Best Eggless chocolate cake /cupcakes

• Vegetarian

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Cocoa powder
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Oil
  • 2 tsp Vinegar

• Dairy

  • 1 cup Milk

Found on carveyourcraving.com

Description

Ingredients

• All purpose flour – 1 ½ cups / 215 grams
• Granulated Sugar – 1 cup / 214 grams
• Cocoa powder – ½ cup / 43 grams
• Baking soda – 1 teaspoon
• Salt – ½ teaspoon
• Milk – 1 cup / 240 ml
• Oil – ½ cup / 118 ml
• Pure Vanilla Extract – 1 teaspoon
• Vinegar – 2 teaspoon
• Milk plus vinegar is nothing but buttermilk:) so if u dont have vinegar use sour buttermilk ( chaas) 1 cup by replacing milk and vinegar

Directions

• Preheat oven to 350 degree F or 180 degree C.
• Line the cupcake tray with cupcake liners
• Sieve and Mix all dry ingredients (All purpose flour, sugar, cocoa powder, baking soda and salt) in a bowl. Always sieve from a height for tender crumb outcome
• Now time for liquids
• Add vinegar to milk and let it stand for a minute .. Stir in oil
• Use liquid measuring cup to measure the liquids for best results smile emoticon
• Mix liquid in the dry ingredients - whip with a electric whipper or by a spatula or hand whip only till the batter is smooth and no lumps - dont over beat - very important
• Mine is always ready within 30-40 secs.
• And bake in pre-heated oven for about 18-20 minutes or till toothpick inserted in center of cupcake will come out with few dry crumbs .. Dont over bake
• Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely before frosting.
• Please follow the given tips - for the best tender moist cupcakes