EGGLESS VANILLA CUPCAKE

Cupcakes are one of the popular dessert enjoyed by all ages. There are so many different flavours of cupcakes. But, the basic vanilla cupcake has always been my favourite. It is a simple and easy-to-make recipe perfect as a snack or to be served for any occasions like birthdays or parties.

Eggless vanilla cupcakes doesn’t contain any eggs, which makes it suitable for vegetarians. It has a moist and fluffy texture with a rich vanilla flavour. Even though, it is eggless, it has a similar taste and texture like a regular vanilla cupcake.

ABOUT THE RECIPE:

I’ve tried many eggless cupcake recipes and this is probably one of the easiest and my favorite. Sometimes, I do use another recipe which involves butter and condensed milk. But, this recipe is quite simple compared to the other recipe. This recipe can be made with the very basic ingredients available in our home, without compromising the taste and the texture.

This recipe makes around 12 medium size cupcakes. Also, I’ve used vanilla buttercream frosting for this recipe.

INGREDIENTS FOR EGGLESS VANILLA CUPCAKE:

• MILK – 1/4 CUP
• CURD – 1/4 CUP
• OIL – 1/4 CUP
• VANILLA ESSENCE – 1 TSP
• MAIDA – 1 CUP
• POWDERED SUGAR – 1/2 CUP
• BAKING POWDER – 1 TSP
• BAKING SODA – 1/2 TSP

HOW TO MAKE EGGLESS VANILLA CUPCAKE:

• Preheat the oven at 350F or 180C for 10 minutes.

• In a mixing bowl, add 1/4 cup of milk, 1/4 cup of curd and 1/4 cup of oil.

• Whisk it until everything is well combined.

• Once it is well combined, add 1/2 cup of powdered sugar to it.

• Whisk it until the sugar dissolves completely. Hand blender can also be used.

• Once the sugar dissolves completely, sieve 1 cup of maida, 1 tsp of baking powder and 1/2 tsp of baking soda to it.

• Also, add 1 tsp of vanilla essence to it.

• Mix it using a spatula or whisk until everything is well combined. Do not use hand blender.

• Once everything is well combined, pour the batter into cupcake liner. Do not fill it completely. It has to be filled only upto half or 3/4th of the liners.

*I’ve used ready-to-bake cupcake liners. If you use regular cupcake liners, align them on a cupcake tray and then pour the batter.

• Once the batter is filled, place them in the oven and bake it at 350F or 180C for 25 to 30 minutes.

*The time duration might vary depending on the oven. It takes a minimum of at least 20 minutes. After 20 minutes check it once and then bake in with a time interval of 5 minutes. It won’t take more than 30 to 35 minutes.

• Once it is baked, remove it from the oven and let it cool down completely before frosting.

• Once it is cooled down completely, decorate it with your favourite frosting and toppings.

I USED VANILLA BUTTERCREAM FROSTING AND SOME RAINBOW SPRINKLES FOR MY EGGLESS VANILLA CUPCAKE.

DELICIOUS, MOIST AND SPONGY EGGLESS VANILLA CUPCAKE IS READY.

PRO TIPS:

• Any neutral oil can be used.
• Mix it really well until the sugar is dissolved completely.
• Do not overmix the batter after adding the flour. Mix it gently using the spatula or whisk.
• Do not fill the batter to the top of the liners. Either fill it half or 3/4th.
• If you use regular cupcake liners, line them on the muffin tray and then pour the batter to it.
• Bake it for 20 minutes, check it once and then bake it with an interval of 5 minutes. This might prevent overbaking of the muffins.
• Do not add the frosting while the muffins are still warm. It has to cool down completely before adding the frosting.

EGGLESS VANILLA CUPCAKE

Recipe by foodpassion1513Course: Cupcake, Dessert, vanilla, Vegetarian

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

250

kcal

Cupcakes are one of the popular dessert enjoyed by all ages. There are so many different flavours of cupcakes. But, the basic vanilla cupcake has always been my favourite. It is a simple and easy-to-make recipe perfect as a snack or to be served for any occasions like birthdays or parties.
Eggless vanilla cupcakes doesn’t contain any eggs, which makes it suitable for vegetarians. It has a moist and fluffy texture with a rich vanilla flavour. Even though, it is eggless, it has a similar taste and texture like a regular vanilla cupcake.

Ingredients

• MILK – 1/4 CUP

• CURD – 1/4 CUP

• OIL – 1/4 CUP

• VANILLA ESSENCE – 1 TSP

• MAIDA – 1 CUP

• POWDERED SUGAR – 1/2 CUP

• BAKING POWDER – 1 TSP

• BAKING SODA – 1/2 TSP

Directions

• Preheat the oven at 350F or 180C for 10 minutes.
• In a mixing bowl, add 1/4 cup of milk, 1/4 cup of curd and 1/4 cup of oil.
• Whisk it until everything is well combined.
• Once it is well combined, add 1/2 cup of powdered sugar to it.
• Whisk it until the sugar dissolves completely. Hand blender can also be used.
• Once the sugar dissolves completely, sieve 1 cup of maida, 1 tsp of baking powder and 1/2 tsp of baking soda to it.
• Also, add 1 tsp of vanilla essence to it.
• Mix it using a spatula or whisk until everything is well combined. Do not use hand blender.
• Once everything is well combined, pour the batter into cupcake liner. Do not fill it completely. It has to be filled only upto half or 3/4th of the liners.
• *I’ve used ready-to-bake cupcake liners. If you use regular cupcake liners, align them on a cupcake tray and then pour the batter.
• Once the batter is filled, place them in the oven and bake it at 350F or 180C for 25 to 30 minutes.
• *The time duration might vary depending on the oven. It takes a minimum of at least 20 minutes. After 20 minutes check it once and then bake in with a time interval of 5 minutes. It won’t take more than 30 to 35 minutes.
• Once it is baked, remove it from the oven and let it cool down completely before frosting.
• Once it is cooled down completely, decorate it with your favourite frosting and toppings.
• I’VE USED VANILLA BUTTERCREAM FROSTING AND SOME RAINBOW SPRINKLES FOR MY EGGLESS VANILLA CUPCAKE.
• DELICIOUS, MOIST AND SPONGY EGGLESS VANILLA CUPCAKE IS READY.

Notes

• 
  PRO TIPS:
  Any neutral oil can be used.
  Mix it really well until the sugar is dissolved completely.
  Do not overmix the batter after adding the flour. Mix it gently using the spatula or whisk.
  Do not fill the batter to the top of the liners. Either fill it half or 3/4th.
  If you use regular cupcake liners, line them on the muffin tray and then pour the batter to it.
  Bake it for 20 minutes, check it once and then bake it with an interval of 5 minutes. This might prevent overbaking of the muffins.
  Do not add the frosting while the muffins are still warm. It has to cool down completely before adding the frosting.