May 17th, 2010

Eggless Chocolate Cream Cupcakes With Ferrero Rocher Nutella Icing

Eggless Chocolate Cream Cupcakes With Ferrero Rocher Nutella Icing

Any celebration is incomplete without a piece of cake. You have to agree with me that it gets all the more charming when it is baked at home from scratch and decorated to suit ones taste, moods or the occasion on hand.

When we were engaged and were in a long distance relationship, Ro often got me gifts of Ferrero Rocher chocolates. My man has a thing for Nutella too and that’s why I decided to use Ferrero Rocher chocolates and nutella in a frosting to ice my chocolate cream cupcakes to celebrate our wedding anniversary in the first week of May. A google search revealed that cakes with nutella icing are quite popular indeed.

The anniversary edition packaging of a box of these chocolates says: “At the heart of each Rocher is a whole roasted hazelnut surrounded by a smooth filling all wrapped in a light crispy wafer covered in milk chocolate and chopped hazelnut.” Chocolate, hazelnut and nutella! A perfect combination of delight in every bite. And also great as a topping for the icing of my cakes! Looks dressy and sophisticated and all you need to do is open a box and plonk one of these on the cakes.

I decided to use low fat cream instead of milk and made a few other tiny changes to my eggless chocolate cake recipe. The result was a super fluffy, tender, moist and delicious cake. I made a promise to myself to use the base chocolate cake recipe with myriad other embellishments, making a few souls around me happy in the bargain. :-) The happiness in the eyes of someone who bites into a good piece of cake can be the subject of an entire post. But let me spare you the details. My mind is already brimming with exciting icing ideas and other ways to decorate this cake.

The icing may taste a bit too sweet for people who prefer lesser amounts of sugar. We like our cakes not overtly sweet and found the icing overpowering the delicate chocolate cakes. But its a different story when you serve it to children. When I gave it to Nandini, our friends daughter who visited us the next day, she relished every bite. And so did Abha and Esha, the daughters of another friend. The proof of the pudding is in the eating. And in the pictures below! :-)

Eggless Chocolate Cream Cupcakes with Ferrero Rocher Nutella Icing Recipe

These cupcakes are so delicious even without the icing!

Makes 12 cupcakes or one 9” round cake

For the Eggless Chocolate cream cupcakes

Ingredients:

200 gm (1 1/2 cup) plain flour*
50 gm (1/3 cup) good quality cocoa powder*
2 tsp baking powder
1 tsp baking soda
400 gm (1 tin) sweetened condensed milk
100 gm (1/2 cup) butter, melted
200 ml cream (7 fl oz/ 3/4 cup)

3 tbsp sugar * (optional)

2 tsp vanilla extract

Ferrero Rocher Chocolates for decoration

Method:

Line a cupcake or muffin tin with the liners or grease and line the bottom of a 9” round cake tin with baking parchment or greaseproof paper.

Preheat the oven at 160C/ 325F/ Gas Mark 3.

In a mixing bowl, assemble the flour, cocoa powder, baking powder and baking soda, mix well with a spoon and sieve once to make the mixture uniform or use the stand mixer with the paddle attachment for this purpose.

In another bowl, assemble all the liquid ingredients, the melted butter, condensed mlk and cream and beat until well mixed using a hand mixer on medium low speed or using the paddle attachment of the stand mixer. Add the sugar if using and mix again. Put in half the flour mixture and beat until mixed, about 2 to 3 minutes. Stir in the remaining flour and vanilla and beat until smooth and creamy, about 2 to 3 minutes more.

Spoon the batter into the prepared cupcake liners or the 9” round tin. Bake for 25 to 30 minutes if making cupcakes or 1 hour if making the cake in the 9” round tin.

 

* If you prefer your cakes sweet and if you are making it without the icing then I suggest that you make this cake with the additional sugar.

For the Ferrero Rocher Nutella icing*

Ingredients:

60 gm (6 tbsp) unsalted butter at room temperature
170 gm (1/2 cup) nutella
480 gm (4 1/2 cup) icing or confectioners sugar
2 to 4 tbsp milk
1 1/2 tsp vanilla

Method:

In a large mixing bowl, put in the butter, vanilla and nutella and beat well with a hand mixer. Stir in the icing sugar and beat using as much milk to get a smooth icing.

Finish the cakes

After the cakes completely cool down, spread the icing on the cake with the help of a piping bag and the desired nozzle.  Place a Ferrero Rocher chocolate on each iced cake.

