Yet another super-moist tasty cupcake. The rich chocolaty cupcake beautifully balanced with the sweet-sour cream-cheese frosting is one of the best matches made in heaven.
This is a recipe which I have finally come up with after experimenting with a few different recipes off the net. As I have mentioned before, the key to perfect baking is accuracy in measurement of ingredients and for all of them to be used when they are in room temperature.
It takes about an hour to prepare 18 cupcakes.
Ingredients:
For cupcake:
Maida - 1 cup (130 g)
Powdered sugar - 3 tbsp
Cocoa powder - 1 tbsp
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Condensed milk - 200 ml
Milk - 3/4th cup (150 ml)
Butter - 100 g
Apple Cider Vinegar - 3 tsp
Vanilla Essence - 1 tsp
Red food color - 3 tsp
For icing:
Icing sugar - 200 g
Cream cheese - 100 g
Butter - 100 g
Vanilla essence - 1 tsp
Lemon juice - 1 tsp
Method:
In a large bowl, beat butter till it is smooth. Add condensed milk and regular milk. Mix well with vanilla essence and red food color. Sieve in the dry ingredients - maida, baking powder, baking soda, powdered sugar and cocoa powder with small quantities of apple cider vinegar. Pour equal quantities of batter into cupcake moulds. Bake in pre-heated oven for 15-20 mins at 180°C.
In a large bowl, beat butter till it is smooth. Add Cream cheese and mix well. Add icing sugar in small quantities till it is fully combined. Finally add vanilla essence and lemon juice and whip till peaks are formed. Pipe the mixture onto the cupcakes using any nib you like after the cupcakes have cooled.
The recipe is so easy that I am sure most of you will try it out more than once. And again as all my recipes are - it's egg-less.
Happy baking!!
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