CHOCOLATE CUPCAKE
Ingredients: BUTTERMILK (chaas), SUGAR, OIL, VANILLA EXTRACT, MAIDA (plain flour) · 60 min cook time · 350kcal · ~₩7,750
Ingredients
255ml BUTTERMILK (chaas), 240gm SUGAR, 120ml OIL, 1tsp VANILLA EXTRACT, 185gm MAIDA (plain flour), 30gm COCOA POWDER, 1tsp BAKING POWDER, 0.25tsp BAKING SODA, 140gm BUTTER, 300gm POWDERED SUGAR, 4tbsp MILK
Instructions
1. In a large bowl, combine 1 cup (255 ml) buttermilk, 1 cup (240 gm) sugar, 1/2 cup (120 ml) oil, and 1 tsp vanilla extract.
2. Whisk the mixture for 5 minutes until the sugar dissolves.
3. Sieve 1.25 cup (185 gm) maida (plain flour), 1/4th cup (30 gm) cocoa powder, 1 tsp baking powder, and 1/4th tsp baking soda into the wet ingredients.
4. Mix the ingredients using a cut and fold method until a smooth cake batter is formed. Do not overmix.
5. Place 12 cupcake liners in a cupcake tray.
6. Fill each cupcake liner 2/3rd full with the cake batter.
7. Preheat the oven and bake the cupcakes at 180°C for 30 minutes.
8. Check if the cupcakes are completely baked by inserting a toothpick; it should come out clean.
9. For the chocolate buttercream frosting, beat 140 gm butter for 3 minutes until soft and smooth.
10. Add 1 cup (150 gm) powdered sugar and mix well.
11. Add 1/4th cup (30 gm) cocoa powder, 2 tbsp chilled milk, and 1 tsp vanilla extract. Beat for 3 minutes until stiff peaks form.
12. Fill a piping bag with the chocolate buttercream frosting.
13. Pipe the frosting onto the cooled chocolate cupcakes.
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