Eggless chocolate cup cakes leftover metled icecream

Name: Eggless chocolate cup cakes leftover metled icecream
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup all purpose flour; 1 cup ice cream vanilla or chocolate; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 cup oil or butter; 1/2 cup Powdered sugar; 2 table spoon Cocoa powder (if chocolate ice cream then not required); 1/4 cup milk if required

Monika's Dabha @monika20

Grater noida

#eggless cakes and pudding

Monika's Dabha @monika20

Grater noida

#eggless cakes and pudding

Saved

Ingredients

30 mins

6 servings

1 cupall purpose flour
1 cupice cream vanilla or chocolate
1 teaspoonbaking powder
1/2 teaspoonbaking soda
1/4 cupoil or butter
1/2 cupPowdered sugar
2 table spoonCocoa powder (if chocolate ice cream then not required)
1/4 cupmilk if required

Saved

Steps

30 mins

1

Preheat oven 180℃ for 10 minutes.
2

Grease entire surface of the cup cakes molds with oil or melted butter using a brush.
3

Take a large bowl and Sift the flour, cocoa powder(if using chocolate ice cream then not required) baking powder and baking soda twice.
4

Take a bowl and mix ice cream, venilla essences, oil and powdered sugar and mix well with beater.
5

Add previously sifted flour mix. Fold well using a spatula.
6

Mix until it turns little smooth and no visible signs of white flour. Do not worry if the mixture is little lumpy.
7

Pour batter into previously greased cup cakes mold. Place it in pre-heated oven and bake for 10 to 15 minutes at 180℃.
8

Check with a knife if it uncooked the bake 2 to 3 min. more. Cup cakes are ready.