DEEP CHOCOLATE CUPCAKES
These are simple chocolatey egg-free cupcakes. Bake them a day before you frost them, for a moist tender crumb. I like to frost these with some sweetened whipped cream and add toppings like crushed Oreos, caramel or coloured sugar sprinkles.
150 ml warm water
75ml neutral oil
1 tsp vanilla extract
3/4th tsp vinegar
125 gm caster sugar
125 gm all-purpose flour
1-1/2 tsp baking soda
30 gm cocoa
Preheat oven to 170 degrees celsius. Grease and line 11 small cupcake tins.
Sieve all-purpose flour, baking soda, salt and cocoa. Keep aside.
Mix water, oil, vanilla extract and vinegar in a bowl. Add sugar and blend the mixture till
the sugar dissolves. Add flour mixture to the liquid mixture and whisk lightly till the
batter is combined. Fill lined cupcake tins 2/3rds and bake for 20 minutes till done.
Cool and unmold cupcakes. Frost as desired and serve.