Eggless Cake Cupcake

Ingredients

• Maida – 1⅓ cup
• Sugar – ¾ cup
• Curd – 1 cup
• Oil – ½ cup (any oil)
• Baking powder – 1 tsp
• Baking soda – 1 tsp
• Salt – a pinch
• Cocoa powder (unsweetened) – 2 tbsp (heaped)
• Vanilla extract or essence – 1 tsp
• Walnuts – 2 tbsp (optional)

Procedure

• Preheat the oven to 180°C.
• In a bowl, mix curd, sugar, and oil until smooth.
• Add vanilla extract and mix well.
• Sift together maida, cocoa powder, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture and slightly mix in only one direction. Do not mix so much, otherwise it wont rise properly
• Add walnuts.
• Pour the batter into a greased baking tin. Tap the tin on a flat surface to remove the air bubbles.
• Bake at 180°C for 22–25 minutes or until a toothpick inserted in the center comes out clean.

This recipe fits into an 8" Wilton cake pan as shown above

Note: We can set any batter in cupcake mould and bake in OTG at 150*C for 10 -12 mins

In convection microwave, 180*C for 12 - 15 mins