Eggless vanilla cupcakes
How to make eggless vanilla cupcakes!
Ingredients
- 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
Instructions
- 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
Notes
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.
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.