Eggless Chocolate Cupcake With Buttercream frosting

BM#12: W2, Day7: I saved the best for the last post of this month. Behold the first ever frosted cupcake creation that ever came out of my kitchen..I have never bothered to make any frosted creation at home (until now) cause I have a general aversion towards Frosting..If someone ever gives me a piece of cake or a cupcake, I would scrape off the frosting and then dig into the cake underneath. (Well, all I know is that I can't continue to stay that way cause my son is constantly pestering me for cupcakes and I have to get over whatever this "love-hate-but-mostly-hate" thingy I have for the frosting and do it once in a blue moon to please my son.) But that is not to say that I don't like looking at a decorated cake/cupcake. I have always wanted to take those Wilton Cake Decorating Courses..Don't know when that will happen though..

The day I made this cupcake, my artistic friend was visiting me..she is very creative, constantly drawing Henna and Kolam Patterns everywhere, even in bits of paper when we were in college. It was a good thing she was around cause she happily got involved in frosting all the 18 cupcakes that I made.Don't you love those rose-bud patterns? So thanks a bunch, S. Do stop by often. You and I can make more beautiful cupcakes, yes?? And I have more challenges for you. ;)

Treat from my son to me-

We got him a Nook Tablet last year and he creates lovely pages and adds to his digital album..The funny thing is he creates plenty of hearts and sings Taylor Swift's  "Last Christmas I gave you my heart". Truth be told, he is the cutest cupcake I ever created. :)

Treat from me(and Aunty S) to him-

For Your Ears: Its been nearly 3 years, this song and I are still going strong. Wondering what I am saying? I meant, I am still having this as one of the Top 10 favorite songs for the past 3 years. Its a very beautiful song..I listen to it often and don't mind watching Deepika. She is so gorgeous!

Round-Up of BM#12, Week1: Something Sweet (Sweet Beginnings to kick start New Year with a Sweet Note)

• Day1: Gingerbread Man Cookies With Fresh Ginger
• Day2: Almond Cake "Almond Halwa/Badam Halwa"
• Day3: Avocado Pound Cake
• Day4: Sweet Pongal "Chakkara Pongal" with Raisins and Cashews
• Day5: Italian Plum Cake 
• Day6: Apple Sauce Halwa 
• Day7: Spiced Egg-less Pumpkin Tart, from scratch

Round-Up of BM#12, Week2: Chocolate Mela (Taste and Tunes)

• Day1: Eggless "Durum Wheat Atta Flour" Pancakes With Chocolate Morsels
• Day2: Eggless Tunisian-Date, Nut and Cocoa Loaf
• Day3: Eggless Microwave Chocolate Mug Cake
• Day4: Cocoa Berry Kesari - Part Chocolate, Part Berry
• Day5: Banana, Cocoa and Date Milkshake with Flaxseeds
• Day6: Chocolate Chili
• Day7: Eggless Chocolate Cupcake With Butter-cream Frosting

Now, onto the recipe-

Ingredients(Recipe for the cupcake/muffin from here):

For the Chocolate Cup-Cake: Makes 12-16 Medium Cupcakes

• 1-1/2 Cups Unbleached All-Purpose Flour
• 1-1/2 Cups Cold Water
• 1 Cup Dark Brown Sugar
• 1-1/2 Tbsp White Vinegar
• 1/4 Cup Cocoa Powder
• 6 Tbsp Olive Oil
• 1/2 Tsp Baking Soda
• A pinch of Salt

For the Butter-Cream Frosting(Recipe from here): For ~18 Cupcakes 

Note:Frosted the Cupcakes using "Wilton 32 Tip - Open Star Tip"

• 1/2 Stick Butter, at room temperature
• 3/4 Cup Confectioners Sugar
• 1/8 Tsp Salt
• 1 Drop Gel Red Food Coloring
• 1/2 Tsp Vanilla Extract
• 1 Tbsp Heavy Cream

Procedure:

• Sift the flour along with cocoa powder and baking soda. Whisk in the salt.

• In another bowl, using an electric mixer, combine brown sugar, oil, vinegar,cold water and vanilla extract.

• Combine until there are no clumps in the batter. Line the muffin pan with cupcake liners.

• Preheat the oven to 350 degrees F. Ladle in the batter until the cups are half-filled, if you want 18 cupcakes. Else 3/4 Cup gives you 12.

• Bake for 25 minutes and move it to a cooling rack.


• Make the Frosting: Sift the confectioner's sugar into a bowl to remove any clumps.

• Cream the butter, salt and vanilla extract at high speed for 1-2 minutes. The add the sugar in batches and combine at medium speed for another 2-3 minutes. Stir in a drop or two of red coloring using a silicone spatula. This will give the frosting a double-color effect. 

• Spoon the frosting into a piping bag attached with Wilton's star tip. And pipe on top of the cupcakes. Leftover frosting can be refrigerated for a day or two. Bring it slightly to room temperature before piping it again.

• For you-

Enjoy!
Sending this to Srivalli's Chocolate Mela



Note:
• This recipe makes mid-sized cupcakes. 
• If the frosting softens up, stick the whole piping bag in the fridge for 15 minutes or so and then start piping again.