This cake is among the moist cake category. The quantity given makes 16 cupcakes. As I had an order for 12, the other 4 cupcakes stayed at our home. I never ever give out cakes or cupcakes before test tasting it. So to make sure that it tasted good, I ate one. It was so moist and fudgy and was so soft. The cupcakes had uniform dome and I was so happy. But my husband who tasted it found it too moist. He likes it little drier. He says that they are like grated coconut and this sticks in the mouth. This is how he described the fudgy taste. But I never take his review into account when it comes to chocolate. Because I think I know it better than him.
This cake uses cake flour instead of maida. To make a cup of cake flour at home, add 2 tbs of cornflour in a cup and top it with maida. This will make a cup of cake flour. Sift the mixture three times and your cake flour is ready. I used my butter cream recipe for the roses and in this post I am only concentrating on the cupcake recipe. This is quite easy to put together. Mix all the dry ingredients, make a well in the centre, pour all the liquid ingredients and whisk. Your cake batter is ready. Just fill your cupcake liner and bake for 20 minutes. Voila! Your cupcakes are ready. Decorate or gobble as it is..
Recipe Source: Pavithra
Makes 16 Cupcakes
Cake Flour-1 1/2 cups
Cocoa Powder-5 tbs
Baking Soda-1 tsp
Water-1 cup ( add 2 tbs coffee decoction or 1/4 tsp of instant coffee)
Apple Cider Vinegar-2 tbs
Vanilla Essence-1 tsp
Preheat oven to 175°C.
Line a muffin tin with paper liners.
In a bowl mix together flour, sugar, baking soda, salt and cocoa powder.
Make a well in the centre and add oil, water, apple cider vinegar and vanilla essence.
Mix until all the ingredients are incorporated.
Now fill 2/3rd of each liner with the batter and bake for 15-20 minutes or until a tooth pick inserted comes out clean.
Cool on wire rack.
Decorate with butter cream or serve as it is.