ABOUT Chocolate Minion Pull Apart Cupcakes (Eggless) RECIPE
These Eggless chocolate cupcakes are absolutely soft and moist with American Butter Cream and White Chocolate Ganache frosting, are a delight in every bite.
Recipe Tags
Egg-free
Medium
Kids Birthday
Baking
Dessert
Egg Free
Ingredients Serving: 10
For the Cup Cakes:
215 Gms - All Purpose Flour
215 Gms - Granulated Sugar
43 Gms - Cocoa Powder
1 tsp - baking soda
1/2 tsp - salt
240 ml - Milk
120 ml - Oil
1 Tsp - Vanilla Extract
2 Tsp - Vinegar *
1 Cup - Buttermilk
Vinegar + milk is Butter milk. So omit this if you have ready butter milk.
For Frosting: White Chocolate Ganache Frosting
100 Gms - Fresh Cream
200 Gms - White Chocolate finely chopped
2-3 Tbsp - Cocoa Powder
1 tsp - Vanilla Essence
1/4 tsp - Salt
1/4 tsp - food colour of your choice
Frosting: Butter Cream
100 Gms - Unsalted Butter
250 Gms - Icing Sugar
2 Tbsp - Fresh Cream
1 tsp - Vanilla Essence
1/4 tsp - Salt
Instructions
Preheat oven to 350 degree F or 180 degree C.
Line the cupcake tray with cupcake liners.
Sieve and mix all dry ingredients (All purpose flour, sugar, cocoa powder, baking soda and salt) in a bowl. Always sieve from a height for for tender crumb outcome.
Now time for liquids.
Add vinegar to milk and let it stand for a minute. Stir in oil.
Use liquid measuring cup to measure the liquids for best results.
Mix liquid in the dry ingredients - whip with a electric whipper or by a spatula or hand whip only till the batter is smooth and no lumps (do not over beat), usually takes 30-40 seconds.
Bake in pre-heated oven for about 18-20 minutes or till toothpick inserted in center of cupcake comes out with few dry crumbs. Do not over bake.
Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely before frosting.
For White Chocolate Ganache:
In a pan, take the finely chopped white chocolate.
In another sauce pan, take the fresh cream and heat it to boiling point.
Remove it from flame and pour it over the chopped chocolate.
Mix it well, till the entire chocolate has melted. Add the vanilla essence.
Now keep this aside and bring this to a room temperature.
When cooled, beat it using an electric whisk, first on medium and then on high speed for a total of about 5 minutes. Add cocoa powder and colours of your choice.
I added black along with cocoa powder to get the dark brown shade and used those cupcakes to be placed for hands and legs and piped some for eyes and the suspenders of Minon and smile.
The chocolate and cream mixture will now come to a stiff peak consistency and is ready to be piped.
Fill it in the piping bag and frost your cup cakes.
Method for Butter Cream Frosting:
Take Butter in a medium sized bowl and beat on a low speed with electric whisk, till nice and creamy. Add salt and cream once again, add sieved icing sugar in small batches. In between the batches, add the vanilla essence.
Once all the icing sugar has been incorporated, scrape down the sides with a spatula and whisk it on a medium speed till the butter and sugar mixture has reached stiff peak consistency.
Divide the prepared butter cream into different batches for different colours.
Add gel colours according to your colour shade preference and the cream is ready for piping.
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Sieve and mix all dry ingredients (All purpose flour, sugar, cocoa powder, baking soda and salt) in a bowl. Always sieve from a height for for tender crumb outcome.
Now time for liquids.
Add vinegar to milk and let it stand for a minute. Stir in oil.
Use liquid measuring cup to measure the liquids for best results.
Mix liquid in the dry ingredients - whip with a electric whipper or by a spatula or hand whip only till the batter is smooth and no lumps (do not over beat), usually takes 30-40 seconds.
Bake in pre-heated oven for about 18-20 minutes or till toothpick inserted in center of cupcake comes out with few dry crumbs. Do not over bake.
Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely before frosting.
For White Chocolate Ganache:
In a pan, take the finely chopped white chocolate.
In another sauce pan, take the fresh cream and heat it to boiling point.
Remove it from flame and pour it over the chopped chocolate.
Mix it well, till the entire chocolate has melted. Add the vanilla essence.
Now keep this aside and bring this to a room temperature.
When cooled, beat it using an electric whisk, first on medium and then on high speed for a total of about 5 minutes. Add cocoa powder and colours of your choice.
I added black along with cocoa powder to get the dark brown shade and used those cupcakes to be placed for hands and legs and piped some for eyes and the suspenders of Minon and smile.
The chocolate and cream mixture will now come to a stiff peak consistency and is ready to be piped.
Fill it in the piping bag and frost your cup cakes.
Method for Butter Cream Frosting:
Take Butter in a medium sized bowl and beat on a low speed with electric whisk, till nice and creamy. Add salt and cream once again, add sieved icing sugar in small batches. In between the batches, add the vanilla essence.
Once all the icing sugar has been incorporated, scrape down the sides with a spatula and whisk it on a medium speed till the butter and sugar mixture has reached stiff peak consistency.
Divide the prepared butter cream into different batches for different colours.
Add gel colours according to your colour shade preference and the cream is ready for piping.
INGREDIENTS
SERVING: 10
For the Cup Cakes:
215 Gms - All Purpose Flour
215 Gms - Granulated Sugar
43 Gms - Cocoa Powder
1 tsp - baking soda
1/2 tsp - salt
240 ml - Milk
120 ml - Oil
1 Tsp - Vanilla Extract
2 Tsp - Vinegar *
1 Cup - Buttermilk
Vinegar + milk is Butter milk. So omit this if you have ready butter milk.
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