“Simplicity is the ultimate sophistication” – Leonardo da Vinci
The simplest things sometimes prove the most difficult to get right. When it comes to baking , vanilla cupcakes are probably as basic as they get. They were one of the first things to come out of my oven but as I started baking more & more , I somehow managed to bury the cupcakes under layers of frosting or jazz them up with fillings or add-ins. The beauty of the perfect vanilla cupcake is not lost on me though. The fluffy , soft , mellow vanilla cupcake that goes well with just about any frosting but just as delicious to eat on its own . I do love me a good vanilla cupcake.
While I was searching for that absolutely spot on vanilla cupcake for the blog , I got several requests for a good vanilla cupcake. I have been testing out several recipes for eggless cupcakes and while there were some that were quite good, they all were a little dense or complicated for my liking . Finally, I found this one here the absolute best.
Like most egg free bakes , this recipe uses yoghurt . And 3 whole teaspoons of baking powder for a batch of cupcakes but I guess that’s what makes these puppies rise! And rise they do. These are almost as good as any cupcakes with eggs that I have tried . Super soft . Light and fluffy . Like little delicious vanilla clouds.
I haven’t changed a thing in these cupcakes (the name included!) . I did bake them at 160 C / 320 F as I like them with smooth rounded tops rather than domes. If you like domed cupcakes, bake at 180 C / 350 F and check a little earlier to see if they are done.
I fully intended to frost them but they tasted so good that (and I was so happy that I finally found an eggless vanilla cupcake recipe that worked well for me!) that I didn’t even bother with frosting. These little ones deserve a post of their own! Of course , they’d go well with any frosting ..
Recipe Courtesy :xfallenmoon.com
You’ ll need:
- 115 grams or 1/2 cup unsalted butter
- 200 grams or 1 cup granulated sugar
- 125 grams or 1/2 cup yoghurt
- 1 tsp vanilla
- 190 grams or 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 3 tsp baking powder
- 180 ml or 3/4 cup milk
Time : 10-15 mins prep + 30 mins baking time
Makes: 12 standard sized cupcakes
Lets get started :
Preheat your oven to 160 C . Line your muffin pan with liners. Or you can grease the cavities with butter and dust with flour.
Whisk together the flour, salt and baking powder in a bowl. Keep aside.
With a mixer or wooden spoon , beat together the butter , sugar and yogurt.
Now , alternately add in the flour and milk , beating in between each addition.
So it is 1/3rd of flour – 1/2 of the milk – 1/3 rd of the flour – 1/2 of the milk – last 1/3rd of flour. Scrape the sides and bottom of the bowl as needed. Do not overmix
Add the vanilla and stir. Your batter will be thick and fluffy .
Fill your cupcake liners or cavities about 2/3 rd full. Bake at 160 C for 28-30 minutes.
A toothpick inserted will come out clean. Cool in the pan for a few minutes and then completely before you frost.
- Cupcakes (unfrosted ) can be stored in an airtight container at room temperature for 3 days and in the fridge for 5 days.Bring to room temperature before serving.
- The recipe bakes well as an 8 inch cake too!
- You could double the recipe , I haven’t tried it though.
These are beautifully soft and moist. Anyone who thinks that egg free bakes can never be as good as those with eggs , will definitely need to think again once they try these . Simple vanilla cupcakes. But so much more.