Soft and spongy eggless cupcakes with a coffee kick. Smothered with some coffee cream cheese frosting. Yummy-delicious! By Chef: Nishtha Asrani.
Ingredients Of Eggless Coffee Cupcakes
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)
How to Make Eggless Coffee Cupcakes
-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 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 before the frosting will start to melt.
-You can frost the cupcakes with mascarpone cheese with a shot of whiskey or some coffee buttercream. Here, coffee cream cheese frosting has been used.
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