Eggless Chocolate Cupcakes

INGREDIENTS
1 cup – 200ml
  • All purpose flour / Maida – 3/4 cup
  • Sugar – 1/2 cup +2 tbsp (for more sweetness, else 1/2 cup will do)
  • Cocoa powder – 2 tbsp
  • Baking powder – 1/2 tsp
  • Cooking soda – A small pinch  ( do not add more than a pinch)
  • Salt – 1/4 tsp
  • Water – 1/2 cup
  • Cooking oil – 3 tbsp
  • White vinegar – 1.5 tsp
  • Vanilla essence – 1/2 tsp

 

METHOD
  • Powder 1/2 cup of sugar and set aside. In a wide bowl sieve the flour , sugar , cocoa powder , baking powder , cooking soda & salt.
  • In another bowl mix all the wet ingredients ( oil , vinegar , vanilla essence & water). Add the dry ingredients little by little to the wet ingredients.
  • Blend well in the same direction. Add little more water if necessary. Line the muffin tray with muffin cups and fill 3/4th with batter.
  • Preheat the oven in 200c ( convection mode) & then bake the muffin in 200c for 12- 14 minutes . Check with a tooth pick, if it comes out clean , cake is done. Let it cool completely
  • serve and enjoy!!!! 🙂 ❤
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Eggless Homemade Vanilla Ice cream

INGREDIENTS

  •  Full fat milk – 3 1/2 cups
  •  Fresh cream – 400 ml (Amul)
  •  Corn flour – 1 1/2 tbsps, heaped (add to 1/2 cup of boiled and cooled milk and mix well)
  •  Vanilla extract – 1 1/2 tsps
  •  Sugar – 3/4 cup
  • Choco chip (optional)

METHOD

1.Place beaters and a wide stainless steel vessel in the freezer for an hour. Chill the fresh cream in the fridge for 2-3 hours.
2.Bring 3 1/2 cups of milk to a gentle boil and allow to simmer till it reduces to 2 3/4 cups. You have to constantly stir so that the bottom does not burn.
3.Add the sugar and continue to stir till the sugar dissolves completely. Slowly pour the corn flour milk mixture to the simmering milk and go on stirring for 8-10 mts. The mixture will thicken. Turn off flame and completely cool the mixture. Place in fridge to chill.
4.Remove the beaters, stainless steel vessel and fresh cream from the freezer. Pour the fresh cream into the chilled stainless steel vessel and beat the mixture well for 4-5 mts. Place the beaten fresh cream in the fridge until use.
5.Beat the chilled milk mixture for 3 mins . Add the beaten fresh cream and vanilla extract to the beaten milk mixture and beat on low for a mins or use a whisk to mix.
6.Divide the mixture into two shallow aluminum containers, cover with plastic wrap and place in freezer.
7.Remove the containers from freezer after an hour and use a spoon to mix the mixture for a mt. Break any ice formation by mixing thoroughly with a spoon.
8.Place the containers in the freezer and again remove after 45 mins. Use a spoon to mix the mixture thoroughly for a min. Continue this process two more times at 45 mins intervals.
9.Once the mixture has been mixed/agitated at least 3-4 times, again place in freeze for an hour. Remove the frozen mixture from the container to a blender and blend well to a smooth mixture.
10.Divide the blended mixture among the two containers, place lid and freeze for at least 4-6 hours.

11. Decorate with chocolate syrup and choco-chips

12. Enjoy 😉