Eggless

Cupcake
Workshop
Instructor – Priyanka Pawar

@thehungrybombae @thehungrybombae

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 Cupcake Recipes

Vanilla Cupcake
1 Cup – Flour  Preheat the oven to 170° C and line a cupcake tray with liners
 In a bowl, sift together Flour, Castor sugar, Baking Soda, Baking
¾ Cup – Castor Sugar
Powder, Salt. (All dry Ingredients)
1 Tsp – Baking Soda  Make a well between the dry ingredients and start incorporating oil,
½ Tsp – Baking Powder Milk, Curd, Vanilla.
1 Tsp – Salt  With a help of a whisk mix all the dry and wet ingredients together.
 Make sure there are no lumps
½ Cup – Oil
 Fill 2/3rd of the cupcake liners with batter and bake for 25 mins
½ Cup - Milk @170° or until a skewer comes out clean when inserted in the center
½ Cup – Curd of a cupcake
2 Tsp - Vanilla  Frost the cupcake with White Chocolate Frosting and Top with
Sprinkles

Chocolate Cupcake
1 Cup – Flour  Preheat the oven to 170° C and line a cupcake tray with liners
¼ Cup - Cocoa Powder  In a bowl, sift together Flour, Castor sugar, Cocoa Powder, Baking
Soda, Baking Powder, Salt. (All dry Ingredients)
¾ Cup – Castor Sugar
 Make a well between the dry ingredients and start incorporating oil,
1 Tsp – Baking Soda Milk, Curd, Brewed Coffee & Vanilla.
½ Tsp – Baking Powder  With a help of a whisk mix all the dry and wet ingredients together.
1 Tsp – Salt  Make sure there are no lumps
 Fill 2/3rd of the cupcake liners with batter and bake for 25 mins
¼ Cup – Coffee + Hot
water @170° or until a skewer comes out clean when inserted in the center
of a cupcake
½ Cup – Oil
 Frost the cupcake with Dark Chocolate Frosting
½ Cup - Milk  Top it with chocolate chips or Chocolate shavings
½ Cup – Curd
2 Tsp - Vanilla
 Cupcake Recipes

Fruit Cupcake
1 Cup – Flour  Preheat the oven to 170° C and line a cupcake tray with liners
 In a bowl, sift together Flour, Castor sugar, Baking Soda, Baking
¾ Cup – Castor Sugar
Powder, Salt. (All dry Ingredients)
1 Tsp – Baking Soda  Make a well between the dry ingredients and start incorporating oil,
½ Tsp – Baking Powder Milk, Curd, Fruit Essence.
1 Tsp – Salt  With a help of a whisk mix all the dry and wet ingredients together.
 Make sure there are no lumps
½ Cup – Oil
 Fill 2/3rd of the cupcake liners with batter and bake for 25 mins
½ Cup - Milk @170° or until a skewer comes out clean when inserted in the center
½ Cup – Curd of a cupcake
2 Tsp – Fruit Essence  Frost the cupcake with White Chocolate Frosting and Top with
Chopped Fruits Pieces

Masala Chai Cupcake

1 Cup – Flour  Preheat the oven to 170° C and line a cupcake tray with liners
 In a bowl, sift together Flour, Castor sugar, Baking Soda, Baking
¾ Cup – Castor Sugar
Powder, Salt. (All dry Ingredients)
Pinch of Cardamom +  Make a well between the dry ingredients and start incorporating oil,
Nutmeg
Masala chai & Curd.
1 Tsp – Baking Soda  With a help of a whisk mix all the dry and wet ingredients together.
½ Tsp – Baking Powder  Make sure there are no lumps
1 Tsp – Salt  Fill 2/3rd of the cupcake liners with batter and bake for 25 mins
@170° or until a skewer comes out clean when inserted in the center
½ Cup – Oil
of a cupcake
½ Cup – Masala Chai  Frost the cupcake with White Chocolate Frosting and sprinkle some
½ Cup – Curd chai masala on top
 Cupcake Recipes
Red Velvet Cupcake
 Preheat oven to 180C
½ Cup – Butter/Oil  In a large bowl, on the medium speed of an electric mixer, cream the
3/4 Cup – Caster Sugar butter and castor sugar till light and fluffy, for about 5 minutes.
1 tbsp –Red Food Color  In a small bowl, whisk together the red food coloring, cocoa and
vanilla essence. Add to the batter and beat well
1 tbsp – Cocoa Powder
 In a measuring cup, stir the salt into the yogurt and give a slight
1 tsp – Vanilla Essence whisk. Add to the batter. Now add the flour & baking powder
¾ Cup – Curd  In a small bowl, stir together the cider vinegar and baking soda.
½ tsp - Salt  Add to the batter and mix well. Using a rubber spatula, scrape down
the batter in the bowl, making sure the ingredients are well blended
1 Cup – Flour
and the batter is smooth
2 tsp – White Vinegar  Line a cupcake Tray with liners and pipe the batter into the cupcake
½ tsp Baking Soda liners till 3⁄4 full and bake for 25 mins
 Frost the cupcake with Cream Cheese Frosting


