Eggless Mango & Kiwi Muffins/Cupcakes

Ingredients:

All Purpose Flour/ Maida                         -1 cups
Baking Powder                                         -1 tspoon
Baking Soda                                             -1/2 tspoon
Salt                                                            -1/4 tspoon
Cane Sugar                                                -1/2 cup
Oil                                                             -1/4 cup
Vanilla Essence                                         -1 tsp
Mango Puree                                             -1/3 cup
Kiwi Puree                                                 - 1/3 cup
Milk                                                           -3-4 tblspoon ( if necessary)
White Vinegar                                           -1 tsp
Food Colour                                               - Yellow & Green (Optional)

Method:

Pre-heat the oven to 175c and line a muffin pan with 8 muffin cases.
In a mixing Bowl, Sift together flour, baking powder, baking soda and salt.
In a bowl mix together milk, oil, vanilla and sugar, Whisk until sugar is dissolve. If you are using regular sugar it will not take time but with cane sugar it takes a bit of time to dissolve.

Add the flour and with the help of a spatula fold in the flour with the liquid ingredients.

Now add vinegar and give it a gentle mix. DO NOT beat it.

Now divide the batter into two bowls, in equal quantity.
Add the Mango and Kiwi puree into each bowl, making them Kiwi and Mango cake batter.

Add the food colour as well if you are using them. Green in Kiwi bowl and yellow in Mango bowl.

Now alternate the batter into each muffin case. Follow the pictures to assemble the batters into muffin cases. Try to make the last layer with mango batter.

Once filled 3/4 of each case, bake the muffins on 175c for upto 18 minutes or until the toothpick inserted in the center comes out clean.

If your muffins starts to get brown before they are fully baked, lower the temperature to 160c and bake until done.
Once baked leave the muffins for 5 minutes in the tray and them keep them on cooling rack to cool down completely.

These are eggless muffins but the texture of these muffins are superbly spongy and light. I, at first thought of them coming out a bit dense but they came out nice, light and fluffy.

Serve the muffins for teatime or in breakfast. Kids will love them anytime of the day, Mine do !!!!

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.