Eggless Chocolate CupCake with Raspberry Mousse Frosting

Posted: April 15, 2016 in Baked, Cupcakes, Eggless, Mousse
Tags: , , , , ,

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Over the past couple years, I have started to bake more often primarily as the store brought cakes are little too sweet for my taste buds. I do like homemade cakes, though. I initially started baking using eggs but its a lot of work for me. Hence, I started to learn baking egg-less cakes. It does not require any special equipment, but there are certain ingredients which helps in making egg-less cakes awesome. The secret ingredient being Vinegar and baking soda, which makes the cake soft and spongy. When Vinegar reacts with baking soda it create air bubbles which result in light aerated cake. Although, I have not tried it but I have heard that you can make egg-less cake with Coca Cola. I will definitely try that too and let you know the outcome. In this cupcake recipe, one of the best thing is the combination of chocolate and raspberry. The cupcake turned out to be light & fluffy and raspberry mousse elevates the taste and brings it to a new level by bringing mild tartness and sweetness together. This is one of the best cupcakes you can try in spring and summer. I personally like to add fruit in cakes or any dessert as it brings lots of colors and freshness to it. This cupcake is very close to my heart as it was made for my cupcake, my little munchkin 5th month birthday celebration. So enjoy this delicious treat on any occasion with your family and friends. 

Ingredients :-

For Chocolate Cup Cakes :-

All Purpose flour 1 and 1/2 cups
Sugar 1 cup
Salt  1/2 teaspoon
Baking Soda 1 teaspoon
Unsweetened Cocoa Powder 1/3 cup
Vanilla Extract 1 teaspoon
Water 1 cup
Vinegar 1 tablespoon
Oil  1/2 cup

For Raspberry Mousse Frosting :-

Fresh Raspberries 6 oz
Corn Starch Powder 1 tablespoon
Sugar 3/4 Cup
Agar Agar Powder 1 and 1/2 tablespoon
Water 1/3 cup
Cream Cheese 2 1/2 teaspoon
Heavy Whipping Cream 1/2 cup

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Method :-

For Chocolate Cup Cakes :-

  • Preheat the oven for 350 degree Fahrenheit or 180 degree Celsius.
  • Sift all purpose flour and cocoa powder together at least 2 times along in a bowl to remove lumps if any. Sifting also helps in lightening the cake.
  • In the same bowl add sugar, baking soda and salt.
  • Line the muffins tray with cupcakes liner.
  • In other bowl mix all the wet ingredients – water, oil, vanilla extract and vinegar.
  • Combine the wet mixture with dry ones mixing with spatula. Using wire whisk beat the mixture till well incorporated.
  • The batter will not be very thick. Do not over mix it. 
  • Bake it for 15-20 minutes or until toothpick inserted comes out clean.
  • Let them cool down completely before frosting otherwise frosting will melt. Its better to keep the cupcakes in freeze for one hour so that frosting can easily set into it. 

For Raspberry Mousse :-

  • For raspberry mousse first we need to start with raspberry jam.
  • In a pan soak the agar agar powder in hot water for about 10 minutes.
  • In a medium pan heat raspberry, sugar, salt and cornstarch on medium heat. Cook  until the mixture gets thickened, pressing the raspberries with spatula in between.
  • It will take about 6-8 minutes. Add the agar agar mixture and boil for one more minute.The mixture should be like a thick slurry in consistency.
  • Then press the raspberries through a strainer, discard the pulp and seeds and reserve the jam. Let it cool.
  • In a deep pan add the cream cheese and heavy whipping cream and with help of beater/hand mixer/stand mixer  beat it on high until soft peaks are formed.
  • Now fold the cooled down raspberry jam into whipped cream mixture gently and slowly. 
  • Refrigerate the mousse at least 6 hours to set it completely. So you can make the mousse one day ahead of the cupcakes to make it as frosting. You can even enjoy the mousse separately
  • Once the cupcakes are completely cool frost them with mousse as you want. You can pipe and decorate or just with help of knife spread it on top.
  • Garnish the cupcakes with fresh raspberries on the top and keep it in in freeze in air tight container.

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Note :-

  • While folding the cream and raspberry jam you have to do it very gently otherwise all the air created during whipping will be lost and mousse will not be light.
  • If you don’t get fresh raspberries you can make the mousse with frozen one too. You can also try the mousse with strawberry as strawberry and chocolate is a known world class combination.
  • This cupcake stays good for 4-5 days in refrigerator.
  • Make sure to use good quality cocoa powder for cupcakes as type of cocoa powder can affect the quality of final result.
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