* It is always better to measure flour in a weighing scale for accuracy in baking.

*Nutella icing recipe adapted from here.

Filed Under: Anniversary, Baking Powder, Baking Soda (Sodium Bicarbonate), Birthday, Butter, Cakes & Cookies, Christmas/Easter, Cocoa Powder, Condensed Milk (sweetened), Cream, Dairy Products, Dessert, Eggless Baking, Family Get Together, Flour (plain), Nutella, Picnic, Potluck Party, Snacks & Small Meals, Sugar (Icing/confectioners sugar), Vanilla Extract, World · Tags: , , , , , , ,

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Comments (99 Comments)

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  1. Sharmilee says:

    Yummy looking icing and cupcakes…rich and soft they look!

  2. urhegde says:

    hi anu very proud of u.

  3. Priti says:

    Wow wonderful clicks….looks so awesome cupcakes…

  4. Wowwwwwwwwww… looks soooo perfect and tempting.. loves all the pics and ur presentation.. gr8 job dear!!

  5. vedika says:

    Anu akka,
    Firstly, Amazing Pics. Even of the cute little girl :)
    I am sure whoever tastes this cupcake will indulge like A kid only.
    Me want.
    I dont want dinner. These Pictures are enough to fill my stomach. :)

  6. Disha says:

    Hey anushruti! Those cupcakes look amazing! Was wondering wot kinda cupcakes I shd make for my jiju’s bday. These are on the list now! Yumm!!
    - Disha.

  7. Gauri says:

    Wow… just mouthwatering pics…. all chocolate lovers will go bonkers over this. Ferrero Rocher is one of the best chocolates ever n toping these cupcakes with the most sophisticated chocolate is a unique idea.

    I’m also really eagerly waiting for your post on Mango Cheesecake with easily available ingredients. I follow your website regularly… Cooking is my passion… I think ur doin great!

  8. Anushruti says:

    Thank you everybody. I really wish I could share these with all of you my dear readers. :-)

    Gauri: Thanks for your sweet words. They made my day. And thanks for reminding me of the mango cheesecake. Mango cheesecake coming up!

  9. El says:

    Ferrero Rocher and Nutella? How can you go wrong?

  10. Nandita says:

    Loved the pic of the single cupcake sitting on the green and white floral pattern :) Great idea to sit the Ferrero rocher on top of the icing!

  11. A&N says:

    Love the little girl’s pics :) So shy and adorable.

    I love the colour on your cupcakes. Very natural chocolate. Great recipe :)

  12. Hi Anu,

    Lovely clicks as usual. Great macros. Love the way you have taken pains to ice the cuppy cakes!!!

  13. sasa says:

    All kinds of desserts is my favorite, especially cake.

  14. Gauri G says:

    Hi! Great Blog! Congratulations…

    I just want to inquire about the brand of unsalted butter you use. The ones available in the market are imported and quite pricy.

  15. Anushruti says:

    Gauri: Hello, the unsalted butter that I use is what I make at home. (I just collect the cream from the milk and mix it with a little yogurt from time to time to prevent it from getting spoilt. Using a hand blender or in a food processor with the whip attachment, churn the cream and voila you have butter!)

  16. Anushruti says:

    Gauri: You can use salted butter too as a substitute for the unsalted butter.

  17. Muditha says:

    Hi, I tried your recipe and it turned out great… everyone at home loved it… I have to agree with you about the frosting though, it was very rich because of the nutella and even with only 1 cup of icing sugar instead of one it was really SWEET! I think next time round, I’ll probably just put a bit of nutella and dust it with powdered sugar instead of frosting it because the cake is fabulous… :D Thanks a lot for the recipe…

  18. Muditha says:

    Sorry that should be ‘..instead of FOUR’ not one… typo!

  19. Anushruti says:

    Muditha: I’m so happy you liked this cake. It has wonderful and deep chocolate flavours. Thank you for reporting your success.

  20. Michelle says:

    I’ve been searching online for eggless cake recipes for ages now and have never come across your site. So glad I have!!!! My son’s allergic to eggs so I try to make allergy-friendly cakes for him, but I havent had great success as my cakes usually turn out sunken or heavy & dense. I shall give your recipes a try and see if I can turn out beautiful cakes like yours.

  21. Faith says:

    Hi there,

    This recipe looks divine,i can’t wait to try it. I just wanted to know, what cream you used in the recipe. For example single cream or double crem

  22. Anushruti says:

    Faith: I used low fat cream. Happy baking!

