Eggless Marble Cupcake in Katoris | Easy Tea Cake Recipes | with step by step phots and video. An interesting fusion cake recipe made by combining 2 cake batters in a katori.
Cupcake recipes are everyone favourite, for the fact that it is a small-sized dessert recipe. However, it can be tricky for those who do not have access to oven or mould. This recipe is shared to those which can be made without an oven, in a kadai or cooker with steel katori cups.
How to make Eggless Marble Cupcake in Katoris ?
Eggless Marble Cupcake in Katoris | Easy Tea Cake Recipes | with step by step phots and video. Marble Cake is a cake that has both vanilla and chocolate flavors swirled in it. The 2 distinct colors are mixed together in a marble effect. There is no fixed pattern to it and you can bake it in any pattern of your choice.
The batter is mixed in such way that there are 2 distinct colors clearly visible overlapping each other. Once baked this recipe gives a zebra-like appearance with 2 distinct colors from chocolate and vanilla cake batter. You may follow the same procedure and technique for any other cake flavour alternative.
Furthermore, I would like to highlight marble cake in a saucepan, eggless banana rava cake, perfect vanilla sponge cake, eggless wheat banana cake, and vanilla ice-cream cake recipe also. Hope you would be delighted.
Tips:
One important tip for this cake is that the cake batter has to be thick and hence should not easily mix with other batter. Once the batter is combined, it has to be baked as it is, which eventually forms distinctive layering.
Eggless Marble Cupcake in Katoris
Course: CakeCuisine: InternationalDifficulty: Easy3
Cupcakes15
minutes20
minutes35
minutesEggless Marble Cupcake in Katoris | Easy Tea Cake Recipes | with step by step phots and video. An interesting fusion cake recipe made by combining 2 cake batters in a katori.
Ingredients
1/2 cup Sugar
1/2 cup Thick Curd
1/4 cup Oil or Butter
1/2 tsp Vanilla Essence
1 cup Maida
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 cup + 2 tbsp Milk(at room temperature)
1 tbsp Cocoa Powder
11/2 to 2 tbsp Water
Directions
- Firstly, let us mix the wet ingredients. For that take 1/2 cup Sugar, 1/2 cup Thick Curd, 1/4 cup Oil or Butter and 1/2 tsp Vanilla Essence in a bowl.
- Whisk until all sugar is dissolved and combined well.
- Now, sieve through 1 cup maida flour, 1/2 tsp baking powder and 1/4 tsp baking soda.
- Fold the ingredients, using cut & fold method.
- Once it becomes difficult to fold add milk little by little & mix the dough.
- Fold the batter to a smooth consistency. Now our vanilla batter is ready.
- Now, take 1 tbsp cocoa powder and 11/1 to 2 tbsp water in another bowl.
- Mix it well without forming any lumps.
- Transfer half of the vanilla batter to the cocoa mix.
- Combine them well. Now choco batter is also ready.
- Take the katoris. Grease some oil and dust it with some flour or you can use baking paper.
- Firstly, scoop 1 tbsp of vanilla cake batter. On top of vanilla cake batter add 1 tbsp of chocolate cake batter.
- Alternatively, add vanilla and chocolate cake batter, allowing to spread naturally.
- Using the back of the spoon or a tooth pic, give a zig-zag swirl to get a nice design without disturbing the layers.
- Pat the katoris to remove the air incorporated into the batter.
- Place a stand inside the kadai. Preheat the kadai for 5 minutes over low flame.
- After 5 minutes, place the katoris and bake them for 15 to 20 minutes over a low flame.
- Further, allow the cake to cool completely.
- Later de-mold the cake, cut into thick slices and serve.
Recipe Video
Notes
- The cake batter consistency should be neither thick nor too thin, for the batter to flow naturally creating layers.
