Name: Eggless Rasgulla Cupcake recipe by Sujata Roy at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Ingredients: Powdered sugar 1 cup; Whole wheat flour or atta 1/2 cup; All purpose flour or maida 1 cup; Oil 1/2 cup; Milk 1 cup; Vinegar 1 teaspoon; Cocoa powder 2 teaspoon; Baking soda 1/2 teaspoon; Baking powder 1/2 teaspoon; Vanilla essence 1 teaspoon; Red food colour 1/4 teaspoon or as required; Small sized rasgulla one for each cupcakes

Ingredients Serving: 10

Powdered sugar 1 cup
Whole wheat flour or atta 1/2 cup
All purpose flour or maida 1 cup
Oil 1/2 cup
Milk 1 cup
Vinegar 1 teaspoon
Cocoa powder 2 teaspoon
Baking soda 1/2 teaspoon
Baking powder 1/2 teaspoon
Vanilla essence 1 teaspoon
Red food colour 1/4 teaspoon or as required
Small sized rasgulla one for each cupcakes

Instructions

Preheat the oven at 180 C.
Mix vinegar in warm milk and keep aside.
Grease the muffin moulds or cupcake moulds or muffins pan.
Sieve all the dry ingredients and keep aside. In a bowl mix together oil and sugar. Beat well. Add vanilla and milk with vinegar. Mix well.
Then add all the dry ingredients. Mix well so that it really blend together without any lumps.
Add red colour. I have used powder colour so added in the dry ingredients. If you are adding jell or liquid colour add at the end and mix well. Pour the mixture in the greased moulds. Fill 1/4 cup place one small rasgulla on it. Now fill the moulds 3/4 cup.
Bake for 15-20 minutes or until the toothpick comes out clean.
Let the cupcakes cool and remove them from the moulds or pan. Drizzle little chocolate sauce and serve.

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