"Gown for ladies (casual wear)

                                                HOW TO MAKE CUP CAKES 
Ingredients of home-made Cup Cakes 

not because it works for me always , it has been tried tested and loved by my family , friends and many other readers whom I have shared it with on a facebook group. 

We all have nothing bad to say about it . I would call it as the PERFECT one.

Though I have certain set of favorite recipes that I like to follow for baking a chocolate cake , this one is the best of all .

I have made cakes and cupcakes using this recipe countless times and it has never failed me.

Absolutely forgiving recipe with couple substitute possibilities.

 I am so happy to share this wonderful eggless chocolate cupcake recipe with you which can be used for baking a chocolate cake as well. It forms a perfect base for any kind of frosting, filling and occasion .

These moist chocolate cupcakes are made with ingredients available at home, no special buy’s . So its fuss free and there isn’t a single reason not to try it.

All you have to do is put dry ingredients in one bowl and wet ingredients in another bowl , then just quick whip everything together and bake .. that’s about it.

Egg does like a zillion things to the cake – it binds, leavens moistens

And here we are making an eggless cake  .. don’t worry we can successfully achieve what an egg does without using it.

Let me brief you a bit about the ingredients used in this cake

I have used oil instead of butter – now please don’t raise your brows ,oil keeps the cake super moist as compared to butter . If you want the buttery taste you can always add butter essence .

No condensed milk used – You don’t have to make a special trip to the grocery store to buy condensed milk because you don’t need one – it is soft and rich without it too.

There is vinegar in this cake – Please don’t think I am crazy .. There is science behind using it. Vinegar reacts with the leavening agent here i.e baking soda and gives you the best fluffy soft end product .

We are using milk + vinegar to create buttemilk like texture and

If you don’t have vinegar – buttermilk/chaas works exactly the same way as vinegar.

And if you don’t have buttermilk use lemon juice.

So once again you don’t have a single reason not to make it.

No baking powder used – Don’t shut down your screen please. Trust me its not needed. Just blindly follow this recipe.

Do read the step by step instructions and notes carefully for perfect results.

LET THE PARTY BEGIN!!

step by step method , recipe and tips follows

Pre heat your oven for 15 minutes,  at least and line the cupcake pan with the liners.  

1. Sieve all dry ingredients from a height . Please don’t skip this step . Sifting makes baked good really airy.

2) sift your sugar as well .I use sugar with very small granules . If you are using big granulated sugar then dissolve it with the liquid first.

3) mix all liquids together. Always use Liquid measuring cup for liquids and dry measuring cups for dry ingredients.

 4) dry ingredients in one bowl and wet ones in another

 5) pour liquid to the dry ingredient bowl – give a quick stir 2 – 3 times then whip it no more than 30- 40 seconds until lump free and smooth.

 6) taste test , please control yourself from slurping the delicious batter

 7)  Scoop the batter for neater and easy filling of cupcake liners.

 8) fill the liners evenly – no more than 3/4 full . Tap the pan twice gently on your work surface to get rid of any air bubbles.

 9) bake it on the middle rack until done.

10) take it out of the oven and let it cool in the pan for 5 mins. Then transfer it to the cooling rack . If you dont have a cooling rack just take them out of the pan to cool further.

 moist and yum