Easy Eggless Chocolate Cupcake

When I made muffin last week, my little one asked “Is this cup cake for my birthday party? Can I take this to school?” Kids always love cup cakes. Yesterday they had valentines party in school, I made this cup cake for them. This is the first time I am trying eggless cake, I was wondering how its going to turn out? It was so good and spongy. This measurement yields 16 Cupcakes.

Ingredients:

For Cupcake:

All purpose flour	1 ½ cup
Sugar	1 cup
Baking soda	1 tsp
Salt	1 tsp
Coco powder	1/3 cup
Oil	½ cup
Water	1 cup
Vanilla extract	1 tsp
Vinegar	1 Tbsp
For Frosting:
Unsalted butter	1/3 cup
Vegetable shortening	1/3 cup
Salt	1/8 tsp
Confectioners’ sugar (sifted)	4 – 5 cups
Clear vanilla extract	2 tsp
Milk	¼ - 1/3

 

Directions:

Cupcake:

1. Line your cupcake pan and preheat the oven to 350ºF.
2. Mix all the ingredients together until moist and blend well for 2-3 minutes.
3. Fill the cupcake cups ¾ and bake for 20- 25 minutes (Mine done in 20minutes).

 

Fluffy White Frosting:

1. Beat together the butter, shorting and salt in a large mixing bowl till fluffy.
2. Add about half the sugar, and beat slowly until well blended. Add the vanilla and half milk and beat until fluffy.
3. Continue mixing in the remaining sugar and milk alternately beat until the frosting is light and fluffy.

 

 

Sharing to: original spotlight announcement link, Gayathri'sCookSpot, What is with my cuppa and Nupur's page