  23. Aparna says:

    Hi Anushruti,

    Thanks for sharing your wonderful recipe. Before looking at your recipe I had tried another recipe and the cupcakes looked more like discs! Your recipe was perfect and was a hit with the whole family. Thanks again!

    Aparna

  24. D says:

    Is low fat cream the same as single cream?

  25. Anushruti says:

    D: The low fat cream I used has 25% butterfat. Single cream usually has 20% butterfat, but could be different in different countries. You could substitute single cream with low fat cream.

  26. Shajitha says:

    Hey! I used the recipe to make a cake but used Cadbury Creme Eggs instead of Ferrero Rocher and it was absolutely delicious. Thank you for the recipe!

  27. Gina says:

    Just wondering if the cream was sour cream or whipping cream.
    I can’t wait to try this recipe!
    Thanks!

  28. Anushruti says:

    Gina: It was neither sour cream or whipping cream. It was 25% low fat cream.

  29. urmila says:

    I cant get over how truly delicious these cupcakes were!! way to go!!

  30. Anushruti says:

    urmila: So happy you enjoyed them!

  31. Aparna says:

    Hi Anu
    Tried baking cake for first time, and it came out prefect! Thanks Anu I am so glad that I tried your recipe first.
    My family just loved it!

    Aparna

  32. Anushruti says:

    Aparna: How I love to read comments such as yours! I’m so happy that you got this right the first time! All the best!

  33. parul says:

    why do i have cracks in the cupcakes i make according to your recipe??

  34. parul says:

    can we use whipping cream if the low fat cream is unavailable??

  35. priti says:

    hey anushruti, i love to read ur recipes. much ás i would like to try them all. but my problem ís i have a micro/convection n can i make ur recipes in them n what vessels to bake in a micro/convection? please help.

  36. Anushruti says:

    Parul: Most cupcakes and muffins, eggless or not usually crack a little on the top. I personally like it as it gives it that homemade or artisinal touch!

  37. Priya says:

    Cakes Look Amazing,
    i have tried and tested so many eggless cake recipes but they end up dry and tastless.
    i cant wait to try this recipe.
    i wanted to ask if you use double cream or single cream?
    also for the cake batter do you use unsalted butter?
    Would love to hear back from you.
    thanks Priya x

  38. Anushruti says:

    Priya: Single cream should work fine here. I don’t have a rule for butter and use both salted and unsalted depending on what’s available. Hope this helps! Cheers!

  39. Amee says:

    Hi! The pics look yummy! I’m wondering if the sweetened condensed milk can be replaced with milk and the sugar increased?

  40. Anushruti says:

    Amee: Since this is an eggless cake, the condensed milk also acts as an egg substitute here. You could try substituting milk with more sugar but the texture might not be the same!

  41. Payal says:

    Hello Anushruti,

    This is a fantastic recipe for an amateur like myself. It turned out to be delicious and I would like to thank you for that. :)

    Payal.

  42. Anushruti says:

    Payal: Hello and thank you for your feedback! Am thrilled to hear from folks like you! I hope you are inspired to continue your endeavours in baking.

  43. nandso says:

    Hi! Thank you so much for this recipe, made it today for Rayan’s birthday and it was such a hit with the kids. I was amazed at how light and airy the cakes and they rose even more than the ones with egg in them! Looking forward to trying some more recipes from the site soon :)

  44. Anushruti says:

    nandso: I’m elated that all the kids (mine included!) enjoyed the cake that you made! This is perfect example that you don’t need eggs to get great cakes!

  45. Priya says:

    Hi Anushruti, thank you for your response, i made these cakes with light double cream and they turned out so good.Finally found the best eggless cupcake recipe.
    I was wondering if you could give me a recipe for moist Eggless Coconut Cupcakes?
    Will be trying your other recipes soon!!
    Priya x

  46. Anushruti says:

    Priya: These are undoubtedly one of the best cupcakes I have made and am glad that you liked it too! Have added your recipe request to my list. Hope you will be patient as I have a long pending list to complete. :-)

  47. Lasya says:

    Just amazing these cupcakes are..! I love cupcakes since chilhood I i had been making many too..! but never got this idea before! love them!

