Coconut and Mix Berries Cookies

Cookies are the best mate for teatime, specially the evening tea. For me cookies are anytime friend, even when I'm not in mood for breakfast or dinner. Adding some berries and coconut makes them more delish. I always keep some berry mix in my pantry to make such little goodies to pamper my family.

This berry mix has cranberries, golden raisin, black raisin, inca berries, cherries, blueberries, and bing cherries. Mix of sweet and sour taste of berries gave the cookies different taste. The subtle earthy taste of coconut is liked by almost everyone.

My family enjoys these cookies with their tea and coffee. Kids love them as a snack with their flavoured milk. Easy and quick recipe for them makes it hassle free. You can use any berries you have at home. I used wheat flour to make these cookies but it can be replaced with APF/Maida.

Try the recipe and leave your feedback in comments below. I'm sure they will trun out to be a hit for you as well like for me. Until Next Time......................Happy Cooking Friends, Saumya

Ingredients:

Wheat Flour                              - 1 cup
Mix Berries                               - 1/2 cup
Desiccated Coconut                  - 1/4 cup (Fine)
Granulated Sugar                      - 1/2 cup
Butter                                        - 3 tblspoon (Semi Soft)
Baking Powder                         - 1/2 tspoon
Baking Soda                             - 1/4 tspoon
Salt                                           - a pinch
Milk                                          - 1/4 cup to as required
Vanilla Extract                         - 1 tspoon (This can be any extract of your choice)


Method:

Line a baking tray with non-stick paper/mat.
In a stand mixer / mixing bowl, Sift flour, baking powder, Baking Soda and Salt.
Add in the Sugar, Fine desiccated Coconut and Butter.

Start mixing on low speed / rub it with hands.
Once the flour starts to look like crumble add in the berries, mix well.
Now add the milk and gently for the shape of dough. Do not knead it like Chapati dough.

Make small balls out of dough and flatten them a little.
Place them all on baking tray and chill for 30 minutes.

Pre heat the oven on 180c and bake the cookies for 12-15 minutes or until the sides starts to get a little golden.
You can keep them a little more (only 2 more minutes) , if you want a bit crunchy cookies.
Once baked to your choice of crunch take them out on cooling rack to cool them completely.
These cookies go very well with evening tea , coffee and milkshake.
These are my favourite cookies for reading time tea.
Kids will also love the sourness of berries and sweetness of coconut.

Wholewheat Banana Orange Almond Loaf

Cake, Cupcakes, Pastries, Muffins, Cookies!!!!! Thats whats in my mind nowadays. How strange is that ? When you want to stay away from Carb you just think about Carb but Carb. I'm on to mission of baking cookies and cakes with wholewheat. I just want to finish everything in my pantry and want to shop again. It's like spring cleaning of my pantry. Whatever I see as a leftover packs, I feel like making/baking something with that, Specially nuts and berries.

Once I read somewhere that women who eat whole wheat weigh less and that stuck in my mind. Whole grains, if used intelligently in the diet, helps in lot many everyday problems in women's health. Improvement in Metabolism, Prevention from Type-2 diabetes, Prevents gallstones, Relief Chronic Inflammation, Helps in prevention in breast cancer and what not. Women should thankful to Wheat/Wheat Flour/Whole Wheat grains, as they are really helpful for their well-being.

Nuts, specially Almonds have always been known for their goodness of good fat and brain development. They help in lowering your cholesterol, reduce the risk of heart disease, Prevents your body from cardiovascular diseases and what not. If eaten with it's skin, you increase the benefits of Almonds for rejuvenating your skin health. Some research says, Almonds help you maintain your weight loss as well, as Almonds good fat helps release the energy from body and keeps you going for long time.

I, as you all know, am a big fan of whole grains, nuts and berries. So to finish my left over almonds and mix berries, I chose to make some whole wheat almond loaf for teatime. I was left with ripe bananas, Almonds, and 1 orange on the worksurface. So here goes my hands and brain to start the recipe and bake a delicious eggless loaf to with evening tea. Recipe of this loaf is very easy and can be made with everyday ingredients in your kitchen. Try your hands on this recipe and enjoy a wholesome delicious and healthy Cake with your choice of drinks.......................... Until next time, Happy Cooking friends, Saumya

Ingredients:

