After trying so many different recipes, I'm satisfied with this recipe for eggless Vanilla cupcake or cake. When you want to try eggless, go for this recipe. This recipe is butterless too, oil in this recipe makes the cake/cupcakes moist and fluffy. This cupcake/cake you can make in a jiffy and make your kids and loved ones very happy without making hardly any effort. As this recipe is eggless and even butterless, so very healthy and delicious. I make one dozen every week and kids enjoy them for their evening snack. Goes well with a cup of evening tea for grown ups, too.
You need : (yields about 12 cupcakes)
All purpose flour : 2 cups
Sugar : about 1 cup(grind to fine powder)
Baking Powder : 1 tsp.
Baking Soda : 1/2 tsp.
Salt : a pinch
Oil( any kind of vegetable oil) : 1/3 cup
Milk : 1/2 cup(as needed)+vinegar : 1/2 tsp.
OR Substitute milk and vinegar with 1/2 cup Yogurt(dahi)
Vanilla essence : 2 tsp.
How To :
You need : (yields about 12 cupcakes)
All purpose flour : 2 cups
Sugar : about 1 cup(grind to fine powder)
Baking Powder : 1 tsp.
Baking Soda : 1/2 tsp.
Salt : a pinch
Oil( any kind of vegetable oil) : 1/3 cup
Milk : 1/2 cup(as needed)+vinegar : 1/2 tsp.
OR Substitute milk and vinegar with 1/2 cup Yogurt(dahi)
Vanilla essence : 2 tsp.
How To :
- Preheat oven to 175 C/350 F. Place a liner on your cupcake/muffin tray.
- Sift together flour, baking powder, baking soda, salt. Mix well. Add powdered sugar. Mix again and keep aside.
- In another bowl, mix together milk and vinegar or yogurt, add oil and vanilla essence in there. Mix together. Now make a well in the center of the dry ingredients and slowly add this milk+oil mixture little at a time and whisk together until all the dry ingredients are folded.
- Beat with a wire whisk until you have a creamy batter without any lumps.
- Now fill the cupcake liner up to 2/3 with the batter. Bake for 30 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
- After cooling, you can frost with your favorite frosting.
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