Eggless moist banana chocolate cupcakes
EGGLESS MOIST BANANA CHOCOLATE CUPCAKES
INGREDIENTS
- Maida – ¾ cup
- Sugar – ½ cup
- Cocoa pwdr – 2 ½ tbsp
- Baking soda – ½ tsp
- Baking pwdr – 1/4 tsp
- Water – ¼ cup
- Oil – ¼ cup
- Milk – ¼ cup
- Vinegar – 1 tbsp
- Vanilla essence – 1 tsp
- Riped banana – 1
- Chocolate chips as required
PREPARATION
- Powder the sugar.
- Mix the maida + cocoa pwdr + baking soda + baking pwdr and sieve it 2 times.
- Grease the moulds.
- Preheat the oven at 180 *
METHOD
Peel the banana and blend it with milk into a smooth puree .
Add oil + water + vinegar + vanilla essence + sugar and blend it again.
Transfer it into a mixing bowl.
Now add the sifted flour mixture and mix well with a spatula.[ don’t blend after adding the flour].
Pour 2 to 3 tbsp batter in each mould.[ fill upto ¾ ]
Sprinkle little choco chips over the batter.
Bake at 180 * for 20 mins till done.
Remove it from the oven and allow it to cool for sometime.
Demould the cakes and serve .
You can also decorate with whipped cream and decorate it .
NOTES
- I baked in convection mode.
SAME RECIPE I BAKED A CAKE IN TIN .
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