Name: Eggless Moist Chocolate CupCake recipe by Ash Nayak at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 18
Ingredients: CupCake: 1.5 Cup All Purpose flour; 1/3 Cup Cocoa powder; 1 tsp Baking soda; 1/2 tsp Salt; 1 Cup Water; 1/2 Cup Oil; 2 tsp Vanilla Extract; 1 Tbsp Vinegar; 1 Cup Granulated Sugar; Pomegranate Frosting: 3/4 Cup Pomegranate Juice; 3/4 Cup Butter; 2 Cups Powdered Sugar; 3 Tbsp Milk

Ingredients Serving: 18

CupCake: 1.5 Cup All Purpose flour
1/3 Cup Cocoa powder
1 tsp Baking soda
1/2 tsp Salt
1 Cup Water
1/2 Cup Oil
2 tsp Vanilla Extract
1 Tbsp Vinegar
1 Cup Granulated Sugar
Pomegranate Frosting: 3/4 Cup Pomegranate Juice
3/4 Cup Butter
2 Cups Powdered Sugar
3 Tbsp Milk

Instructions

In a bowl sieve the Flour, Cocoa powder, Baking Soda, Salt. Keep aside.
In another bowl Mix all liquid ingredients [Water, Oil, Vanilla Extract, Vinegar]
Preheat the oven at 180 degree celsius.
Add in sugar to the liquid mixture and mix well.
Now slowly fold in dry ingredients little at a time. Do not over mix.Fold in only one direction.
Line the baking tray with cupcake liners.
Fill 2/3rd of cup with cake batter and bake it in preheated oven for 15 minutes or till toothpick inserted at centre of cake comes clean.
Let it cool down before frosting.
Pomegranate Frosting:
In a small saucepan, Pour the Pomegranate Juice. Simmer it until it reduces to half. It will be thick, dark in colour and syrupy. Let it cool.
In a bowl take butter and beat it on high speed till it becomes fluffy and smooth (about 3-4 minutes).
Slowly add in sugar little at a time and add Milk in between and beat well to combine.
Add in pomegranate sauce and beat well to make smooth and fluffy frosting.
Frost the cupcake and enjoy

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