Eggless Moist Chocolate Cup Cake
Makes : 12 cupcakes size 9” or 1 cake size 8”
Easy
Preheat oven @ 170°с
Ingredients
(A) Dry
1 ½ cups cake flour/plain flour
¼ cup unsweetened cocoa powder (shifted)
1 cup caster sugar
1 tsp. baking soda
½ tsp. salt
(B) Wet
1 cup brewed coffee (1 cup of warm water dissolve 1 ½ tsp. good instant coffee granules)
1 tbsp. white vinegar or apple cider vinegar
1 tbsp. vanilla extract
¼ cup + 2 tbsp. olive oil
Method
1. Prepare cupcake tray or 1 8” cake tin.
2. Mix (A) well and keep aside.
3. Mix (B) well using K-beater till all incorporated using speed 4.
4. Add (A) to (B) spoon by spoon till all finish. (Don’t over beat). The batter should be thin and lumpy.
5. Pour into prepare tin and bake for 15-20 minutes.
6. Remove for oven and let it cool before decorate with cream or frosting cream or sprinkle with icing sugar.
(Note: If you want to deco with frosting, can be purchase from baking shop)
Equipment used : KitchenAid 5KSM150
Prepared by : Bee Bee
West Metric Sdn Bhd
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