After the longest break till now, I am here again☺️. Was very … Infact extremely busy with sister’s wedding😑. Above that this scorching heat didn’t allow me to peep even into my kitchen for extra cooking rather than regular meals🙄.
Anyways… Got an order of demon and angel themed cupcakes for Kitty Party☺️. First time tried and my client loved it😇.
For Demons, baked chocolate eggless cakes and did rough red icing and for angels baked vanilla eggless ones with sky blue rosette icing.
This recipe yields 14 medium sized cupcakes.
1.5 cups APF
1 cup full cream thick yogurt
1 cup granulated sugar.. Grinded into powder
1+1/4 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
1/4 cup canola or any light unflavoured oil
1/4 cup milk at room temperature
3 tbsp cocoa powder.. Mixed in 2 tbsp oil
Preheat oven at 180°c and grease 14 cupcake liners.
Take sugar in a grinder and grind until fine. Add curd and give 3-4 pulses.
Now add baking soda and powder both. Again give 3-4 pulses and leave it aside untouched for 4-5 minutes. By this time volume will increase and you can see the bubbles on the top.
Time to add essence, oil and milk. Mix well. Transfer the batter into a bigger bowl.
Now add sieved maida in 3 batches. Mix well with hand mixer.
Divide the batter equally in 2 portions. Add milk mixed cocoa powder in one portion and mix very well. Milk has been added to adjust the consistency of both the batter because cocoa powder ideally will soak up the moisture content.
Now pour the batter into greased liners leaving 1/4 unfilled portion from above.
Bake at 180° c for 12-15 minutes or until skewer comes out clean from the middle. If not doing any icing, just bake for 2 minutes more to get the thin crust on top which creates nutty flavour.
Now completely cool down your cuppies and do the icing.