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Egg less chocolate cup cakes and muffins is the theme for this week BM. When I saw this theme I just picked it up because I tried a very few recipes in egg less baking. And I used one or two substitues for egg less cakes like flexseeds, banana and now condensed milk. Other then these three, many other ingredients are there to use as an egg replacer.
When ever I want to make a egg less cake I just jump in to Madhurams space, Her web page name it self Eggless cooking. You can just fallow her recipe and they are very easy to make also. I like her recipe presentation like perfect mesurments and other substitutions like cake flour and egg replacers. You can just follow the recipe, It never fail for me. This recipe I have tried before and they came out so soft and moist and taste very delicious. And now I gave a small twist to the origenal recipe with chocolate. According to my theme egg less chocolate... Unbelievable they came out so beautiful and soft and taste was too good.. My heartfelt thanks to Madhuram for this wonderful reipe...
INGREDIENTS:--
Self rising flour ---- 2 and 1/2 cups
Sugar --- 3/4 cup
Baking powder ---- 1 and 1/2 tea sp
Baking soda ---- 1 tea sp
Coco powder ---- 3 tab sp
Chocolate chips ---- 1 cup
Salt ---- 1/4 tea sp
Orange zest ---- 1/2 tab sp
Condensed milk ---- 1 cup
Orange juice ---- 3/4 cup
Melted butter or oil ---- 1/2 cup
Vinegar ---- 1 tabsp
Vanilla extract ---- 1 tab sp
METHOD:----
1. Pre heat the oven at 180 degree c for 15 minutes.
2. Prepare muffins by greasing with littel oil or butter and place the paper liners.
3. Shift flour, sugar, salt baking powder, baking soda, orange zest mix well in a mixing bowl.
4. Take all wet ingredients in a other bowl mix well (no need to beat just mix well to combine every thing.).
5.Now add wet ingredients to dry ingredients and stir with a whisk don't use electric beater, do this with a hand wisk.
6. Mix well now divide the batter in to two portions and add cocopowder in one portion mix gently to make this portion as chocolate cake batter.
7. Now first scoop 1 teasp white cake batter in muffin tins, then top with chocolate batter.
8. Reduce the heat to 150 degree c and bake this muffins for 30 minutes.
9. Insert a toothpick and check if it is still not cooked the bake it for 5 more minutes. this depends up on your oven mine took 30 minutes.
10. Remove from the oven and cool them on a rack.
This is my second recipe with the theme of Eggless chocolate cup cakes and muffins for blogging marathon 23 rd edition at Vallis spice your life lets check blogging marathon page .
When ever I want to make a egg less cake I just jump in to Madhurams space, Her web page name it self Eggless cooking. You can just fallow her recipe and they are very easy to make also. I like her recipe presentation like perfect mesurments and other substitutions like cake flour and egg replacers. You can just follow the recipe, It never fail for me. This recipe I have tried before and they came out so soft and moist and taste very delicious. And now I gave a small twist to the origenal recipe with chocolate. According to my theme egg less chocolate... Unbelievable they came out so beautiful and soft and taste was too good.. My heartfelt thanks to Madhuram for this wonderful reipe...
INGREDIENTS:--
Self rising flour ---- 2 and 1/2 cups
Sugar --- 3/4 cup
Baking powder ---- 1 and 1/2 tea sp
Baking soda ---- 1 tea sp
Coco powder ---- 3 tab sp
Chocolate chips ---- 1 cup
Salt ---- 1/4 tea sp
Orange zest ---- 1/2 tab sp
Condensed milk ---- 1 cup
Orange juice ---- 3/4 cup
Melted butter or oil ---- 1/2 cup
Vinegar ---- 1 tabsp
Vanilla extract ---- 1 tab sp
METHOD:----1. Pre heat the oven at 180 degree c for 15 minutes.
2. Prepare muffins by greasing with littel oil or butter and place the paper liners.
3. Shift flour, sugar, salt baking powder, baking soda, orange zest mix well in a mixing bowl.
4. Take all wet ingredients in a other bowl mix well (no need to beat just mix well to combine every thing.).
5.Now add wet ingredients to dry ingredients and stir with a whisk don't use electric beater, do this with a hand wisk.
6. Mix well now divide the batter in to two portions and add cocopowder in one portion mix gently to make this portion as chocolate cake batter.
7. Now first scoop 1 teasp white cake batter in muffin tins, then top with chocolate batter.
8. Reduce the heat to 150 degree c and bake this muffins for 30 minutes.
9. Insert a toothpick and check if it is still not cooked the bake it for 5 more minutes. this depends up on your oven mine took 30 minutes.
10. Remove from the oven and cool them on a rack.
This is my second recipe with the theme of Eggless chocolate cup cakes and muffins for blogging marathon 23 rd edition at Vallis spice your life lets check blogging marathon page .
12 comments:
looks so soft... bookmarked it..
Ghee Rice
VIRUNTHU UNNA VAANGA
Soft and super catchy muffins,loving this vanilla-choco combo in bakes.
Love the layer effect of your cupcakes. I tried this once with mini cupcake moulds and they look so pretty! Btw just check if the Chico chips-1cup is a mistake in the ingredients or have I read it wrong?
Awesome muffins...
wow love the zebra effect :) very well made looks super moist
Tjose cupcakes look delicious.
Quick question: Self rising flour we get in the US already is nothing but maida with baking powder and salt added to it. So if we use that flour, there is no need to add leavener or salt. As per your recipe, did you add baking pd and salt again or did you use Maida? Thank you
Book. Marking , will come. Back again when I actually want to bake it...looks really cool.
Book. Marking , will come. Back again when I actually want to bake it...looks really cool.
Coincidentally I baked marble cupcake today and will be posting next week. Yours look fantastic...nicely done.
Nice double layered cupcakes...
That's a good one Padma, you can bake as many as you like..:)
looks so soft and moist
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