At last I am back for Blogging Marathon!! This month is the silver jubilee for Blogging marathon. It has successfully crossed 24 months and has enters its 25th month. I am proud to say that even though I have missed a few months, I have been participating in BM from the start. To celebrate the 25th edition, i made eggless Devil’s Food Cupcakes with chocolate frosting. This weeks theme I have chosen is baking with whole grains. When I searched for whole grains I came up with a long list of it in wikki. Rice, wheat, oats, Broken wheat, quinao all come under whole grains. So for the first day, I used whole wheat flour for the cup cakes.The result was mind blowing. So moist, so soft and spongy, the cup cakes won my daughter’s heart. While I was frosting the cakes, my daughter couldn’t wait. Even I had a tough time staying away from these beautiful cakes. The frosting was thin while mixing but once cooled it came to the correct consistency and when left to set it became firm.
Makes 16 cup cakes
Brown Sugar-1/2 cup
Granulated Sugar-1/4 + 1/8 cup
Whole Wheat Flour-1 cup
Cocoa Powder-1/2 cup
Baking Soda-3/4 tsp
Vanilla Essence-1 tsp
Instant Coffee Powder-1 tsp
For The Frosting:
Icing Sugar-1 cup
Bitter Sweet Chocolate-100 gm
1. Preheat oven to 175C. Line muffin tray with cup cake liners.
2. In a bowl mix flour, wheat flour, cocoa, coffee powder and baking soda.
3. In another bowl cream butter, brown sugar and granulated sugar until light.
4. Add milk, vanilla and yogurt and beat until incorporated.
5. Add the flour mixture and fold with a wooden spoon.
6. Fill the cup cake liners to 3/4 th with the batter.
7. Bake until a tooth pick comes out clean. It may take 20-30 minutes depending on the oven.
8. Remove from oven and allow the cup cakes to cool.
9. Mix icing sugar and 2 tbs of milk and heat it until melted.
10. Remove from flame and add the chocolate.
11. Keep on stirring until the chocolate melts into a smooth mixture.
12. If the frosting is very thick then add little milk to loosen the frosting.
13. With a spatula apply the frosting on the cup cakes and allow them to set.
14. If you feel that the frosting is very thin, then place it in the fridge for 5-10 minutes until it reaches the correct consistency.