Hello and Welcome to,
Gossip & Giggles with T!
To celebrate my 1 year of blogging I decided to treat myself and make some chocolate cupcakes, BUT… I had no eggs.
I searched the internet for ages to find a recipe on how to make a cake with no eggs and the majority of them were telling me to add golden syrup, (again something I didn’t have at the time). I came across this recipe – https://aseasyasapplepie.com/moist-chocolate-cake-no-eggs-no-butter/ by As Easy As Pie of which I chose to follow loosely.
Ingredients: (For 12 cupcakes)
- 130g of Self Raising Flour
- 130g of Caster Sugar
- 130g of Butter
- 1/2 Cup of Milk
- 1/2 Cup of Cocoa Powder
- 2 TBSP of Olive Oil
- 1 TBSP of Baking Soda
- 1 TBSP of Vanilla Essence
Ingredients for Butter Icing:
- 200g of Icing Sugar
- 100g of Butter
- 2 TBSP of Cocoa Powder
Making the Cake:
Step 1 – Preheat the oven to Gas Mark 4, and place 12 cupcake cases on to a baking tray.
Step 2 – Mix the Caster Sugar (130g) and Butter (130g) together until the mixture is smooth and there are no lumps.
Step 3 – Add 1/3 of the Milk and 1/3 of the Self Raising Flour to the mixture and mix it in with it. Continue to mix it until all the ingredients are mixed together.
Step 4 – Then add, 1/3 of the Milk, 1/3 of the Self Raising Flour, 1 TBSP of Olive Oil to the mixture and mix it all together. The mixture will begin to get thicker instead of runny like normal cake mixture, this is good!
Step 5 – Add the remainder of the Milk, Self Raising Flour, Olive Oil. Then add the Cocoa Powder, Baking Soda, and Vanilla Essence and repeat the same process.
Step 6 – Once all the ingredients are mixed together you can now place the mixture into the cases. Like I mentioned the mixture won’t be runny. You will have to spoon the mixture out. Try not to put too much in each case as the cake will rise.
Step 7 – Place the cupcakes in the oven for 12-15 minutes.
Making the Chocolate Butter Icing:
Whilst the cakes are cooking you can now make the butter icing for the cakes.
Step 8 – Place 100g of Butter and 100g of Icing Sugar in a bowl. Mix it until the mixture becomes creamy, and there are no lumps.
Step 9 – Add the remaining 100 grams of Icing Sugar and the Cocoa Powder to the mixture and mix again until it is creamy.
Step 10 – Once the cakes are cooked and cooled, and the butter icing is made it is now your choice on how you apply it, you could use piping bags or you could spread it.
Once the cakes are cool and butter icing is applied, I recommend putting them in the fridge for about 30 minutes. The cakes will turn out light, so the hard butter icing compliments it well.
I hope you enjoy the cupcakes!
But for now, that is all.
You can check out my last post here: Blogging Goals!
Until Next Time!
– T x