Wheat Flour                                           - 1-1/2 cups
Ripe Bananas                                         - 3 medium
Orange Juice                                          - 1/4 cup
Brown Sugar                                         - 1/4 cup
Oil                                                         - 1/4 cup
Baking Powder                                     - 1 tspoon
Baking Soda                                         - 1/2 tspoon
Orange Essence                                    - 1 tspoon
Salt                                                       - a pinch
Chopped Almonds                               - 1 cup
Mixed Berries                                      - 1/4 cup (optional)


Method:

Preheat your oven to 180. Grease a loaf pan with butter and keep aside.
Peel and mash the bananas with a fork or you can use a blender.  Blend in the orange juice with bananas.
Mix in the Essence, Oil and Sugar in the banana and orange puree.
Add in the dried mix berries. This is an optional step, I just saw them and added them.
Sieve the flour, baking powder, baking soda, and salt in big mixing bowl, keep aside.
Coat 3/4 cup of Almonds in the flour mixture.
This ensures that the Almonds do not sink to the bottom of the pan while baking.
We will use the remaining almonds for garnish.
Fold in the coated Almonds with flour mixture.
Now gently mix the dry ingredients with the wet ingredients with the help of a spatula, making sure not to over mix.
Pour the batter in the greased pan and give it a gentle shake/ tap on work surface to take out any air bubbles.
Garnish with the remaining almonds on top of the Loaf.
Bake the loaf for about 40 minutes, or until a toothpick inserted at the center on the bread comes out clean.
The cooking time depends on the oven temperature.
Let the loaf cool at the kitchen counter for 5 minutes in the pan and then place it on the cooling rack to cool completely before slicing.
This Loaf can be stored upto 3-4 days in an airtight container.

Mango, Pineapple and Cranberry Muffins

I prefer making muffins and cupcakes, over loaf and big round cakes.  I've noticed that eggless cakes/muffins taste better if consumed atleast 10 hours later. Not sure about the reason but it's my personal observation. I normally bake the cakes /muffins/loafs/cupcakes in the morning and they taste amazing by evening. The texture changes and sweetness enhances.

I often wondered about the difference in Cupcakes and Muffins. If you are a foodie, you might know that English Muffins and American Muffins are different. In America Muffins are made just like cupcakes. In UK, there is a flat bread type, made on griddle, is called Muffin. American Muffins are good in a way everyone gets their own individual size of cake. Muffins can be made sweet or savory. We usually make savory muffins for breakfast.

As it is a season of exotic fruits, I thought to make muffins with those exotic fruits. I found 2 packs of Mango and Pineapple bites, leftover in Kids Snack Pantry, Some dried cranberries left from cereal drawer. You all must be knowing by now that I'm a big fan of baking with whole-wheat flour.

So assembling all the ingredients and heating the oven helped me make these deliciously sounding Muffins. We were planning a short getaway from home, so made few more for holiday. Easy peasy recipe as always, try them and you will pat yourself on the back for good job. Drop your feedback in the comments below.............Until next time, Happy Cooking Friends, Saumya

Ingredients:

Whole Wheat Flour                 - 1 cup
Corn Flour                               - 1 tblspoon
Baking Powder                        - 1 tspoon
Baking Soda                            - 1/2 tspoon
Muscovado Sugar                    - 1/4 cup
Oil                                            - 1/4 cup
Yogurt                                      - 2/4 cup
Lemon Juice                             - 1 tspoon
Orange Extract                         - 1 tspoon
Dried Mango bites                   - 2 tblspoon
Dried Pineapple cubes             - 2 tblspoon
Dried Cranberries                    - 4 tblspoon
Water                                       - 2-4 tblspoon (depending on flour/thickness of batter)


Method:

Preheat the oven to 180c and line the tray with 10 muffin liners.
In a deep mixing bowl, Mix Sugar, Yogurt, Oil and Orange extract, until the sugar is totally dissolve.

Sift Flour, Baking Soda and Baking powder into yogurt & sugar mixture.

Add in the cornflour, mix dry and wet ingredients well to avoid any lumps.

Now add int the dried fruits, if you find them very big in size, chop them before adding in.

At this time I added 2 tblspoon of water and 1 tspoon of lemon juice into the batter.
Adding water loosened the batter a bit and lemon juice made air bubbles into it.
Do not keep the batter for later baking.
Pour in the batter into muffin liners and bake them for about 15 minutes or until they are golden on top and skewer comes out clean.
Leave them to cool for 5 minutes in the tray and then take them out on cooling rack to cool completely.

Muffins are ready to be served with choice of drinks. These are excellent treats for kids as their after school snack.

