I’m very lucky that my work colleagues have agreed to be guinea pigs for my cooking challenges however not all of the volunteers can sample everything, especially if the dish has eggs or meat in it. So I thought it only fair that I attempt something everyone could enjoy (hopefully) , hence these eggless chocolate cup cakes.
I grew up in a relaxed Indian household however some family members for cultural and religious reasons were vegetarians which in this case meant NO EGGS, so the idea of an eggless cake wasn’t entirely lost on me. What was lost is how I was going to make cupcakes that were moist, light and flavorful and most importantly a cake that would rise without eggs. All my previous attempts over the years have always ended in disaster with the cakes being dry and flat, I had thought about using an egg substitute but the idea just felt like I was cheating. Barring an attempt recently when I clumsily dropped twice as much cocoa powder than needed and for some reason thought it would be ok, just more chocolatey right? Um no ..needless to say that batch went in the bin. There’s a reason why people refer to baking as a science it’s pretty important to try and get the portions right , otherwise your hard work ends up in the bin. Anyways I think I’ve hit jackpot with ridiculously simple recipe where I have managed to consistently make light, and fluffy chocolate cupcakes. I’ve topped these cupcakes with a vanilla frosting , the recipe can be found in the delicious The Hummingbird Bakery Cookbook. The recipe will make 12.
- 200g of Plain Flour
- 200g of Granulated sugar
- 26g of Cocoa powder ( I used Green and Blacks drinking chocolate)
- 1tsp Soda Bicarbonate
- 1tsp salt
- 100ml vegetable oil
- 200ml water
- 1tsp vanilla extract
- 1 tbsp apple cider vinegar
- Preheat the oven to 180C and line the muffin tin / cupcake tin with the paper cases.
- In a bowl add all the dry ingredients and combine.
- Separate bowl whisk together the vegetable oil , water, vanilla extract and the apple cider vinegar.
- Add the mixed wet ingredients to dry and whisk until smooth.
- Fill the cases 2/3 full and bake for about 18 – 20 minutes, or until a toothpick through the centre comes out clean.
- Transfer to a wire rack and cool completely before frosting .