  48. Astute says:

    Hi, I think you are vegetarian, so to warn you Nutella is not vegetarian as it uses rennet made of Calf, they confirm this on their website too http://www.wakeuptonutella.co.uk/faqs.php
    To know more about calf rennet – make ur heart strong as it is very cruel
    Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of slaughtered young, unweaned calves. These stomachs are a by-product of veal production. If rennet is extracted from older calves (grass-fed or grain-fed) the rennet contains less or no chymosin but a high level of pepsin and can only be used for special types of milk and cheeses. As each ruminant produces a special kind of rennet to digest the milk of its own species, there are milk-specific rennets available, such as kid goat rennet for goat’s milk and lamb rennet for sheep’s milk.(Wikipedia)

  49. NSJ says:

    Thanks so much for pointing this out Astute! No more Nutella for me and my family! And I coincidentally bought Rapunzel Organic Chocolate Hazelnut butter from Whole Foods just yesterday since it has organic sugar and paid 6 bucks for a small bottle! But it’s so worth it now! And it’s so yummy! It’s strange though, my Mom told me in India Nutella comes with the ‘green dot’.. don’t think people know!

  50. Anushruti says:

    Astute: Thanks for pointing this out. In India, nutella is labelled green, which means suitable for vegetarians and the website your link is pointing towards is UK based! Ofcourse I know what rennet is and have been vociferously writing about it here! http://www.divinetaste.com/archives/cheese-biscuits/ and http://www.divinetaste.com/archives/vegetarian-strawberry-cheesecake/ Despite the mystery, I don’t think I would use nutella until I get clear clarification from the company. Thanks once again!

  51. Astute says:

    Hi Anushruti,

    Thanks for taking my comments with calm, I have seen some people getting offended, but you are cool, best way is to write to the company and double check. multinationals do take advantage of ignorance in India and loopholes in labeling requirements in India, as standards are not as strict as in the UK. Same applies to Dr Oetkers Pizzas available in Mumbai Supermarkets all cheese used in so called vegetarian pizzas is made using rennet :(
    Beware with Ferrero Rocher aas well I have email from the manufacturer confirming that they are vegetarian when sold in normal packs but if part of assortment they are not. The excerpt from their email is (he following products are suitable for a vegetarian and alcohol free diet:

    Ferrero Rocher (whey powder is microbiological, (vegetarian) unless sold in Prestige/Collection assortment packs)
    Kinder Surprise (vegetarian)
    Kinder Bueno, hazelnut and white (vegetarian)
    Kinder Chocolate (vegetarian)
    Kinder Maxi (vegetarian)
    Tic Tac Mint (vegetarian)
    Tic Tac Spearmint (vegetarian)
    Tic Tac Cool Cherry (vegetarian)

    Unfortunately we cannot guarantee that the whey powder of the Ferrero Rocher contained in the Prestige/Collection Pack, Rondnoir, Garden, Raffaello, Nutella, and Kinder Happy Hippo is not of animal origin. Also the orange flavour Tic Tac would not be suitable due to the colouring.

    Hope the above is of assistance

    Dorothy Fleri
    Consumer Relations Department
    Nutella & FR are made by same company :)

    I love your blogs the way you write , Keep up the work to bring Divine Taste in our life

  52. Mohan P Dhakal says:

    I love chocolates but I miss to bite it among colleagues and friends when I am not sure about whether it’s eggless or not………. I could enjoy it if it’s mark as 100% vegetarian or eggless………

  53. Lauren S. says:

    Hi! Do you include the vanilla in the cake with the rest of the liquid ingredients? I wasn’t sure. Thanks!

  54. Anushruti says:

    Lauren: yes…mix it in, into the batter!

  55. Malti Maltz says:

    Hi… I was wondering How much of everything listed in the ingredients should I put if I wanted to make this a vanilla cake instead of Chocolate… I mean If I eliminated the cocoa from the ingredient, I am afraid it might end up being to sweet.. Please advice me on this… I really wish to turn this cake into a plain white vanilla cake… Thank you so much

  56. Anushruti says:

    Malti: That sounds like a brilliant idea!Replace 50 gm cocoa powder with flour or cornflour/cornstarch, keeping the rest of the ingredients the same!

  57. Malti Maltz says:

    Alright… am gonna do it… and will let you know how it turns out… Thanks so much.. You are such a Gem..

  58. Yaso says:

    Hi,

    You have a wonderful collection of recipes. I can’t wait to try this cake, but i have only heavy whipping cream at home. Can i use it instead of plain cream, if not, what else can i use to substitute the cream.

    thanks

  59. Anushruti says:

    Yaso: You can use 50% whipping cream and 50% milk to get the consistency of low fat cream.

  60. sara says:

    Hi,

    I had come across your choc. cake recipe a month back…my son loved it…however i forgot to save this blog.

