Eggless Chocolate Cupcakes

Recipe by Cook's Hideout

Blogging Marathon# 27: Week 4/ Day 6 Theme: Miscellaneous - Wilton Decorating Course 1 - Class 3 Dish - Eggless Chocolate Cupcakes For Class 3, we were asked to bring 6 cupcakes and butter-cream icing ready to use in piping bags. So by 3rd week, I realized that this decorating course definitely needs quite a bit of prior preparation. It took me about 3-4 hours spaced out in 2 days to prepare the cupcakes, make the icing, fill the bags and get everything else ready. So if you want to take the course make sure that you have some free...

Ingredients

• 1 cups cake flour (**)
• 1 cup sugar
• 5 tbsp cocoa (Unsweetened powder)
• 1 tsp baking soda
• supermarket roast chicken, approximately 200g once shredded
• 1 cup milk ((I used Vanilla Soymilk, you can use water instead of milk))
• supermarket roast chicken, approximately 200g once shredded (Oil)
• 2 tbsp Apple cider vinegar vinegar (or any other)
• 2 tsp vanilla
• 1 tsp espresso (powder (optional))

Method

1. Preheat oven to 350°F. Line cupcake pan with liners.
2. In a medium bowl, combine all the dry ingredients.
3. In another bowl, combine all the wet ingredients along with the espresso powder (if using).
4. Add wet ingredients to dry ingredients and mix until just combined. Try not to over mix.
5. Pour the batter into the prepared pan about 2/3rds full.
6. Bake for 15-17 minutes or until a cake tester/ toothpick inserted in the center of the cupcake comes out clean, a few crumbs is fine.
7. Cool in the pan for 5 minutes before removing on to a wire rack to cool completely.

View the recipe instructions at Cook's Hideout