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Egg-Free Chocolate Cupcakes Recipe

Ingredients

How to make it

  • Preheat oven to 175C. Place 12 baking cases into muffin tin.
  • In a medium bowl, cream butter with electric whisk until light and fluffy about 2-3 mins. Add condensed milk and beat until combined. Sieve flour, cocoa and baking powder into wet mixture. Stir in chocolate chips, vanilla and cola.
  • Spoon batter into cases. Bake for 12-15 mins. Remove tin from oven and cool for 5 mins. Then remove cupcakes and cook on rack.
  • Store in airtight container for up to 3 days or freeze up to 3 months.
  • Ref: 500 Cupcakes & Muffins, By Fergal Connolly book (published by PageOne Publishing)

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Reviews & Comments 2

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  • babe_kl 15 years ago
    ermmm jo_jo_ba, these are egg-free and not sugar-free
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  • jo_jo_ba 15 years ago
    In no way is this sugar free - between the SWEETENED condensed milk, chocolate chips and pop> Yeah, right. Good theory, though.
    Was this review helpful? Yes Flag

The Cook

babe_kl Kuala Lumpur, MY

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