INGREDIENTS & PROCESS :
3/4 CUP MILK
1 TEASPOON VINEGAR
MIX & KEEP ASIDE FOR 5 MIN.
1/4 CUP OIL
MIX
1 CUP ALL PURPOSE FLOUR
1/4 CUP COCOA POWDER
1 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
1 CUP POWDER SUGAR
MIX WELL
1 TEASPOON VANILLA EXTRACT
MIX
POUR THE MIXTURE INTO CUP CAKE MOULD
COOK IT IN MEDIUM LOW HEAT FOR 15-20MIN.
CUP CAKES ARE REDAY, COOL COMPLETELY
KEEP THE BOWL & WHISK IN FRIDGE FOR 30 MIN.
1/2 CUP WHIPPING OR HEAVY CREAM
1/4 CUP COCOA POWDER
1/4 CUP POWDER SUGAR
BEAT UNTIL STIFF PEAKS FORM
CHOCO CREAM SWIRL ON THE TOP

#noven #eggless #cupcakerecipe

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