Eggless Chocolate Cupcakes in Microwave

Chocolate Cupcakes are an eternal favourite among children. Although if they are vegetarian it can become a difficult task for me, since most of my baking contains eggs. This was an experiment to see if eggless cupcakes could be made without curd and oil. Turned out fairly well, if not quite as fluffy, in my opinion.
Ingredients

1 cup cream
1 and 1/2 cup Sugar
1 and 1/2 cups flour
1/2 cup milk
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 cup Cocoa Powder
Cupcake Shells

For Frosting

1/2 Cup Icing Sugar
Lemon Juice few drops
Edible red colour
Water to bind
Butterfly fondant cutter

Method

1. Beat together sugar and cream till pale.
2. Add the milk, mix well.
3. Spoon in the sifted flour, cocoa, baking soda and baking powder.
4. Fold well and scoop out batter into cupcake shells till half full.
5. Bake in microwave on high power for 4 to 5 minutes. Timing differs based on number of cupcakes in the batch.
6. Mix all the frosting ingredients to form a firm but pliable batter.
7. Roll it out with a pin and use the fondant cutter to make the shapes.
8. Place the butterfly on the hot cupcake as soon as it comes out of the microwave. It will melt at the base and stick.



Zebra Stripes Cake

It all began early on Valentine's Day when my cousin posted a video of a Chocolate and Raspberry Zebra Striped Cake on our WhatsApp Group. The technique was simple and I was itching to try it out. Good thing I was already planning on baking a cake that morning. Of course since I did not have any Raspberry Jam I decided to modify the recipe somewhat. Here's what I cam up with.

Ingredients

2 Cups Flour
1 Cup Castor Sugar
1 Tsp Salt
1 Tsp Baking Powder
4 Eggs
1 Cup Oil
1 Cup Milk
1 Tsp Vanilla Powder
1/4 Cup Cocoa
1/2 Cup White Chocolate Shavings

For Frosting

2 Cups Heavy Cream
1 and 1/2 cup Chocochips

Method

1. Sift together the flour, sugar, salt and baking powder.
2. Whisk the eggs and add the oil to them.
3. Mix well and add the milk and vanilla powder.
4. Add the flour mix to the liquid and stir well till all lumps are gone.
5. Split the batter in two halves. Add cocoa to one half and white chocolate shavings to the other.
6. Now spoon in alternate scoops of the batter into the baking dish.
 
7. I baked it in the microwave on high power for five minutes. The original recipe suggested 175 degrees and 25 minutes for the regular oven.
8. Since I had some excess batter left over I made cupcakes with chocolate centers.

9. The Heavy Cream and Chocochips need to be brought  to a boil together to make the frosting. Simply pour over the cake when you are done.

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