Madhuram is hosting a low-fat eggless baking event this month. I decided to put on my baking hat and made this vegan chocolate cupcake with a yummy greek yogurt frosting (which is not vegan).
I will get straight to it guys, I got it from here and I have modified it significantly
3/4 cup all-purpose flour and 3/4 cup whole wheat flour
1 cup light brown sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp white vinegar
1/2 cup applesauce and 1/2 cup water
1. Preheat oven to 350 degrees F and line a muffin pan (the one for 12 muffins!) with baking cups.
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, applesauce, vanilla, vinegar and water. Mix together until smooth.
3. Divide equally into the 12 cups. Place in the oven for a about 20 minutes (mine took exactly that time), bake until a knife comes out clean. Cool and frost
I got the frosting recipe from here–
Mix 1 cup of low-fat greek yogurt with about 2 tbsp of cocoa powder, 1/2 cup confectioner’s sugar, a drop or two of anise extract and a good splash of vanilla extract.
Once the cupcakes are cool, add the frosting.
Judgement: I could have used a little less amount of whole wheat flour and the anise extract in the frosting you really need to have a taste for it. Just a few drops was strong! Check my teddy out- he wants to eat it too…