EGGLESS Chocolate Cup Cake

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