Eggless Cupcake बिना अंडे के कप केक Vanilla/Chocolate Cupcake & Cupcake decorating

For Vanilla Cupcake

• In a large mixing bowl, add refined flour, baking powder, baking soda and salt. Mix it well.
• Now, add milkmaid, melted butter, water, vanilla essence and lemon juice.
• Whisk smooth until there are no lumps and batter turns smooth.
• In a muffin tray, place the cupcake liners and transfer the batter to the muffin tray using a spoon.
• Bake in a preheated oven at 180C for 12-15 minutes or only until a skewer inserted in the center comes out clean.

For Chocolate Cupcake

• In a large mixing bowl, add refined flour, cocoa powder, salt, baking soda and baking powder and mix it well.
• Now, add melted butter, milkmaid, lemon juice, vanilla essence and water.
• Whisk until everything is well combined.
• In a muffin tray, place the cupcake liners and transfer the batter to the muffin tray using a spoon.
• Bake in a preheated oven at 180C for 12-15 minutes or only until a skewer inserted in the center comes out clean.

For Filling

• In three different bowls add mango, strawberry crush and instant coffee powder.
• Now, add milkmaid in each bowl. Mix everything well.
• Cut the top part of the cupcakes and scoop out the middle part with the help of a scooper or knife.
• Now, gently pour the prepared fillings in the cupcakes with the help of a spoon.

For Icing

• In a sauce pot add water, icing sugar and lemon juice.
• Whisk it well. Until the icing is smooth and thick enough.

Top the cupcakes with prepared icing

• Decorate the cupcakes with crumbled cup cake, melted chocolate, chocolate sprinkles and whipped cream.