Eggless Coffee Cupcakes Chef: Recipe Servings: 6 Cook Time: 45 Minutes Soft and spongy eggless cupcakes with a coffee kick. Smothered with some coffee cream cheese frosting. Yummy-licious! Ingredients Dry ingredients: 1 cup maida/ flour 1 tsp baking powder 3/4th cup sugar, powdered 1 1/2 Tbsp cocoa powder Wet ingredients: 1/2 tsp vanilla essence 5 Tbsp butter, softened (Salted. In case you are using unsalted butter, add 1/4 tsp salt) 3/4th cup milk, to make the batter smooth (Adjust the milk quantity according to your batter's smoothness) 1 Tbsp coffee powder + 1 tsp water, to make a paste (You can increase or decrease according to your coffee tolerance) Method Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners. In a bowl sift maida, baking powder, cocoa powder and sugar. Add in softened butter, vanilla essence, coffee paste and milk till a smooth batter forms. Pour the batter into the moulds and bake at 180 degrees until done. (Approximately 15-20 minutes) You check if they're done by inserting a toothpick into the cupcake. If the toothpick comes out clean, it means it's done. Take the cupcakes out of the oven. Let them cool entirely. Note: Do not frost them unless they are completely cool as the frosting will start to melt. You can frost the cupcakes with mascarpone cheese with a shot of whiskey or some coffee butter cream. Here, coffee cream cheese frosting has been used.