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 with 2 tsp water and allow it to cool down before mixing it with other wet ingredients.

If you want to add sugar instead of jaggery, you can use 1/2 cup sugar for the above mentioned quantity.

The above measures can make 8 cupcakes.