. The butter and sugar is creamed and the dry ingredients are gently folded in one direction. And you can always frost the cupcakes with something.
Muffin on the other hand, need not require any creaming and you can simply blend in all the wet and dry ingredients in one bowl and get it done with. Well this is something that acts so convenient for me and I end up sometimes doing a mix of both the techniques. Now who is to stand guard on how I bake my cakes right, when there hardly is much time to even ponder on how it looks after coming out of the oven?
I didn’t bother clicking step by step for these as I have so many of the recipes in steps, check them out if you are interested
Eggless Chocolate Cupcakes with Chocolate Frosting
Microwave Eggless Banana Muffins with Chocolate Chips
Or some more from the Step by Step collections
Mode: Convection Mode
Preparation – 10 mins
Baking Time – 15 mins
Eggless Chocolate Coffee Cupcakes
Maida / All purpose Flour – 1 cup
Baking powder – 1 tsp
Powdered Sugar – 3/4th cup
Coffee powder – 1 tbsp
Cocoa powder – 1 & 1/2 tbsp
Unsalted Butter, softened – 1/2 cup
Vanilla essence few drops
Milk – 3/4 cups, (Adjust the quantity as this is for getting the batter to droping consistency)
How to bake the cupcakes
Pre-heat the oven to 185 degrees C. Line the muffin tray with paper cupcake liners.
In a bowl sift Maida, baking powder, cocoa powder, coffee powder and keep it aside
For the wet ingredients, beat the softened butter along with sugar till it turns soft peaks, then gently fold in the flour altering with milk.
Pour the batter into the moulds and bake at 180 degrees for 12 mins, Check with a toothpick to see if it’s done, then bake for 3 more minutes until done.
You check the by inserting a toothpick into the cupcake, if its done or not. If the toothpick comes out dry, it means its done.
Let the cupcakes cool before serving.
Frosting can be with vanilla cocoa butter or with coffee. Else if as in my case you can simply not bother as they disappear within minutes.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 23