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.

Ingredients

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

pinch salt

30 gm cocoa

Procedure

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.