The best ever egg free vanilla cupcakes

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“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.

Also :

  • 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.

20 Comments

  1. Will absolutely do…discovered your blog only a few days back and your recipes are awesome-thanks so much for sharing- you do have a regular visitor from now on 🙂 !!

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