Happy Halloween Everyone!
I decided to make cupcakes for Halloween this year and found this really cool cake recipe from a fellow blogger’s site. I have a made a few substitutions and changes from the original recipe but the cupcakes still tasted yummy! Now I am just hoping that kids will come by in the evening for Trick or Treating, else my husband and I will have to finish all the cupcakes…not that it will be a difficult task especially since these mini cupcakes are perfectly bite sized.
Please excuse the very amateur designs on the cupcakes :-)
Ingredients (32 mini cupcakes)
Atta (whole wheat flour) – 1 ½ cups
Thick curd – 1 cup
Sugar – ¾-1 cup
Baking powder – 1 ¾ tsp
Oil – ½ cup
Vanilla essence – 1 ½ tsp
Tutti-frutty – ¼ cup
Simple White Icing
Powdered sugar – 1 ½ cups (more if you want it sweeter)
Butter (room temperature) – 1 4oz stick (approx 114 gms)
Vanilla essence – 1-2 tsps
Sieve the flour and keep aside. In a bowl, mix the curd and sugar until the sugar is completely dissolved. Add the baking powder and mix well and keep aside for 5 minutes. The curd will become frothy, with small bubbles on the surface. Now add the vanilla essence and oil and mix well.
Preheat the oven to 400 degrees F.
Add the flour to the curd mixture, little by little, and incorporate well. Add the tutti-frutty and mix well. Line the cupcake tin with paper cups and place the batter into each, making the cups 3/4th full. For the mini cups that I used, I filled each with 1 tbsp of batter and the size came out perfect.
Bake at 400F for 17-20 minutes or until an inserted toothpick comes out clean.
Simple White Icing
Beat all ingredients in a bowl until it forms a spreadable texture. Slather on the cupcakes and enjoy!
The black and orange icing are ready made ones from Cake Mate brand.
Link to original recipe - http://sobha-goodfood.blogspot.com/2011/10/eggless-sponge-cake.html