I once experimented on an eggless dark chocolate cake but it was rather dry and with a different set of ingredients, needless to say i was rather dissapointed but i read that its not easy to bake without eggs for eggs give more flavour and help with the cake texture. So since its already written that it wouldn't be an easy task, therefore i brace myself for another eggless adventure.
So this time around instead of the usual muffins, i decided to experiment on eggless muffins so that i can work on perfecting it in small batches. The ingredients listed belows are just nice for 9 muffins in my 12' muffin tray.
INGREDIENTS
1 1/2 cups of cake flour
3 tbsps cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
5 tbsps corn oil
1 tsp vanilla extract
1 tbsp white vinegar
1 cup cold water
Method:
1) Preheat oven to 190 degrees C.
2) Line muffin cups in the muffin tray.
3) Sift the cake flour and cocoa powder together and add in sugar, baking soda and salt.
4) In another bowl, add corn oil, vanilla extract and cold water.
5) Add the wet ingredients to the dry and stir until combined.
6) Add the vinegar quickly and stir in - immediately pour into the lined muffin cups and put it in the oven and bake for 25-30.
7) Cool thoroughly and remove from the tray.
Note:
Instead of using all-purpose flour, i replaced it with cake flour and sprinkled some chocolate rice on top before placing it in the preheated oven.
I have no idea how a great delicious- tasting eggless muffins should taste like but i noticed there's a strong taste of baking soda. Perhaps i can experiment further and replace it with baking powder instead. i wonder if the effect would be the same. I've read somewhere that some even use coke in their eggless cake. That coke in cake sure sounds intriguing. I'm definitely tryin that out the next time around
wow u are a very sweet and thoughtful friend!
ReplyDeleteam sure the muffins will turn out swell in the future