Eggless Vanilla Cupcake With Chocolate Frosting
Servings: 12
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Ingredients
- 2.5 cups All Purpose Flour
- 1 tsp Soda Bicarbonate
- 1 tsp Baking Powder
- 2 cups Powdered Sugar
- 3/4 cup Butter 170 gm, softened
- 1 cup Yogurt room temp
- 1/2 cup Hot Milk
- 1/2 tsp Vanilla Essence
Hersheys "Perfectly Chocolate" Chocolate Frosting
- 1/2 cup Butter 113 gms
- 2/3 cup HERSHEY'S Cocoa
- 3 cups Powdered sugar
- 1/3 cup Milk/water
- 1 tsp Vanilla extract
Instructions
- Preheat the oven @ 180 C, 10 minutes before baking.
- Sift together all purpose flour, baking powder & soda bicarbonate. Beat softened butter, powdered sugar, hot milk, yogurt & vanilla essence together till light & fluffy. Fold in the sifted flour. Line a muffin/cupcake tray with liners. Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 10-15 mins.
- Icing
- Melt butter. Stir in cocoa. Alternately add powdered sugar and milk/water, beating to spreading consistency. Add small amount additional milk/water, if needed. Stir in vanilla. About 2 cups frosting.
Notes
Cupcake Notes: This is originally a cake recipe, so you can bake it as a cake also. For the above mentioned qty, you can use a 8-9 inch round cake tin. I made only half the qty mentioned above & got 12 standard size cupcakes. I stored the cupcakes at room temp for 3 days in an airtight container. Icing Notes: I used water instead of milk. I made only half the qty of icing. The consistency of the icing depends on the qty of water added. For the icing consistency seen in the picture, you need to add more water. The cupcakes need to be cooled completely before frosting.
