Chocolate chip Vanilla cupcakes / Egg less cupcake recipe
Soft and fluffy dark chocolate chip vanilla cupcake is an egg-less baked dessert recipe. Moist from inside and tender from outside these cupcakes are well suited for a quick breakfast or as an after-school snack for kids or a post-meal dessert.
Ingredients
- 160 gm whole wheat flour
- 2 tbsp corn flour
- ¾ cup thick curd
- 75 gm powdered sugar
- ¼ cup oil (50 ml)
- 1&1/4 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla
- 1 pinch salt
- ¼ cup milk
- ⅓ cup chocochips
Instructions
- In a wide mixing bowl, add curd, powdered sugar, and vanilla essence. Whisk well together till the sugar dissolves completely and it becomes a little lighter in texture. It will take 2-3 minutes.
- Now add oil and mix well once again till they all blend well.
- Put a sieve on the mixing bowl and add whole wheat flour, cornflour, baking powder, baking soda, salt, and chocolate chips. Mix them with cut and fold.
- Meanwhile, preheat the oven at 190 degrees Celsius for at least 10-15 minutes.
- Add milk to adjust the consistency of the cupcake batter to medium thick or ribbon-like consistency.
- Now pour the batter into the cupcake molds lined with paper liners up to the halfway mark. Tap it a few times. Place in the preheated oven to bake them for 20-25 minutes.
- Once done, take out from the oven, do a toothpick test to check the doneness, and let them cool on the cooling rack.
- After they completely cool down, store them in an airtight container.
- They stay good at room temperature for two days and 3-5 days in the refrigerator.
Video
Notes
1. All the ingredients should be at room temperature.
2. The oven should be preheated at least 10-15 minutes before placing the cake pan inside.
3. You can also use butter in place of oil or make half oil and half butter.
4. I have used toned milk and homemade curd in this recipe, for a more rich flavor add full-fat milk and curd or sour cream but keep in mind it also increases the fat content and calories.
5. You can also use a mixture of milk chocolate and dark chocolate chips in this recipe.
6. To make it Vegan use non-dairy milk and curd.
7. Store them in a container or individually wrap them with cling film and keep them in the refrigerator.
8. Add more Chocolate chips if you want them more sweet.