(BBN) – Soft and spongy eggless cupcakes with a coffee kick. Smothered with some coffee cream cheese frosting.
Recipe Servings: 6
Prep Time: 10
Cook Time: 45 Minutes
1 cup maida/ flour
1 tsp baking powder
3/4th cup sugar, powdered
1 1/2 Tbsp cocoa powder
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)
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, according to NDTV.