EGG-LESS CHOCOLATE CUPCAKE WITH BUTTERCREAM FROSTING

INGREDIENTS
For cupcakes
1 1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 cup butter
1 1/2 cup powdered sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vinegar
1 tsp vanilla essence
1 cup milk


For frosting
3 1/2 cup icing sugar
1/2 cup cocoa powder
1 cup softened butter (don't use refrigerated hard butter) 
1/4 cup dark chocolate (optional)
4 tbsp cream or milk

METHOD

Line butter paper in muffin mould or muffin tray. Pre-heat oven at 180 degree for 10 minutes.

In a bowl sieve together flour, cocoa powder, baking soda, baking powder and keep aside.

In another bowl mix melted butter, powdered sugar and vanilla essence. Beat all the ingredients well till incorporated.

Add milk little by little to judge the consistency and add accordingly.

Pour the batter till 3/4 in lined cupcakes and tap it 2-3 times.

Bake it in oven at 180 degree for 20-25 minutes or till skewer comes out to be clean.

For frosting:

Melt dark chocolate with 1/2 tsp butter. Sieve icing sugar and cocoa powder. Add melted chocolate and butter and mix. Beat it till well incorporated now add cream or milk, I added cream. Beat till it becomes creamy and soft.

Take piping bag add frosting and decorate using tip of your choice. I used wilton 2C tip.

Cut the top layer for cake thinly for smoother and levelled surface.

Start piping from centre and move round towards the edges.

Decorate with sprinklers and bring smile on kids face.

Pictorial:










1. Sift flour, cocoa powder, baking soda and baking powder.











2. Beat softened butter, sugar, vanilla essence well till incorporated.











3. Mix dry ingredients in wet ingredients. Add milk little by little and keep mixing till you get right consistency batter.











4. Make smooth and creamy batter.

5. Pour in moulds till 3/4 th level and bake it at 180 degree for 20-25 minutes or till skewer comes out to be clean.


For Frosting:

1. Mix together icing sugar, cocoa powder, softened butter. Mix.

2. Add melted butter. Mix well in beater.

3. Beat till you get smooth and creamy texture.

4. Here is the right consistency and texture we are looking for.

5. This is the tip I used (wilton 2C).

6. Once cupcakes come down to room temperature, slit the upper layer for more smooth and levelled texture. Starting from the centre swirl the frosting round and end on top.

7. Top view.

8. Decorate with sprinklers.

9. Close up.