Hurray for this one, I love baking but my cakes go through a lot of trial and error processes, well this recipe I got after trying several other recipes. I realised if you use oil in your cake batter instead of butter, the cakes are softer and moist as oil is way much lighter than butter. The even have a longer shelf life. Ill post a picture of the cups I use for my cake measurements, alternatively you can buy a scale that depicts the exact grams you need. But I personally don’t have that patience so I prefer using the cup measurements.
For the batter Ingredients (Makes 24 pcs)
- 1 Mug glass Buttermilk (I used homemade curd and added some water) normal glass. (Chaas)
- 2 cups Sugar (whole sugar)
- ½ cup corn oil
- 11/4 cup home baking
- ¼ cup cocoa powder
- 1 tsp. baking powder
- ¼ tsp. soda bicarbonate
- ¼ cup milk
- 1 tsp. vanilla essence
For the frosting (just enough for the 24pcs)
- 5 tbsp. soft salted butter
- 2 tbsp. cocoa powder
- 1 cup powdered sugar
- 1 tsp. vanilla essence
- Oreo Sprinkles
Method
- In a bowl, add buttermilk, oil and sugar, whisk it until you get a pasty texture until the sugar melts. Sieve in all the dry ingredients and MIX THE BATTER WITH A SPATULA until you get a proper Cake batter.
- Pour the mixture into the cake cups, ¾ filled up. Preheat the oven for 10minutes and bake for 20minutes at 200C.
- For the frosting mix all the ingredients above except the sprinkles. Use a whisking machine until you get a smooth creamy texture; fill it in a piping bag.
- Now once the cupcakes cool down, using the piping bag lay the design and sprinkle the Oreo sprinkles.
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