Nutella Cupcake
 Bake each tray for 20 minutes, or till a skewer inserted in the center
 In
of athe
bowl,
cakewhisk together
comes the butter/oil and brown sugar till the
out clean
1 Cup – Butter/Oil
brown sugar specks start disappearing
½ Cup – Brown Sugar
 Sift together the flour, cocoa powder, Baking soda and baking
1 Cup – Curd powder and fold into the above mixture with a spatula. Add the Curd,
1 Cup – Flour Nutella and Milk mix thoroughly
 Line a cupcake mould with liners and scoop the batter into each liner
1 Tbsp – Cocoa Powder
till 3⁄4 full
1/2 tsp – Baking Powder
 Bake at 175C for 25 minutes or till a skewer, when inserted in the
1 tsp – Baking Soda center of the cake, comes out clean
2 tbsp – Milk  Once the cupcakes have cooled, make a hole in the middle of each
cupcake with a knife and spoon in the Nutella (Optional)
3 tbsp – Nutella
 Frost the cupcake with Dark Chocolate Mousse Frosting and Drizzle
some Nutella on top
 Frosting Guide
Vanilla Buttercream
2 cups - Icing Sugar  In a bowl, whisk butter and vanilla essence together until smooth
½ cup – Butter  Gradually add the icing sugar and whisk well. Add milk and beat to
combine
1 tbsp – Milk
 Keep whisking until the frosting is light and fluffy. If you are using a
1 tsp - Vanilla hand whisk, this should take approx. 5 minutes
Essence
 Add colour at this stage (Optional)

Cream cheese Frosting

2 cups - Icing Sugar  In a bowl, beat butter and Cream cheese together until soft & fluffy
¼ cup – Butter  Add lemon zest and whisk well
 Gradually add the icing sugar and beat continuously after each
½ cup - Cream cheese
addition to create a smooth and creamy frosting
1 tsp - Lemon Zest  Add color at this stage (Optional)

Chocolate Buttercream
2 cups - Icing Sugar  In a bowl, whisk butter and vanilla essence together until smooth
½ cup – Butter  Gradually add the icing sugar + cocoa and whisk well. Add milk and
beat to combine
1 tbsp – Milk
 Keep whisking until the frosting is light and fluffy. If you are using a
1 tsp - Vanilla Essence hand whisk, this should take approx. 5 minutes
3 tbsp - Cocoa Powder
 Ganache Guide
Dark Chocolate Ganache
100 gm – Dark Chocolate  Make sure the butter is softened at room temperature.
 Place the chopped dark chocolate in a medium – sized bowl
50gm – Cream
 In a medium-sized saucepan, bring fresh cream at a boil & pour the
1 tsp – Butter (optional) hot cream all over the chocolate.
Chocolate: Cream :: 2:1  Allow it to stand for a minute, as the heat from the cream melts the
(By weight) chocolate. Whisk to combine
 Add Butter and whisk again to form a smooth Ganache

Milk Chocolate Ganache

125 gm – Milk Chocolate  Make sure the butter is softened at room temperature.
50gm – Cream  Place the chopped dark chocolate in a medium – sized bowl
 In a medium-sized saucepan, bring fresh cream at a boil & pour the
1 tsp – Butter (optional)
hot cream all over the chocolate.
 Allow it to stand for a minute, as the heat from the cream melts the
Chocolate: Cream :: 2.5 : 1
chocolate. Whisk to combine
(By weight)  Add Butter and whisk again to form a smooth Ganache

White Chocolate Ganache

150 gm – White Chocolate  Make sure the butter is softened at room temperature.
 Place the chopped dark chocolate in a medium – sized bowl
50gm – Cream
 In a medium-sized saucepan, bring fresh cream at a boil & pour the
1 tsp – Butter (optional)
hot cream all over the chocolate.
Chocolate: Cream :: 3:1
 Allow it to stand for a minute, as the heat from the cream melts the
chocolate. Whisk to combine
(By weight)
 Add Butter and whisk again to form a smooth Ganache