Chocolate Cup Cake (Fluffy Sponge Cake)

Steps

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1. 1
   Pour 1 cup of milk into a bowl and add 1 teaspoon of vinegar. Let it sit to create a buttermilk substitute.
   ≈0:33
2. 2
   In another bowl, combine 1/2 cup sugar powder, 1/4 cup ghee or butter, and vanilla essence. Mix well.
   ≈0:45
3. 3
   Add the prepared buttermilk mixture to the sugar and ghee combination, beating until the mixture reaches a uniform, emulsified consistency.
   ≈1:08
4. 4
   Add 3 tablespoons of milk powder to the wet mixture (alternatively, you may use 4 tablespoons of milk). Stir until well combined. Using milk powder enhances the cake's flavor.
   ≈1:58
5. 5
   Sift together 1 1/2 cups of all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda.
   ≈2:14
6. 6
   Gently fold the dry ingredients into the wet mixture, stirring in one direction until just combined. Avoid overmixing.
   ≈2:38
7. 7
   Pour the batter into cupcake liners or cups, filling each to about three-quarters capacity to allow room for rising.
   ≈2:51
8. 8
   Heat water in a steamer pot or idli maker, ensuring it comes to a full boil.
   ≈3:54
9. 9
   Place the cups with batter into the steamer, cover, and steam on medium heat for 14–15 minutes until a toothpick inserted into the center comes out clean.
   ≈4:11
10. 10
    Remove the cakes from the steamer and allow them to cool completely to room temperature. Run a knife around the edge of each cup to loosen, then carefully turn out the cakes.
    ≈4:28