Microwave Eggless Chocolate Cake

One of the day, your little one starts screaming for chocolate cake and you don't really have time to wait for another 40 minutes for preparations and baking. You go for this quick, easy and ready in minutes chocolate cake. I tried it first time and It is already a hit in my house.

To my surprise, the cake turned out be the most gorgeous, moist and spongy cake. I never expected it to be like that because of microwave baking. This trial microwave cake made me a big fan of microwave cake baking.

I have already started making list of cake recipes, I can do in Microwave. The less time taking was the best thing attracted me towards microwave cake baking. Its a HIT HIT HIT!!!!!!!!

I've been baking cakes for quite a bit of time in my Kitchen, but never tried this method and believe me friends, Its an awesome method. I 'm sure even for once, you will try making it.  Don't forget to comment below :) Until next time.......Happy Cooking Friends, Saumya

Ingredients:

Self Raising Flour                  - 1 cup
Baking Powder                       - 1/2 tspoon
Baking Soda                           - 1/4 tspoon
Salt                                         - 1 pinch
Cocoa Powder                        - 2 tblspoon
Oil                                          - 1/4 cup
Sugar                                      - 2 tblspoon
Vanilla                                    - 1 tspoon
Condensed Milk                     - 1/2 tin (100grms)
Sour Cream                             - 1/2 cup
Water                                      - 1/2 cup


Method:

Grease a glass dish (Microwave safe).
Mix sour-cream and water together, keep aside.
Sieve Flour, baking powder, soda, salt and cocoa powder in a mixing bowl.
Mix Oil, Vanilla, condensed milk and sugar in other bowl. Whisk to dissolve sugar and fluff the wet ingredients.
Make a well in between dry ingredients, add wet ingredients.
Start folding the ingredients together.
Slowly add the sour-cream to make the batter a bit loose but on thicker side.
Once all the sour-cream+water is added, whisk well to avoid any dry lumps.
Pour the batter into greased microwave dish.
Bake on high , 100 percent power for 6-7 minutes .
Try not to go for dome shape deep bowls, you get sides cooked early and middle takes time.
Take a flat dish, which has equal depth and sides.
You have a gorgeously moisten and spongy cake ever.
I was surprised to see the cake once it was cooked, I never expected it to be so soft and spongy in microwave and in just 6 minutes.
Top the cake with your choice of glazing or frosting.

Green Apple Sweet Bread

Another day when you suddenly realize you have a lot of apples sitting in the fruit basket. Oh my god I don't want to waste them, don't want them to just go to waste. What can we make instead of Chutney unlike last time.
Scratching and thinking and pondering over and yes, why not...It's simple and delicious and easy to make :) Yes!!! Apple bread, Sweet apple bread. Sounds great, I thought and lets get cooking. As always like my other baking, it's eggless

Apples, known for their goodness and some of the advantages of apples are really great for diabetic people. Apples are known to reduce intestinal disorders, including diverticulitis, hemorrhoids and possibly some types of cancer. Helps control insulin levels by releasing sugar slowly into the bloodstream. Cleanses and detoxifies, which helps eliminate heavy metals, such as lead and mercury.

With the goodness of Apples, this bread is made with 50:50 ration of whole-wheat and plain flour. It should not be sweet, keeping this point in mind, added some nutmeg and cinnamon powder as well. Some people while making sweet breads add chinese 5 spice powder, which I think is a brilliant idea. Spices give sweet bread another level of taste and texture. You can also add some lemon juice for some tanginess in apple bites.

I'm sure you all will be tempted to try this sweet bread in your kitchen and let me know what you think about it. Don't forget to comment below :) Until next time.......Happy Cooking Friends, Saumya

Ingredients:

Green Apples                                       - 3 washed peeled and diced
Whole-Wheat Flour                             - 1 cup
Plain Flour                                           - 1 cup
Cane Sugar                                          - 3/4 cup (Adjust as per apple's sweetness)
Baking Soda                                        - 1/2 tspoon
Baking Powder                                    - 1/2 tspoon
Cinnamon Powder                               - 1/4 tspoon
Nutmeg Powder                                   - 1/4 tspoon
Salt                                                       - a pinch
Oil/Light butter                                    - 1/4 cup melted
Water                                                   - 1 cup
Lemon Juice/Vinegar                          - 1 tspoon
Vanilla Extract                                    - 1 tspoon (This can be any extract of your choice)

Method:

Preheat the oven to 180c and line a loaf pan with parchment paper.
Sift both the flour, salt, baking powder and soda into a mixing bowl.

