Well after many trials I finally found a recipe which worked for me :D
I finally nailed an egg-less cake (and it was still spongy :D), so thought will share :)
Leia Mais
I finally nailed an egg-less cake (and it was still spongy :D), so thought will share :)
Ingredients:
- Maida - 21/2 cups,
- Baking powder - 11/2 tsps
- Baking soda - 1/2 tsp
- Butter - 3/4 cup, softened (room temperature)
- Sugar - 1 2/3 cups of powdered sugar
- Vanilla essence - 1/2 tsp
- Milk - 3/4 cup (luke warm)
- Yogurt - 1 cup (room temperature)
- To prepare Chocolate Ganache:
- Fresh cream - 200 ml (I used normal Amul Fresh )
- Dark Chocolate - 200 gms, chopped into bits
Procedure:
1 1. Pre-heat oven to 180 C for 15 mts.
2. Grease you cupcake cups / muffin pan and keep aside.
3. Sieve flour, baking powder and baking soda twice. Twice coz it will make the batter more smooth, and keep aside
4. In a bowl, cream the powdered sugar and butter till light and fluffy. (I just did till the sugar n butter were blended properly)
5. In another bowl, mix milk, yogurt and essence. Whisk well for a minute. Pour this milk mixture into the butter-sugar mixer and whisk till well combined. (Looks like it’s not right but wait till it bakes :D )
6. Add the flour and fold into the batter. Do not beat (coz the milk will curdle). Just fold till not trace of flour is found.
7. Pour upto 2/3rd of the batter in each cupcake liner. Bake in pre-heated oven for 18-20 mts. Check from 15 mts onwards. They will not brown too much and will appear white in color after baking. (For me the cupcakes took 16 min; and one lil big cake made with same batter .. that took around 35 min to bake completely)
8. Place a tooth pick in the center of the cupcake and if it comes out clean, the cupcake is done.
9. Remove from oven and cool for 10-15 mts. (This is reqd coz otherwise when you pour the ganache over a warm cupcake the chocolate melts n becomes runny :P, made that blunder :P)
2. Grease you cupcake cups / muffin pan and keep aside.
3. Sieve flour, baking powder and baking soda twice. Twice coz it will make the batter more smooth, and keep aside
4. In a bowl, cream the powdered sugar and butter till light and fluffy. (I just did till the sugar n butter were blended properly)
5. In another bowl, mix milk, yogurt and essence. Whisk well for a minute. Pour this milk mixture into the butter-sugar mixer and whisk till well combined. (Looks like it’s not right but wait till it bakes :D )
6. Add the flour and fold into the batter. Do not beat (coz the milk will curdle). Just fold till not trace of flour is found.
7. Pour upto 2/3rd of the batter in each cupcake liner. Bake in pre-heated oven for 18-20 mts. Check from 15 mts onwards. They will not brown too much and will appear white in color after baking. (For me the cupcakes took 16 min; and one lil big cake made with same batter .. that took around 35 min to bake completely)
8. Place a tooth pick in the center of the cupcake and if it comes out clean, the cupcake is done.
9. Remove from oven and cool for 10-15 mts. (This is reqd coz otherwise when you pour the ganache over a warm cupcake the chocolate melts n becomes runny :P, made that blunder :P)
Chocolate
Ganache:
·
To prepare chocolate ganache, place the fresh
cream in a stainless steel bowl and heat it over low flame till bubbles appear
around the edge of the pot. It should just scald. It usually takes less than a
minute or so. Turn off heat.
·
Immediately pour this cream over the chopped
chocolate and cover it. Let is sit for 5 mts. After 5 mts, whisk till smooth
and leave aside for half an hour. Frost the cupcake with chocolate ganache.
Note: If you want the
chocolate to set soon na once you decorated your cupcake but it off in fridge
:D
