Eggless Chocolate Cupcakes
INGREDIENTS: Dry ingredients: All purpose flour - 1 cup Cocoa Powder - 1/4 cup Baking powder - 3/4 tsp Baking soda - 3/4 tsp Salt - a pinch Wet Ingredients: Curd - 1/2 cup Water - 1/4 cup Oil - 1/4 cup, neutral flavor Vanilla Extract - 1 tsp Jaggery - 3/4 cup, powdered Vinegar - 1 tsp PROCEDURE: Sieve the dry ingredients into a bowl and keep it aside Pre-heat the oven at 350F for 12 mins Line the silicone molds with the baking liners and brush them with oil. Combine all the wet ingredients in a bowl. Whisk it. Then, add in the dry ingredients and blend for half a minute on low speed using a hand blender. Fill in the molds with batter. Fill them 'half-way' through since they will puff up while baking. Place all the molds on a baking tray and bake them at 350F for 15 to 16 mins. Take them out of the oven and allow them to completely cool down to room temperature. After this, you can decorate with the frosting and top it with colorful sprinkles. TIPS: You can melt the jaggery w
