December 23rd, 2012
Eggless Chocolate Cupcakes With Glace Icing
These cupcakes are special to me not just because they are one of the simplest and best cakes I have ever made! Incredibly soft and moist and full of flavour, these have an added charm in my memory files because I had the best helper I could have ever asked for!
Last weekend, as I was wondering how to keep my little Hari occupied, I decided to make some cupcakes for him to share with his friends this festive season and he decided to stay on and help and surprisingly stayed on throughout the cake making and icing was complete, all amidst me kissing those soft curls and cheeks, amidst the technicalities and tasks of the baking!
So I had little hands putting in the ingredients into the bowl as I weighed and measured them and those same precious hands helping me stir the batter.
As the cakes rose in the oven I had a pair of jet black with a tinge of grey (we still havent figured out the exact colour!) curious eyes watching them with inquisitiveness, curiosity and wonder!
And the best part was the icing! I decided to go with a very simple glace icing and as I poured the icing into a piping bag with a tiny hole cut at the base, Hari was overcome with excitement as he wanted to make some designs over the cake.
All the ingredients used in this cake are very simple and mostly available at home. I have even used granulated sugar (an ingredient commonly available in most homes) as opposed to powdered or castor sugar in the cake. I would also like to mention that plain flour or maida is something that I use with great caution and discretion and it is not a part of my regular cooking. By following a pure vegetarian and sattvik diet, there are many commonly used ingredients that are not a part of my cooking so I try to use ingredients such as plain flour at times to demonstrate the versatility of pure vegetarian cooking. And as far as cookies, cakes and pastries are concerned something made at home with plain flour and other clean ingredients, it is any day better than store bought stuff filled with artificial colours and preservatives.
There are many recipes doing the rounds these days, made with vinegar. But, I came across cakes made with vinegar more than a decade ago when I was still studying in college. If you dont like the idea of using vinegar you might want to use lime juice instead but I find that depending on the quality and variety of the lime, the acidity varies affecting the texture at times. So, to maintain consistency and uniformity I suggest using vinegar.
This cake is as I mentioned so soft and full of flavour that it’s hard to believe that its egg free. Besides, it is also very simple to make and comes together in a few steps from simple ingredients. No egg replacer powders and other fancy ingredients and yet outstanding results.
This recipe is a keeper and is sure to delight kids and adults alike!
P.S- My apologies for having taken so long to make a post. A big thank you to all those of you who wrote to me and showed concern over my health. This time I took a little longer to recuperate as I couldnt rest but now I’m back to my old ways of Ayurvedic medicine and yoga ( there’s no other way especially when living in a polluted city like Mumbai!) and hopefully my allergic rhinitis will be routed out and my sinuses will be clear and I will be back with a bang in the new year!
Eggless Chocolate Cupcakes With Glace Icing Recipe
I have used granulated sugar here. If you use castor or powdered sugar then you will have to increase the quantity by a 1/4 cup. you could also bake this as a single cake in an 8” round cake tin.
For the Cake
170 gm (1 1/4 cups) plain flour
65 gm (1/4 cup + 2 tbsp) cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 cup milk + 1 tbsp vinegar
220 gm (1 cup) granulated sugar*
125 ml (1/2 cup) vegetable oil (preferably rice bran)
1 tsp vanilla extract
2 tbsp water
Line a 12 numbered cupcake or muffin pan with cupcake liners.
In a bowl assemble all the dry ingredients the plain flour, cocoa powder, baking powder and soda together and sieve together once.
Pre heat the oven to 175 C/350 F.
In another bowl put in the milk and vinegar and allow it to sit for about five minutes. Put in the granulated sugar and oil and blend with a blender until the sugar dissolves. Stir in the vanilla extract.
Now put in the sieved dry ingredients into the liquid ingredients, add the additonal 2 tbsp water and blend with a blender until well mixed about 3 to 4 minutes.
With the help of an ice cream scoop or a spoon drop the batter into the cupcake liners and bake for about 20 minutes.
For the Icing:
1 cup icing (confectioner’s) sugar
2 tbsp hot water (or more or less)
In a bowl put in the icing sugar. Stir in the hot water and mix with a spoon until smooth. Use more water for a thinner consistency and more sugar for a thicker consistency.
Spread the icing over the cakes with a spoon or with an icing bag (cut a tiny hole in it).
- Using granulated sugar increases the weight of the sugar and so if you decide to use castor or powder sugar then icrease the quanity by a 1/4 cup.
Makes 12 cupcakes or one 8” round cake