Eggless Chocolate Cupcakes in Cooker - Eggless Baking Without Oven

Cooking.Shooking's picture

Sep. 09, 2014

These small little cakes, known as cupcakes are adored by everyone. They look cute, adorable and there's also the fact of eating a cake! Making them without oven is quite easy. These super soft like pillow cupcakes are very delicious and is egg free or without eggs, and ofcourse made in a cooker. This video is a part of Eggless baking without oven. Chocolate Cupcakes, iced with whipped white chocolate ganache it is!

Ingredients

Plain flour 1/2 Cup (8 tbs)
Powdered sugar 1/2 Cup (8 tbs)
Milk 1/3 Cup (5.33 tbs)
Choco chips 2 Tablespoon
Oil 2 Tablespoon
Cocoa powder 1 Tablespoon
Corn flour 1/2 Tablespoon
Lemon juice 1/2 Tablespoon
Baking soda 1/4 Teaspoon
Vanilla essence 1/4 Teaspoon
Salt 2 Cup (32 tbs) (For Baking)

Directions

GETTING READY

Take a big pressure cooker or idli cooker and add in the salt. Now place a wire stand and a perforated plate over it. Cover and remove the whistle (if using pressure cooker) or loosen the whistle if using idli cooker.

Heat this up in medium flame.

 

MAKING

In a mixing bowl, add the plain flour or maida, powdered sugar, choco chips, cocoa powder, corn flour, baking soda. Mix well.

In another bowl, add the milk, oil, lemon juice, and vanilla and mix well.

Add the wet mixture to the dry ingredients and mix well.

Take individual muffin moulds bars had coats or silicone moulds. It is ideal to place silicone moulds inside the aluminum individual moulds just because the aluminum ones are sturdy to stay stable, and silicone ones are nonstick.

Add the batter to 6 moulds. Now transfer this to the cooker and bake for about 15 mins in med flame. I baked in two batches.

Once baked let them cool before icing.

SERVING

Serve it warm, or let it cool to room temperature and ice it with white chocolate ganache using a piping bag.

 

NOTES

For White Chocolate Ganache: Take 200gm white chocolate and chop it. Boil 100ml cream and add the cream to the chocolate. Let it sit for a minute, then mix well. Now as it gets smooth, cover with cling wrap and let it refrigerate for a minimum of 5 hours. After its chilled, whip it for 5 mins then transfer to piping bags and pipe.

 

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 173Calories from Fat 62

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 75 mg3.13%

Total Carbohydrates 27 g9%

Dietary Fiber 1 g4%

Sugars 12 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet