Saturday, 7 April 2018

Low Fat Chocolate Cupcakes (Eggless)





Kids are back to their school. The new session has begun. New class, new books, new uniform, new teachers, new timetable, new activities and all the excitement that this newness leads to. This took me back in time to our own school days. I got lost in the maze of memories and thoughts and my reverie was broken when my daughter placed scissors in my hand and together we sat down to cover her books and notebooks. When we were small, dad used to cover our books. He would cut out labels from a plain sheet and write in his beautiful handwriting. His cover and labels are still intact in some of the old books that I have.
Childhood is the most beautiful time of life when everything is so simple and uncomplicated.  There are no real worries, friends are plentiful and everything is fun. Given a choice, many of us would love to remain in our childhood forever.


On the first day of the new session, my daughter wanted to take some cupcakes for her teachers and friends. We baked some eggless chocolate cupcakes. Some were packed for the teachers and some for friends. Everyone loved the deep, dark and chocolaty cupcakes

  

Chocolate cupcakes

Wet Ingredients

  • ¾ cup warm water
  • ¼ cup yoghurt (beaten till smooth)
  • 1/3 cup coconut oil (melted)
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla essence

Dry ingredients

  • 1 cup all-purpose flour
  • ¼ cup cocoa (unsweetened)
  • ¾ cup unrefined sugar (powdered)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips

Instructions

  1. Preheat oven to 180 degrees C. Grease one 12 cup muffin tray or line the tray with paper liners. You may use silicone moulds if you have.
  2. Mix all the wet ingredients in a large bowl. Let sit for 10 minutes.
  3. In another bowl, mix all the dry ingredients except chocolate chips.
  4. Mix the wet and dry ingredients to get a smooth batter. Fold in ¼ cup chocolate chips.
  5. Pour batter into the tray. Fill up the moulds a little above half. Sprinkle the remaining chocolate chips.
  6. Bake for 20-22 minutes or till the top is firm to touch.
  7. Remove from the moulds, cool in the rack.
  8. Serve when cold.






4 comments:

  1. My girls started school too... and they were so excited to start their new class. When I see their excitement, it warms my heart. These cupcakes looks so soft despite the limited fat, looks like a nice option for the lunch box!

    ReplyDelete
    Replies
    1. Hello Rafeeda, so nice to hear from you. I am sure that your daughters will love the cupcakes. My batch disappeared in no time
      :)

      Delete
  2. Hi,

    Can i use olive oil instead of coconut oil?

    Thanks,
    -Suganya

    ReplyDelete
    Replies
    1. Hello Suganya Yes, you may use olive oil. Happy Baking!

      Delete

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