Eggless Wholegrain Chocolate Cupcakes




The Sun is pale and the hills are misty. It is not a clear day. The sky is dotted with clouds, dark and swollen. The bloated clouds roll, curl and look like gray smoke that billows from the chimneys. The stage is all set for a downpour. The breeze gets stronger and sharper. Soon, the clouds begin to roar and rumble.


Strong winds make the treetops oscillate and the dry leaves drift all over.  Raindrops fall and play music on our tin roof. The rhythm waxes and wanes with the flow of the wind. Our mud plastered rooms are warm and cozy. The kettles gurgles and hisses and the tea is ready. We love wrapping our fingers around hot glass and enjoy the tea with wholegrain chocolate cupcakes made the previous day.


Soon, the sky is clear. Majestic Himalayas make an appearance. The Oak leaves glisten in the Sun and the air is fresh and rejuvenating.


A Drongo, perched in the higher branches of a tree watches over her nest while  a verditer flycatcher chases and catches insects for her fledglings nested in a crevice in  the wall.


Eggless Wholegrain Chocolate Cupcakes are soft moist and delicious. This is our favorite recipe. We bake them often and with a little variation each time. And every batch turns out beautiful.




Substitute butter with oil.
Or, use ¼ cup butter and ¼ cup oil.
Use orange juice in place of water. In this case, use only 1 teaspoon white vinegar.
Add a teaspoon of coffee powder dissolved in 1 teaspoon of water to the batter.


Eggless Wholegrain Chocolate Cupcakes

Ingredients

  • 1 ¼ cup whole wheat flour
  • 4 tablespoons cocoa powder
  • ½ teaspoon (scant) salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup unrefined sugar
  • ¼ cup thick yogurt
  • ½ cup butter (melt and measure)
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • ¾ cup warm water (2-3 tablespoons more if the batter is too thick)

Instructions

  1. Preheat oven to 170 degrees C.
  2. Line one 12 cup muffin tray with paper liners. You may use silicone moulds also.
  3. In a large bowl, whisk together first six ingredients. These are dry ingredients.
  4. Pass the dry ingredients through a strainer.
  5. In another deep bowl, take yogurt. Beat till smooth. Add remaining wet ingredients. Beat this you get a uniform consistency.
  6. Add dry ingredients in three shifts. Stir well to get a smooth batter. Do not over mix.
  7. Pour the batter into the muffin tray filling 3/4 of each cavity.
  8. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove from the tray and cool on the rack.
  10. Enjoy the next day.






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