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Eggless Coffee Cupcakes

Soft and spongy eggless cupcakes with a coffee kick. Smothered with some coffee cream cheese frosting. Yummy-licious!

Eggless Coffee CupcakesEggless Coffee Cupcakes

Chef

:Nishtha Asrani

Recipe Servings

:6

Recipe Cook Time

:45 Minutes

Recipe Rating

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Ingredients

  • Dry ingredients:

    1 cup maida/ flour

    1 tsp baking powder

    3/4th cup sugar, powdered

    1 1/2 Tbsp cocoa powder


    Wet ingredients:


    1/2 tsp vanilla essence

    5 Tbsp butter, softened (Salted. In case you are using unsalted butter, add 1/4 tsp salt)

    3/4th cup milk, to make the batter smooth (Adjust the milk quantity according to your batter's smoothness)

    1 Tbsp coffee powder + 1 tsp water, to make a paste (You can increase or decrease according to your coffee tolerance)

Method

Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners.

In a bowl sift maida, baking powder, cocoa powder and sugar.

Add in softened butter, vanilla essence, coffee paste and milk till a smooth batter forms.

Pour the batter into the moulds and bake at 180 degrees until done. (Approximately 15-20 minutes)

You check if they're done by inserting a toothpick into the cupcake. If the toothpick comes out clean, it means it's done.

Take the cupcakes out of the oven. Let them cool entirely. Note: Do not frost them unless they are completely cool as the frosting will start to melt.

You can frost the cupcakes with mascarpone cheese with a shot of whiskey or some coffee butter cream. Here, coffee cream cheese frosting has been used.

Key Ingredients: Coffee, Flour, Sugar, Vanilla Essence, All Purpose Flour, Baking Powder, Cocoa, Butter, Milk


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