14 Jan 2015

Eggless Marble Cupcakes

I participated in a bake sale in my husband's office and I was pretty thrilled since this was my first bale sale. I was asked to bake some marble cakes but my husband felt cupcakes would be better than cakes so I made these cupcakes and they were well received and was sold off very quickly! I frosted these cupcakes with ganache and these cuppies turned out to be so delicious, so yum!

There are some other marble cakes that I have already posted, chocolate and vanilla marble cake (with eggs) and an eggless chocolate and mango marble cake and a Zebra Cake.


Eggless Marble Cupcakes


EGGLESS MARBLE CUPCAKES
Preparation time - 15 mins | Baking time 20 mins | Makes 12-15 cupcakes
Recipe source - here

Ingredients
  • All purpose flour (maida) - 1.5 cups
  • Cocoa - 3 tbsp
  • Baking powder - 1 tsp
  • Baking soda - 1/2 tsp
  • Hot water - 1/2 cup + 1 tbsp
  • Sugar - 1 cup + 2 tbsp
  • Oil - 1/2 cup minus 1 tbsp
  • Yogurt - 1/2 cup
  • Vanilla extract - 1 tsp
  • Salt - 1/2 tsp
Eggless Marble Cupcakes

Method
1. Pre heat the oven to 180 degrees C. Line the muffin tray and set aside.
2. In a bowl, add 1/2 cup of hot water and add the sugar to it. Beat with an electric beater until the sugar dissolves.

3. Add the oil and yogurt and beat again. Add the vanilla extract and beat again.

4. Sift in the flour, baking powder, baking soda and salt. Or pre sift and add. Fold gently.
5. Divide the batter into two halves. 

6. Add the cocoa powder and the remaining 1 tbsp of hot water to one batter and mix well.

7. Spoon 1.5 tbsp of vanilla batter into the cupcake liner, then spoon 1.5 tbsp of chocolate batter into the same liner.
8. Once you finish filling the liners with the vanilla and chocolate batter, make tiny swirls with a tooth pick.

9. Bake for 20-22 minutes in the pre heated oven. Check with the skewer to test if the cupcakes are done.

10. Cool in the tray for a couple of minutes and remove the cupcakes from the pan and cool completely.


Eggless Marble Cupcakes

For the frosting
I used dark chocolate ganache to frost these cuppies. You can use a combination of vanilla frosting and chocolate frosting to make a marbled frosting too. 

For the ganache
  • Dark compound - 1 cup (I used morde)
  • Cream - 1/2 cup (I used amul fresh cream)

Here is a detailed link on how to make the ganache. Once the ganache sets, frost as you wish. I piped some simple rosettes on the cupcakes.


Eggless Marble Cupcakes

Notes
1. Do not swirl too much, swirl lightly, otherwise you will loose the marble effect and it will look like just another chocolate cupcake.
2. I reduced 1 tbsp of oil from half cup of oil since I felt adding 1/2 cup made the cupcakes too oily. Reducing 1 tbsp made it fine.
3. You can bake this as a cake too. Use an 8 inch cake pan and bake for about 30-35 minutes.


Until next time,
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20 comments:

  1. wow fabulous marbled cupcake :) so perfectly done dear !! I love decadent ganache on these cute cupcakes :)

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  2. No wonder you had a lovely bake sale

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  3. Wow! these cup cake look scrumptious.Nice click.

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  4. lovely cupcakes... they look so soft and fluffy and tempting.

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  5. beautiful cupcakes.. the clicks are amazing..
    i have made marble cake many times before, but never in a cup..Good job :)

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  6. Awesome cupcakes, as usual great clicks..

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  7. cupcakes looks inviting.plarcel some cupcakes with yummilicious frosting. truly decadent

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  8. wow... they look amazing... thanks for sharing...

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  9. These beauties can make the greyest of the days to the ones filled with joy....superb

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  10. Hi, what tip did you use to make the rosettes?

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  11. Scrumptious cupcakes!!...as always beautiful clicks!!

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  12. Yummy yummy cupcake and decoration........ :)

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  13. beautifully frosted cupcakes :) you are always so perfect in baking MashAllah :) lovely cupcakes dear beulah

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  14. They are so tempting :) will surely be trying soon.
    Won't I need cream with 40% fat?
    Amul cream is 23% fat

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    1. For ganache, amul fresh cream works well. Only when you want to whip the cream for piping, you need a heavy cream of more than 40% fat..

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  15. Yummy and tempting cup cakes.. Love to have one right away..

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  16. Tried it out and came out fantastic!!! It was super moist and tasted delicious. I substituted the oil for half and half coconut oil and olive oil and the result was very good. I took it to work and everyone loved it and didnt even realize that it was eggless!!! Thank you Beulah!

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    Replies
    1. Thanks a lot Meena for coming back to leave a feedback, I appreciate it! Glad you liked the cupcakes :)

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