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We hope you got benefit from reading it, now let’s go back to eggless chocolate cup cakes leftover metled icecream recipe. To cook eggless chocolate cup cakes leftover metled icecream you need 8 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Eggless chocolate cup cakes leftover metled icecream:
- Provide 1 cup of all purpose flour.
- Take 1 cup of ice cream vanilla or chocolate.
- Take 1 teaspoon of baking powder.
- Provide 1/2 teaspoon of baking soda.
- Get 1/4 cup of oil or butter.
- Prepare 1/2 cup of Powdered sugar.
- Get 2 table spoon of Cocoa powder (if chocolate ice cream then not required).
- You need 1/4 cup of milk if required.
Steps to make Eggless chocolate cup cakes leftover metled icecream:
- Preheat oven 180℃ for 10 minutes..
- Grease entire surface of the cup cakes molds with oil or melted butter using a brush..
- Take a large bowl and Sift the flour, cocoa powder(if using chocolate ice cream then not required) baking powder and baking soda twice..
- Take a bowl and mix ice cream, venilla essences, oil and powdered sugar and mix well with beater..
- Add previously sifted flour mix. Fold well using a spatula..
- Mix until it turns little smooth and no visible signs of white flour. Do not worry if the mixture is little lumpy..
- Pour batter into previously greased cup cakes mold. Place it in pre-heated oven and bake for 10 to 15 minutes at 180℃..
- Check with a knife if it uncooked the bake 2 to 3 min. more. Cup cakes are ready..
See more ideas about Eggless chocolate cupcakes, Chocolate cupcakes, Eggless. Perfect soft and moist Eggless Chocolate Cupcakes topped with a creamy Chocolate Buttercream Frosting! These Eggless Chocolate Cupcakes are filled with chocolate flavor and are perfect for those with egg allergies. Great for vegan baking, as well. I guess I'm all about the chocolate lately – I had a chocolate cake last week, and now chocolate cupcakes!!
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