Learn how to make the fastest, softest and yummiest Eggless chocolate cupcakes in microwave!
Learn how to make the fastest, softest and yummiest eggless chocolate cupcakes ever in your microwave! This video will demonstrate how to make the special microwave eggless cake batter using basic cake ingredients. Once the batter is prepared I will sure you the trick of baking the cupcakes in small glass bowls lined with paper cup liners, also the secret of how much batter to fill in each bowl and the baking time which has been tried, tested and perfected. I love to pipe out the batter using a piping bag, it's so easy anyone can do it. These cupcakes are ready like magic! Once cooled down these delicious eggless cupcakes will be piped with a very easy but yummy chocolate cream frosting. If you don't like cream just dust with some cocoa powder or drinking chocolate or even truffle.
Please note that the cupcakes can be made more chocolatey by just adding an extra spoonful of cocoa powder and sweetness can be reduced or increased to taste by altering the sugar quantities.
Ingredients
Flour - 1 Cup (130gms)
Cocoa Powder 2 tbsp (8-10 gms)
Powdered Sugar 2 tbsp (12-16 gms)
Condensed Milk 200ml
Baking Soda 1/2 tsp
Baking Powder 1 tsp
Butter 100 gms
Water 200ml
Vanilla Essence 1 tsp
Chocochips 1/4 Cup
For the cream frosting
Whipped Cream 200ml
Vanilla Essence 1/2 tsp
Drinking Chocolate 1 tsp
Professional Baker Teaches You How To Make UPSIDE DOWN CAKE!
Chef Anna Olson shows you how to make the best Pineapple Upside Down Cake using her own original recipe! You won't want to make it any other way!Want to learn how to bake a classic pineapple upside down cake? Click 'SHOW MORE' for recipe baking instructions.
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Ingredients
Fruit Base
¼ cup (60 g) unsalted butter
⅔ cup (140 g) packed dark brown sugar
2 tsp (10 ml) lemon juice
5-6 slices tinned, or 4-5 fresh pineapple rings
Cake
¾ cup (175 ml) buttermilk
⅓ cup (80 ml) vegetable oil
3 large eggs
1 tsp (5 ml) vanilla extract
1 ½ cup (225 g) all-purpose flour
¾ cup (150 g) sugar
1 tsp (3 g) baking powder
½ tsp (2 g) salt
¼ tsp (1 g) baking soda
⅒ tsp (less than 1 g) ground nutmeg
½ cup (50 g) sweetened flaked coconut
Fruit Base Cake Assembly
1. Preheat the oven to 350 F (175 C).
2. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean. If using fresh pineapple, the cake may need an extra 5-10 minutes baking time. Let the cake cool for 30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.
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Pipe a mound of frosting on your cupcakes then flip them over for a perfectly smooth, flat finish!
Double Chocolate Coffee Chocolate Cupcakes Without Mould In Just 15 mins | No Eggs, No Oven Cake
Double Chocolate Coffee Chocolate Cupcakes Without Mould In Just 15 mins | No Eggs, No Oven Cake
#coffeechocolatecupcakes #doblechocolatecupcakes #coffeecupcakes #egglesscupcakeswithoutoven
Ingredients:
Coffee Powder - 1tbsp
Hot Water - 2 tbsp
Milk - 1/2 cup & 1/4 cup
Vinegar - 1 tsp
Oil - 1/4 cup
Powdered Sugar - 1/2 cup & 2 tbsp
All Purpose Flour - 1cup
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
A pinch of Salt
Milk Powder - 2.5 tbsp (optional)
Cocoa Powder - 1/4 cup
Chocolate Chunks
#anyonecancookwithdralisha #dralishachocolatecupcakes #chocolatecupcakes #coffeechocolatecakeinkadai
Coffee chocolate cupcakes , Coffee cupcakes , Chocolate cupcakes , Double cupcakes , Double chocolate cupcakes , Coffee cupcakes in 15 mins , Dr alisha recipes , Anyone Can Cook With Dr Alisha, Coffee Cake , Coffee Chocolate cake in kadai , Coffee Cake in kadai , chocolate cake without eggs, curd and without oven, eggless cupcakes without oven , cupcakes without mould , coffee chocolate cupcakes without cupcake mould , chocolate cupcakes in steel katori , double chocolate cupcakes without mould , chocolate truffle cupcakes , coffee cupcakes , coffee cupcakes in paper cups , no mould chocolate cupcakes , papaer cup cupcakes , Chocolate cupcakes in tea cups , ultimate chocolate cupcakes
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RICH and MOIST Chocolate Cupcakes | OOH Kitchen
This is my rich and moist chocolate cupcakes recipe that I usually make. It’s so tasty and will stay moist for days! This time I frost it with super easy white and fluffy buttercream frosting. You guys should definitely try this recipe!
Let me know in the comments how you like it and enjoy baking!!!
Ingredients for 12 cupcakes:
2 eggs
160g sugar
150 g sour cream/plain yoghurt
150 g melted butter
120 g all-purpose flour
60 g cocoa powder
1 tsp baking soda
½ tsp salt
Bake at 170 °C/ 350 °F for 15-20 minutes
Buttercream Frosting:
100 g butter
100 g coconut butter
150 g icing sugar
1 Tsp milk
A pinch of salt
ส่วนผสมสำหรับคัพเค้ก 12 ถ้วย
อบอุณหภูมิ 170 องศาเซลเซียส นาน 15-20 นาทีหรือจนสุก
ไข่ไก่ ขนาดกลาง 2 ฟอง
น้ำตาลทราย 160 กรัม
sour cream หรือ yoghurt รสธรรมชาติ 150 กรัม
เนยสดที่ละลาย และค่อยข้างเย็นแล้ว 150 กรัม
แป้งสาลีอเนกประสงค์ 120 กรัม
ผงโกโก้ 60 กรัม
เบคกิ้งโซดา 1 ช้อนชา
เกลือป่น ½ ช้อนชา
Buttercream Frosting:
เนยสดอุณหภูมิห้อง 100 กรัม
ไขมันมะพร้าวละลายและเย็นแล้ว 100 กรัม
น้ำตาลไอซิ่ง 150 กรัม
นมจีด 1 ช้อนโต๊ะ
เกลือ ¼ ข้อนชา
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Pineapple Upside Down Cupcakes
Pineapple upside down cupcakes and easy to make and so delicious. We have make upside down cakes before, but you will love this recipe. The cherries, pineapple, combined with the cake mix is out of this world. The great thing is, it can be made in a muffin tray.
Watch the video, learn how to make it, and give it a try.
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