Eggless Cakes Shilpa Creations | Vegan & Whole Wheat Recipes

These two cupcakes were baked with the same amount of batter. Not all batters are alike and sometimes I have had a hard time with lighter batters that want to sink or overflow without doming up. All it takes is heating the oven up to 204 degree and putting the cupcakes in the center. They will cook for less time but the higher temp causes them to rise up faster. I have also lowered the temperature (after about 8 minutes of baking) back down to 170 degree and that works well too. Watch them well the first time you try this to determine how your oven bakes them. Why does this happen?? Over-beating the batter:  By doing so, it can cause too much air to get into the batter. The air then collapses, along with your cupcakes. Oven temperature:  If your oven temp is too high, this can cause the cake to rise too rapidly. A good idea is to buy an oven thermometer and keep an eye on it. Opening the door:  In the early stages of baking, opening the door to check on...

Perfect Chocolate Buttercream Frosting This Chocolate Buttercream is perfection! It is light and fluffy and has the perfect chocolate touch!  It is my go-to chocolate frosting recipe! Ingredients 1 cup butter, softened 4½ to 5 cups powdered sugar 4 Tablespoon cocoa 1 teaspoons vanilla 5 Tablespoons heavy cream or milk,  I prefer heavy cream ¼ teaspoon salt Instructions In a medium bowl combine butter, powdered sugar, cocoa, vanilla, cream/milk, and salt and beat for 5-7 minutes until light and fluffy. Add more powdered sugar to thicken and stiffen up frosting or more cream/milk to thin frosting out depending on use. If you are frosting cookies or a cake use less powdered sugar. Notes If you are using the frosting to decorate, use more powdered sugar for a stiffer frosting.