    Today i need to send cupcakes to his school..and guess what i am searching searching and cant find your page.

    i remembered…when i was browsing your blog..i read a post about kitchen aid mixer..and someone got it for you…so i ran a search on that…love google..and your post came up and i found the recipe i was looking for..hehehehe…

    off to make the cupcake…

    thanks !
    sara

  61. Anushruti says:

    Sara: Great! Glad you found your way again. Enjoy the cupcakes!

  62. Malti Maltz says:

    Hi I followed your instructions about turning this cake into a plain vanilla cake and IT IS AMAZING…. Thank you so very very much.. Everyone loved it… The texture is amazing… Do you think we can use the same ingredients to turn it into strawberry cake… Pls do suggest how can I do so… I can’t wait to try it…

  63. Anushruti says:

    Malti: Glad you liked it. To make it into a strawberry cake…stir in 2 tbsp strawberry crush into the vanilla cake batter. Or stir in 1/2 a cup of pureed strawberry and decrease 1/2 a cup of liquid in the recipe. You can also put in 1/2 a cup of chopped strawberry.

  64. Malti Maltz says:

    Alright… I will try it and let you know the result… do you think I should reduce 1/2 cup of the cream or the condensed milk??

  65. Anushruti says:

    Malti: You could reduce 1/2 cup of the cream not the condensed milk.

  66. aishwarya says:

    heyy i jus wanted to know if we shuld use non-dairy cream or fresh cream??

  67. Anushruti says:

    aishwarya: I used fresh cream.

  68. Malti Maltz says:

    Hey… I hope you are well… I have seen your latest creations and can’t wait to try them out… All of them taste great but this is one of my favorite… I love the basic ingredients in this cake… and that is why this time I would like to turn this into a mango cake.. People appreciate this cake very much and I would like to surprise them with a new flavor… So of course I’d have to go back to the one who created it and that is you… Do I do the same to the take as I did when I put strawberries in them… Also, if I put chopped strawberries should I still remove 1/2 cup of the cream.. Or this applies to purees only.. I can’t wait to whip up something different…. Thank you

  69. Anushruti says:

    Malti: Thank you for your kind words. Yes, you can try doing the same with mangoes as you did with strawberries. You will have to remove the cream only if use the puree. It doesnt apply to chopped fruit.

  70. Malti Maltz says:

    Oh ok… thank you, thank you so much…. I truly appreciate the input and yes you are an excellent baker… Making eggless taste real good is definitely your expertise… well done

  71. Anushruti says:

    Malti: Thank you for your appreciation and support. Readers like you keep me going strong!

  72. Malti says:

    Hey,I hope you are doing amazing and experimenting in your kitchen… I just had a quick question, needed your expertise on this one. I tried removing half cup of the cream and added half cup of mango puree… The result were not bad, however I did it find the texture to be more that of a bread than cake, and the taste of the mango was slightly missing even after adding the half cup of the puree… I guess the cream made the texture of the cake softer. Is there anyway to not eliminate the cream but still add 1/2 cup mango puree without causing the cake to be soggy… pls advise me…

  73. Malti says:

    I hope you are doing amazing and experimenting in your kitchen… I just had a quick question, needed your expertise on this one. I tried removing half cup of the cream and added half cup of mango puree… The result were not bad, however I did it find the texture to be more that of a bread than cake, and the taste of the mango was slightly missing even after adding the half cup of the puree… I guess the cream made the texture of the cake softer. Is there anyway to not eliminate the cream but still add 1/2 cup mango puree without causing the cake to be soggy… pls advise me…

  74. Vijya says:

    Hi, I’m a strict vegetarian living in the UK, this website is fantastic for eggless baking. I’ve just popped some of your choc cupcakes in the oven – my kids are looking forward to the results!

  75. Nina says:

    Hi i wanted to ask, how do you make sure the cupcakes won’t fall in and defloat?
    Thanks:D

  76. Anushruti says:

    Vijya: Nice to hear from you! Hope your kids enjoyed the treat.

  77. Anushruti says:

    Nina: Just follow the recipe and your cupcakes wont sink.

  78. Aakriti says:

    Hi Anushruti,

    Can I use Amul fresh cream for this recipe?

    Aakriti.

  79. Anushruti says:

    Aakriti: Yes..you can!

  80. Gayatri Mulherkar says:

    How do I prevent the icing from melting when kept out of the refrigerator?