Mix apple chunks in it and coat them well.

In another bowl, add oil/light butter, sugar and vanilla extract, Mix it well until sugar is dissolved

Once dissolved, pour sugar mixture into dry ingredients bowl.
Add 1 cup of water and mix well.
Once combined well, pour the vinegar and fold the batter gently. Do not beat it vigorously.

Vinegar helps to fluff the batter and makes air bubbles, so don't let the air escape with beating hard.
Pour the batter into the loaf pan and tab on the work-surface to let the extra bubbles escape.

Bake in the pre-heated oven for 45-50 minutes or until toothpick inserted comes out clean.
Once baked, leave it in the pan for 5 minutes and them cool it on the rack.

The Eggless Apple Cake/Loaf/Apple tea-cake is ready to serve with tea, coffee or hot chocolate.
The aroma of cooking this cake will fill your house with warmth.
Slice it and enjoy it with your family. I suggest to slice it only when it's cooled completely.

Fig & Prune Tea/Loaf Cake

Ingredients:

Plain Flour/APF                   - 1 cup
Corn Flour                           - 2 tblspoon
Apple Sauce                         - 1 tblspoon
Banana Puree                       - 1/2 cup
Baking powder                    - 1 tspoon
Baking soda                         - 1/2 tspoon
Salt                                       - 1/4 tspoon
Flora Healthy Oil                 - 2 tblspoon
Demerara sugar                    - 2 tblspoon you can replace it with 4 tblspoon of sugar-free granules
Vanilla extract                      - 1 tspoon
Figs                                       - 6 chopped in chunks
Prunes                                   - 6 chopped in chunks
Nuts/Seeds                            - to decorate (I used almond slices)

Method:

Pre-heat the oven to 180C.
Line a loaf pan grease-proof paper and spray some cooking/baking spray.
Chop and coat the figs & prunes in a tablespoon of flour, keep aside.
Take all purpose flour, cornstarch, baking soda, baking powder and salt in a bowl. Whisk it till mix well.
Take oil, sugar and banana puree in another bowl.
Whisk till the sugar dissolves. Add vanilla extract and apple sauce into it. Whisk again to mix it very well.
Add dry ingredients into wet ingredients bowl little by little folding all together.
Fold till all comes together, do not over-beat.
Add in the coated figs and prunes and fold in gently.
Pour the batter into loaf pan. Sprinkle choice of nuts/seeds to decorate.
Bake into preheated oven for 10 minutes after 10 minutes lower the temperature to 160 and cook for another 15-20 minutes or until toothpick inserted into the center comes out clean.

Remove it from the oven. Let it cool for 5 minutes in pan and then takeout and keep it to cool on cooling rack.
Slice the cake one the loaf cools down completely. We all loved eating a slice of it with our evening tea.

Rasgulla / Roshogulla / Chena

Ingredients:

Milk                                      - 4 cups whole/semi skimmed
Lemon Juice                         - 2 tblspoon
Saffron                                 - 4-5 strands
Cardamom Powder              - 1 tspoon
Sugar                                    - 2 cups
Water                                    - 4 cups

Method:

Bring the milk to boil, try to use heavy bottomed pan.
Add the lemon juice once milk starts to boil, keep stirring to mix it well.
Gradually all the milk-mass will be gathered separating the whey.
Strain the water through a colander. I used the tea-towel over the colander and drain the water.
Wash it well with plain water to rinse the lemon from the Chena / milk mass.
Knot the muslin/cheese/teat towel to get rid of all the water from the Chena.
You can hang it to let that drip or press with a heavy thing to squeeze it.
I left it hanging for about 5 hours like I do with yogurt to make hung curd.
Now is the time to knead to Chena, I knead it for around 8 minutes .
I sprinkle half tspoon of cardamom powder on Chena while kneading to give it a flavor.
Remember to knead it with your palm not fingers or fist like we do with chapati dough.
Once it's kneaded well it will come togather like soft ball and starts to leave grease on your palms.
Make small balls out of the kneaded Chena.
I made 12 balls out of half cup of chena.
Make syrup with 2 cups of sugar and 5 cups of water, sprinkle rest of 1/2 tspoon cardamom powder.
Use a big pot to make the sugar syrup, as we will be boiling the Chena Balls into it.
Let the syrup comes to boil.  When it's rolling boil, add the Chena balls into it.
Cook them covered for 12-15 minutes. Cover with glass lid to keep an eye on them.
Once they are boiled they will come to surface and fluff-up.
To check their doneness, drop one Rasgulla into a glass of plain water, if it sink in the water it's done.#
If it's not done, boil it again for few more minutes and check again.
Chill the Rasgullas for few hours in the fridge before eating.
You can add saffron and pistachio flakes for garnish.
My family love eating rasgullas and I'm glad I tried them.

