“Reflect upon your present blessings — of which every man has many — not on your past misfortunes, of which all men have some.” – Charles Dickens.
Happy new year guys!! 2018 was a fabulous year for me. It was an absolute roller coaster of profoundly life changing events (some planned, some unplanned) both personally and professionally. A year of experiences and emotions that were previously unseen and u felt. I hope 2019 matches up well and I wish the same for each one of you!
Blogging wise, the past year is bittersweet. While I didn’t find time to share as many new recipes as I would have liked, I was overjoyed to see my viewership and support stayed constant which was a great boost to my resolve to keep blogging with whatever time and effort I can muster up. Blogging resolution 2019 – atleast one new recipe post every week!
Starting off that resolution, is this basic but so versatile recipe. If you can bake only one thing, it should be a good vanilla cake. I already have some eggless vanilla cupcakes on the blog, which are really good (in fact I had tagged them the best ever! ) but have quite a bit of leavening agents. These cupcakes are a good option if you want to avoid that. I got this recipe from Foodviva!
The recipe gives exactly 12 cupcakes – half the recipe works perfectly for 6 cupcakes if you have a smaller oven or double for 24 if you have more (or hungrier) mouths to feed. The recipe works well for cakes as well. Half the recipe in a 6 inch round pan or the full in a 8 inch round pan. If you are looking for an eggless vanilla cake, you can have a look at my vegan vanilla cake as well.
The cupcakes are everything a good cupcake should be. Easy to make. Light and soft. Not too sweet. Nice even domes to frost. Flavourful enough to eat on their own!
- 190 grams or 1½ cups All Purpose Flour or Maida
- 240 ml or 1 cup curd or yoghurt
- 150 grams or 3/4 cup Granulated Sugar
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 120 ml or 1/2 cup vegetable Oil
- 1 teaspoon Vanilla Extract
- Preheat the oven to 180 C or 350 F. Line a muffin tray with cupcake liners or grease and flour well.
- In a bowl, whisk together the curd and sugar until smooth.
- Whisk in the baking soda and baking powder. Let rest for 5 minutes while the mixtures bubbles up.
- Whisk in the oil and vanilla extract until smooth.
- Sift in the flour and whisk until smooth.
- Fill the batter into the lined muffin pan so that each cavity or liner is 2/3rds fill.
- Bake for 18 to 22 minutes until the cupcake springs back on pressing.
- Cool in pan for 5 minutes and then completely on a wire rack
- This recipe gives 12 cupcakes.
- Recipe can be halved or doubled.
- You can also bake this recipe in an 8 inch round pan
- The cupcakes will last for 3 to 5 days in an airtight container.
- Pour the batter immediately into pan when ready and bake immediately.
- My measuring cup measures 240 ml.
Do give these cupcakes a try. I am sure you will not be disappointed. Top them with ganache for a classic chocolate on vanilla combination. Or make the most of the strawberries in season by making an eggless strawberry buttercream!