Eggless Chocolate cupcakes

Ingredients:

All purpose flour or maida - 1 and 1/2 cup ( sifted),
White granulated sugar( powdered )- 1cup,
Unsweetened cocoa pwd ( Hershey's)- 1/3 cup,
Baking soda- 1 tsp,
Plain water- 240 ml or 1 cup,
Salt- 1/4 tsp,
Canola oil- 1/3 cup ( you can use any flavour less oil,)
Vinegar- 1 tbsp,
Vanilla essence- 1tsp.

Method:
Pre heat oven to 350 F or 180 C
Put paper cups in the muffin baking tray or grease the tin cups if you are not using paper cups. In a large bowl sift flour,sugar,cocoa pwd, baking pwd and salt.

 
Mix with wire whisk and keep aside.

In a separate bowl mix water,canola oil,vanilla essence and vinegar ( stir with a spoon).

Make a well in the center of the dry ingredient and stir in the wet ingredient.

Mix with wire whisk,then gently mix the batter with a wooden spoon until well incorporated.

Evenly divide the batter in 15 muffin paper cups.

Transfer the tray to the pre heated oven and bake for 18 to 20 minutes or until tooth pick inserted in the center comes out clean.

Take out the tray from the oven and remove the muffins or paper cups from the tray.Keep on wire rack to cool completely.

You can enjoy the cup cakes without the frosting but since this a very light muffin,the butter cream frosting adds sweetness to the cupcakes and it is delicious to eat.

You can sprinkle or dust it with icing sugar if  making frosting is a hassle.
Makes 15 cupcakes.

Butter cream frosting:
Icing sugar ( sifted )- 200 gms,
Butter - 1/2 cup or 113 gms ( room temperature),
Vanilla essence- 1 tsp,
Milk - 1 to 2 tbsp ( optional).

Cream the butter until smooth and well blended.
Add vanilla essence.
With the mixer on low speed gradually beat in the sugar.
Scrap down the sides.
Add the milk and beat on high speed until frosting is light and fluffy ( 3 to 4 minutes).
Add a little more of milk if the frosting is too thick or add sugar if frosting is too thin ( if needed ).