Instant Oats Jalebi

Ingredients:

Oats Powder                               - 1 cup
Plain Flour/Maida                      - 1/4 cup
Yeast                                          - 1 1/2 tspoon
Cardamom Powder                    - a pinch
Sugar                                          - 1/2 tespoon
Oil                                              - 1 tspoon + for frying
Orange Food Colour                  - 2 drops
Water                                         - Mixing the batter

Sugar Syrup:
Sugar / Sugarfree Powder         - 1 1/2 cup
Cardamom Powder                   - 2 pinch
Saffron Threads                        - 2-3 crushed
Lemon Juice                             - 1 tspoon
Rose/Kewra Essence                - for flavoring of syrup (Optional)
Water                                        - 1 cup



Method:

For Jalebi Batter:
In a deep mixing bowl, add Maida, Oats, Yeast,  Sugar, Cardamom Powder, and 1 tspoon oil. Mix it well,
Now add water to it and blend using a hand blender. Using a hand blender will give you a smooth lump free batter.
Add few drops of food colour.
Now keep this batter for 30 minutes for fermentation, as we are using yeast, it will be ready in 25-30 minutes. No need of overnight fermentation.
Adding the food colour is totally optional. I saw some Halwai and my mum doing that so is the reason I add it, that way Jalebis look vibrant.
It's great to keep your batter a bit on thicker side before fermentation, as after fermentation the consistency changes to be a bit runny.

For sugar Syrup:
15 minutes before frying the Jalebi, take a medium size wide pan.
Add sugar and water to it and bring it to boil. Now reduce the heat to low and simmer.
Now add saffron thread, cardamom and lemon juice to it. Mix it well. Simmer for few minutes and switch off the flame.
You can add the rose/Kewra essence at this time.
All this will take approximately 10 minutes. By this time, when syrup will start to cool down you will have 1 sting syrup.
Now keep this pot just next to the pan, which you are going to fry Jalebis.
Adding lemon juice prevents the syrup in crystallization of sugar.

Frying Jalebis:
Take another wide Pan/Karahi. It should not be very deep but should be wide enough.
Take at-least 2.5 inch of oil in the pan for frying Jalebis. Let the oil heat up on medium flame.
Now lets check the batter of Jalebis. By this time you batter will be fluffy and airy. You can also smell the fermentation from the batter.
Now check the consistency of the batter. Mix it with the beater slowly and check if it very thick.
Take a spoon and pour the batter from height and it should pour like ribbon.
If your batter is thick, add little water to it and mix well. Do not add a lot of water, add little by little using a spoon.
Take a squeezable bottle with a nozzle. Fill the batter up in the bottle.
To test the oil temperature, drop a small quantity of batter to the oil. It should come up sizzling to the top of the oil taking 1-2 second without loosing their shape. Take more time in coming up means oil isn't hot enough. Coming to the top right away means the oil is too hot.
If oil is too hot keep the pan of away from heat for few minutes and let it's temperature go down a bit. If the oil isn't hot enough do the batter test again until you get the right amount of heat in the oil.
Now Squeeze the batter out of the nozzle, applying constant pressure and making 3-4 concentric circles in the oil and sealing them in the middle.
Work from inside to outside. It takes time and experience to get proper shape and it gets better and better batch after every batch.
Sometimes I make the Jalebis in a long joint shapes like Halwais.
Do not fry more than 3-4 Jalebis in a batch.
Once you have shaped the Jalebis in hot oil, in 2-3 seconds they will come up without loosing their shape, flip and let turn golden on the other side too.
Once golden, take out of from the hot oil, tilting the spider or frying spoon so that excess oil is drained.
Add the fried Jalebis to the lukewarm (not hot)syrup.
Let Jalebis soak for not more than few seconds (like 5-10) and take out again tilting the ladle to drain excess syrup else they will break and turn soggy.
Fry up all the Jalebis and soak in syrup. Serve warm Jalebis with yogurt or milk.
Store the ready Jalebis to the room temperature and consume them in 2 days, as they are instant and go bad very soon.
The right texture of the Jalebi will be crispy outside and when you bite them they are filled with syrup.
For the pictorial view of making Jalebi, pls refer my post of Classic Jalebis.

