Eggless Coffee Cupcakes Recipe
Two irresistible delights come together in one recipe—coffee and cupcakes! Coffee, the ultimate soul-soother, meets the sweet charm of cupcakes, those mini desserts that never fail to delight. This eggless cupcake recipe combines the best of both worlds! Perfect as a tea-time treat or a post-dinner dessert for your guests. It’s also an excellent choice to bake for kids—they’ll absolutely adore it!
Ingredients
Dry ingredients:
- 1 cup Maida/ flour
- 1 tsp baking powder
- 3/4 cup Sugar, powdered
- 1 1/2 tbsp Cocoa powder
Wet ingredients:
- 1/2 tsp Vanilla essence
- 5 tbsp Butter (softened, salted. In case you are using unsalted butter, add 1/4 tsp salt)
- 3/4 cup Milk (to make the batter smooth. Adjust the milk quantity according to your batter's smoothness)
- 1 tbsp Coffee powder + 1 tsp water, to make a paste (You can increase or decrease according to your coffee tolerance)
Instructions
- Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners.
- In a bowl sift maida, baking powder, cocoa powder and sugar.
- Add in softened butter, vanilla essence, coffee paste and milk till a smooth batter forms.
- Pour the batter into the moulds and bake at 180 degrees until done. (Approximately 15-20 minutes)
- You check if they're done by inserting a toothpick into the cupcake. If the toothpick comes out clean, it means it's done.
- Take the cupcakes out of the oven. Let them cool entirely. Note: Do not frost them unless they are completely cool as the frosting will start to melt.
- You can frost the cupcakes with mascarpone cheese with a shot of whiskey or some coffee butter cream. Here, coffee cream cheese frosting has been used.
Tried this recipe?Let us know how it was!