  81. Sitapriya says:

    Hi,
    I live i the USA and have tried various eggless cake recipes. I am very glad to say that i found the right one here…the perfect one. Although i substituted Carob powder to Cocoa as we dont take caffeine in any form, it turned out to be really good. I personally like your recipes very much and also enjoy reading them…beautiful pictures too. Thank you for sharing all your treasured recipes with all of us.
    Hare Krsna.

  82. Anushruti says:

    Sitapriya: Thank you for writing to me and for appreciating my efforts. You are very kind.

  83. nishita gandhi says:

    hey, i love your recipes but i had one doubt. can you please suggest a good quality cocoa powder which is available in Mumbai.Because there is valrhona powder its supposed to be really good but the sad part is that it isnt available here. so please suggest! i’m waiting for your reply! thank you so much! nishita.

  84. Anushruti says:

    Nishita: Yes..Valrhona is one of the best you could get. Hintz available in supermarkets in India is good. Or else go for the good old cadbury.

  85. Niyati Kotian says:

    Hi , love your recipes.I would like to know how to make eggless tiramisu.

  86. Anushruti says:

    Niyati: Sure. Will post a recipe.

  87. Jaydee says:

    Hi Anushruti!

    Tried this recipe! It was soo yummy!Thank you soo much! Do you know why the cake sunk in the middle when it came out of the oven? Maybe i missed something. Please let me know.Thanks!

  88. krishna says:

    hi.. i recently saw your recipe blog while surfing around for recpies and as far as i have surfed this site,i would say WOW! i was actually wondering if you could post a recipe for me. its this chocolate fudge am trying so hard and flops every time. the consistency is awkward.. i have tried many recpies and it always turns up grainy or doesn’t set at all. thankyou,and ill continue exploring your eggless baking section :)

  89. Anushruti says:

    Jaydee: Please refer to my FAQ.

  90. nishita gandhi says:

    hi, this recipe is mind blowing like seriously! i made my first batch and the taste is amazing!its divine. but the sad part is that my cupcakes kinda sunk in the middle. i dont know why. this had happened with my brownie also. i really dont know where im going wrong!i just cant get over the taste.. they are so moist! i really really love your website. its had helped me alot in baking! one request can you post eggless Belgium waffles recipe! i’m really craving for it!thanks :D

  91. Anushruti says:

    nishita: Thank you for your kind words. Please refer to my baking FAQ for the answers to your questions. http://www.divinetaste.com/faq/

  92. Aarthi says:

    Hi Anu, I just made these cupcakes using your recipe and they came out really good. I am so happy with them, thank you for sharing! I love all your baking recipes, good eggless cake recipes are hard to come by..this one is a keeper. My hubby loved it so much that even though he isn’t much of a chocolate lover, he went in for seconds :) I did not do the icing, but as you had suggested i added a little bit of sugar to my batter.

  93. nishita gandhi says:

    hey! i made these cupcakes again and they turned out to be amazing.. like i made these at 2am because i was really bored!:P i used your advice of testing 3-4 cupcakes and not opening the door for first 15minutes. i did exactly the same and the cupcakes didn’t sink at all :D i was so happy, i actually woke my mom up at 4am and showed her the cupcakes! she took these cupcakes for my cousins today and they all loved it. thank you so so much for your help.your blog is really really helpful because i love baking and i’m not allowed to use eggs. and more one thing can you please tell me which brand of vanila essence do you use or is really a good one because the one i use is not that great.. and one more request can you please post eggless Belgium waffles recipe, i’ve really been craving for them lately and even post cupcake frosting recipe and even how fill something inside the cupcakes! thanks a ton! :D

  94. Anushruti says:

    nishita: How exciting! Loved to read about your night adventure with the cupcakes and happy to know that they turned out well for you at las. All’s well that ends well!

  95. cake toppers says:

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    Would you be interested in trading links or maybe guest writing
    a blog article or vice-versa? My blog addresses a lot
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  96. akshita says:

    Hi
    Can i use less of the icing sugar quantity as mentioned for the icing?
    Will it not be extremely sweet? :\

  97. Anushruti says:

    akshita: It will be sweet but I needed that quantity of icing sugar for the texture I was looking for. You can use less ofcourse but the texture would be a little runny.

  98. nishita gandhi says:

    hi, if i make the cupcakes with the icing then should i add the 3tbsp of sugar? thanks! waiting for your reply :)

  99. Anushruti says:

    nishita: If you like your cakes less sweeter don’t add and if you want them to be sweet please do add.

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