Eggless Vanilla Cupcakes Recipe
Eggless Vanilla Cupcakes Recipe | The Perfect Recipe to yield exactly 6 Moist Cupcakes | with step by step photos & video. These fluffy and moist cupcakes are super easy to make with just a few ingredients.
Recipe Video
Eggless Vanilla Cupcakes Recipe | The Perfect Recipe to yield exactly 6 Moist Cupcakes | with step by step photos & video. These fluffy and moist cupcakes are super easy to make with just a few ingredients. Everyone loves cupcakes! Especially kids. Super easy to make and the texture is light, fluffy, and melt-in-your-mouth good.
Who doesn’t love classic cupcakes? These Eggless Vanilla Cupcakes are tender, moist, and oh so delicious, making them the perfect addition to any birthdays, school parties, celebrations, and I want a cupcake days.
What are cupcakes?
Basically a small cake, typically designed for a single person with the same traditional cake batter. it is baked in a small thin paper rolls which holds and gives shape to these amazing tiny cakes.
How to make eggless vanilla cupcakes recipe?
Eggless Vanilla Cupcakes Recipe | The Perfect Recipe to yield exactly 6 Moist Cupcakes | with step by step photos & video. There’s nothing fancy about these eggless vanilla cupcakes. Moreover, they are made with very basic ingredients which I am sure you must already have in your pantry. This recipe is a basic one without any frosting. However, the cake batter can be flavored using either choco chips, raisins or even with tutti frutties and berries.
Vanilla is such a classic flavor. It goes for every occasion and almost everyone likes them. This recipe can be used to make a small batch of cupcakes in a very quick way. Also, do kindly check out the perfect vanilla cupcake recipe using eggs that i had shared already.
Eggless Vanilla Cupcakes Recipe
Instructions
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1
Pre heat oven to 350 F or 180 degrees. Line a 6 count muffin tray with cupcake liners or spray with a non-stick spray. Set aside.
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2
Now, add 1/2 cup curd in a bowl.
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3
To the curd, add 1/4 tsp baking soda.
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4
Mix well & keep aside for 2 to 3 minutes. The baking soda starts to activate the curd and bubbles up, making it foamy. It is called bubbling effect.
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5
Continue adding 6 tbsp sugar and 1/4 cup oil.
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6
Mix until sugar is dissolved and oil is combined well.
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7
Now add in 1tsp Vanilla essence & mix once again
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8
Sift in 3/4 cup maida and 1/2 tsp baking powder.
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9
Mix until all is well combined but do not over-mix. The batter is now done.
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10
Using an ice cream scoop (or any spoon), fill the cupcakes liners 2/3 full with the batter. Tap twice & release air bubbles.
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11
Bake at 180 degrees for 15-18 minutes or till toothpick inserted in the center comes out clean.
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12
Remove cupcakes from the oven and transfer onto a wire rack to cool completely.
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13
Enjoy them as it is or top them with chocolate ganache frosting or buttercream frosting.
Notes
The cake batter can be flavored using either choco chips, raisins or even with tutti fruities and berries.
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