Eggless Marble Cake

Ingredients:

Plain Flour/Cake Flour   - 1 -1/2 cup (minus 3 tblspoon)
Corn flour                      - 3 tblspoon
Sugar                              - 3/4 cup
Cooks dark Chocolate    - 1/2 cup Melted (I used bitter dark chocolate)
Cooks White Chocolate - 1/2 cup Melted
Oil                                  - 1/2 cup
Yogurt             - 1 cup
Baking powder              - 1 tspoon
Sodium bi carbonate - 1/2 tspoon
Vanilla essence    - 1 tspoon

Method:

Preheat oven at 180C . Meanwhile we will prepare the batter for cake.
Melt the chocolate in a microwave safe bowl or on a double boiler. Keep aside to let it cool down.
Sieve the plain flour and corn flour in a bowl.
In another mixing bowl, mix the yogurt and sugar to dissolve it.
Add baking powder and baking soda, mix well and set aside for 2 minutes.
This liquid mix will become slightly frothy with small bubbles.
Now mix in vanilla and oil into it.
Now add little flour at a time until you finish mixing all the flour to get a smooth pouring batter.
Do not over mix it, as this egg-less and we need the batter to rise while baking. I used hand whisk to mix the batter.
Now divide the batter in two equal part in two bowls.
In one part add white melted chocolate and in another add melted dark chocolate. You can used flavored chocolates as well.
Now comes the real part of assembling it.
You can do it anyways you want as it's the two color which matters. Some People don't stick to white and brown. It could be pink and green or so on :)
It doesn't need to be in some sort of strict design. Some make it in Zebra style as well.
What I did is alternated both the batters in the loaf pan. First a thin line of white chocolate batter and then the dark chocolate batter.
Once first layer is done , Again I alternated the batters by putting white batter over dark and dark batter over white.
Do it until the batters are finish. On the top I mixed it with a fork, you can use knife or toothpick.
Place it in the middle rack in the oven and let it bake. It takes at least 40-50 minutes to let it bake completely.
The oven temperature varies from brand to brand, so keep an eye on it don't forget cake is in the oven.
Once it's been 35 minutes, insert a toothpick in the middle part of the cake and check if it's coming out clean or with some liquid.
Let it bake more if you see liquid on the toothpick. Check again after 5 more minutes or until toothpick comes out clean.
Mine took exact 52 minutes to bake completely.
Once done, take it out and let it rest for 10 minutes in the loaf pan and then tip it over to wire rack to cool down completely.
Once cooled and you are able to handle it with bare hands, slice it into thin or thick slices.

This cake is the best friend of Coffee and Milk. I eat it with Black coffee to compliment it better.

I could not take enough pictures of this cake as, it was baked in night time and also baked for a cake sale, so it was gone very quickly. I'll updated more pictures in this post once i'll make it again.

Eggless Chocolate Cupcakes

Ingredients:

Plain Flour/Cake Flour  - 1 Cup
Corn flour - 3 tblspoon
Cocoa Powder                              - 3 tblspoon
Sugar                                           - 3/4 cup
Oil                                                - 1/2 cup
Yoghurt           - 1 cup
Baking powder - 1 tspoon
Sodium bi carbonate                       - 1/2 tspoon
Vanilla essence - 1 tspoon

Method:

Preheat oven at 180C . Meanwhile we will prepare the batter for cupcakes.
Line a cupcake tray with cupcake liners  and keep aside.
Sieve the plain flour, cocoa powder and corn flour in a bowl.
In another mixing bowl, mix the yogurt and sugar to dissolve it.
Add baking powder and baking soda, mix well and set aside for 2 minutes.
This liquid mix will become slightly frothy with small bubbles.
Now mix in vanilla and oil into it.
Now add little flour at a time until you finish mixing all the flour to get a smooth pouring batter.
Do not overmix it, as this eggless and we need the batter to rise while baking. I used hand whisk to mix the batter.

Now spoon the batter 3/4th in each cupcake liner.
Bake the cupcakes for 18-20 minutes or until the toothpick inserted comes out clean.
Once baked keep them in the cupcake tray for 5 minutes and then take out from the cupcake tray and cool down over a wire rack.
Enjoy these chocolate cupcakes with tea, coffee or hot chocolate milk.