Eggless Rainbow Chocolate Cupcakes | How to make Eggless Rainbow Chocolate Cupcakes

By Saba Naseem  |  25th May 2016  |  
1 review Rate It!
  • Eggless Rainbow Chocolate Cupcakes, How to make Eggless Rainbow Chocolate Cupcakes
Eggless Rainbow Chocolate Cupcakesby Saba Naseem

About Eggless Rainbow Chocolate Cupcakes

Eggless Desserts & Bakes

Eggless Rainbow Chocolate Cupcakes, a deliciously finger licking recipe to treat your family and friends. This recipe of Eggless Rainbow Chocolate Cupcakes by Saba Naseem will definitely help you in its preparation. The Eggless Rainbow Chocolate Cupcakes can be prepared within 15 minutes. The time taken for cooking Eggless Rainbow Chocolate Cupcakes is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Eggless Rainbow Chocolate Cupcakes step by step. The detailed explanation makes Eggless Rainbow Chocolate Cupcakes so simple and easy that even beginners can try it out. The recipe for Eggless Rainbow Chocolate Cupcakes can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Eggless Rainbow Chocolate Cupcakes from BetterButter.

  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People




Eggless Rainbow Chocolate Cupcakes

Ingredients to make Eggless Rainbow Chocolate Cupcakes

  • 1 cup - All purpose flour
  • 1 tbspn - Baking powder
  • 1/2 tbspn - Baking soda
  • 1/4 tspn - salt
  • 60gm - unsalted butter
  • 150gm - Condensed milk sweetened
  • 1 tspn - Vanilla essence
  • 4 tbspn - Cocoa powder ( unsweetned)
  • Whipped cream heavy for frosting
  • Saffaron - few stands soaked in little water
  • 2 tbspn - icing sugar
  • Gel colours of your choice

How to make Eggless Rainbow Chocolate Cupcakes

  1. Take APF , Baking powder , Baking soda , salt, cocoa powder & seive it two three times
  2. Take butter & whisk it till fluffy, add condensed milk
  3. Now add dry ingredients into this mixture in three proportions
  4. Whisk batter with balloon whisker , adding vanilla essence
  5. Line cupcakes mould , preheat your oven.
  6. Now pour batter in each cupcake liner with ice cream scooper for same results , add 3/4 in each.
  7. Bake it at 200°C till 20 - 25 mint.or till toothpick comes out clean
  8. Cool it on wire wracks, whip heavy cream till stiff peaks
  9. Add icing sugar and saffron water and mix, divide into three colours .
  10. Pour it in piping bag and make swirls with help of tip.

My Tip:

Saffron flavour

Reviews for Eggless Rainbow Chocolate Cupcakes (1)

Harmandeep Kaur

a year ago
Delicious!
Reply