How to make Eggless Brownie Cupcakes
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cocoa powder (कोको पावडर), Refined flour (maida) (मैदा)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Eggless Brownie Cupcakes checkout Chocolate Cinnamon Cookies, No Bake Chocolate Peanut Butter Cookies, Basic Dark Sponge, Chocolate Meringue . You can also find more Snacks and Starters recipes like Homemade Paneer Toast-Cook Smart Dal Pakwan - SK Khazana Prawns And Olive Skewers Falafel Burger
Eggless Brownie Cupcakes Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Eggless Brownie Cupcakes Recipe
Cocoa powder ¼ cup
Refined flour (maida) 1cup + 3 tablespoons + for dusting
Baking powder ½ teaspoon
Butter ¾ cup + for greasing
Vanilla essence ½ teaspoon
Condensed milk 200 grams
Chocolate melted 2 tablespoons
Walnuts ½ cup
Milk ½ cup
Method
Step 1
Preheat the oven to 180° C. Line a baking tray with individual silicon cupcake moulds. Sieve together the refined flour, cocoa powder and baking powder into a bowl.
Step 2
Cream together butter, vanilla essence and condensed milk in another bowl till light. Add the melted chocolate. Mix well. Fold in the flour mixture along with the walnuts. Add the milk gradually and mix well.
Step 3
Pour the batter into cupcake moulds, put the tray in the preheated oven and bake for 25-30 minutes. Remove from oven, cool and demould.
Step 4
Serve.
Nutrition Info
Calories : 2496 Kcal
Carbohydrates : 162.3 gm
Protein : 53.7 gm
Fat : 171.8 gm
Other : Iron- 18.8mg
Stepwise Eggless Brownie Cupcakes method
Step 1
Preheat the oven to 180° C. Line a baking tray with individual silicon cupcake moulds. Sieve together the refined flour, cocoa powder and baking powder into a bowl.
Step 2
Cream together butter, vanilla essence and condensed milk in another bowl till light. Add the melted chocolate. Mix well. Fold in the flour mixture along with the walnuts. Add the milk gradually and mix well.
Step 3
Pour the batter into cupcake moulds, put the tray in the preheated oven and bake for 25-30 minutes. Remove from oven, cool and demould.
Step 4
Serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
