B/White Cup Cake with B/W Frosting

A cake baked for a single serving is known as cup cake. In general, cup cakes are not decorated (without any frosting). But, I want to make with frosting because; it’s for a special occasion. Yes, my Son’s B’day ! (He is big enough and not interested in cake cutting, like me ! :-) )

As usual, for my vegan friends, can find the Egg substitutes form Tips & Tricks Page.

Ingredients required for cake :  1 cup of All purpose flour       ;   2 Eggs    ;      ¾ cup of Sugar (Powdered)      ;    1 tsp of baking powder    ;     1 tsp of Vanilla essence   ;     100 gms of Butter   ;    2 tsp of Coco Powder     ;    ¼ Cup of  Skimmed milk

Ingredients required for Frosting: 1 cup of Whipped Cream    ;     1 tsp of Icing sugar   ;  ¼ cup of semi sweet chocolate (melted & cooled)

Cake Making Procedure:  Mix the flour and baking powder and keep aside. 

Blend well the powdered sugar and butter in a bowl using kitchen aid at medium speed.

Add vanilla and egg to the butter mixture and again blend about 2 minutes. Then add milk and blend further about 2 minutes and add flour little by little till the batter formed well. 

Divide the batter into two equal parts and add coco powder to one portion, mix until it fully cooperated. Now, we have two batters, one in while color (without coco) another in brown (with coco).

In muffin tray (prepared by paper or aluminum cups) pour the 2 tbsp of white batter and 1 tbsp coco batter, on top of white batter. Bake at 180°c for 20 min on a pre-heated Oven. Allow the Cup cakes to cool.

For frosting, Beat chilled Whipped cream gently till soft peaks. Add icing sugar, vanilla essence to the cream and beat again until stiff peaks are just about to form. Over beat may lead the cream become lumpy, like butter. 

Divide the cream into two equal parts and add melted chocolate to one portion and fold gently (do not mix) 

Now, we have two portions of cream. One in while color (without chocolate) another in brown (with chocolate).

Spread about 1 tbsp of white frosting on the cup cake and add 1 tbsp of chocolate frosting cream on top (of white) and swirl with tooth pick and transfer to the fridge for about 20 min.