Another week started and I am back with yet another eggless chocolate cupcake, made with egg replacer and buttermilk. When Pavani
made this recently, I had to make it for my kids. I had planned to make for bookmarked theme. However I was restless to make them sooner. Just as expected even the batter was so delicious.
Offlate the weekends end up being a marathon day of cooking. Though I had planned so many, I ended up making only few. I was feeling so lazy. And yes with so many eggless chocolate cupcakes already on the blog, I wasn’t really keen to check if this measurement is already posted. However I was sure this one is different as I have used Egg Replacer.
Exams are going on for Kids. While it’s easy to make them sit and study during weekdays, it’s next to impossible to do the same during weekend. I was pulling away my hair literally thinking how to get them sit in one place.
On top the boys went for cycling and Peddu fell down. He got his knees hurt, as a treat I had to make him happy with these treats. The chocolate treats were quick one after the other sorts with the brownie baked on Saturday and this on sunday afternoon. Anyway it was anything to get him feel better.
There was a nip in the weather and can you imagine, I actually felt a nap without fan would be great. It was such a treat to have a great weather to enjoy.
While I start another week, you enjoy these delicious treat! Needless to say we simply loved this cupcake!
Eggless Chocolate Buttermilk Cupcakes
All purpose flour – 1 cup
Sugar – 1 cup
Baking Soda – 1/2 tsp
Espresso powder – 1/2 tsp
Salt a pinch
Unsalted Butter – 6 tbsp
Cocoa powder – 1/4 cup
Hot Water – 1/2 cup
Buttermilk – 3 tbsp
Egg Replacer – 1 tbsp egg replacer whisked with 3 tbsp water for 1 large Egg
How to make Chocolate Buttermilk cupcake
In a mixing bowl, combine all purpose flour, cocoa powder, sugar, baking soda, espresso powder and salt. Mix well and set aside.
Whisk the egg replacer with water and keep it aside. Add buttermilk to it and blend smoothly.
To the flour mix, add the melted butter, egg replacer mix, and combine everything well. Slowly add hot water and make a smooth batter.
Line the cupcakes and fill upto 1/4 cup of each cup.
Preheat oven at 185 C. Once done, bake the cupcakes for 25 – 27 mins. Check if done and cool on a rack.
Frost it with Chocolate Ganache, top it with finely chopped pistas.