Saturday, 15 November 2014


Eggless Vanilla Cupcakes


For Cupcake:

Plain Flour                  -1 Cup
Butter                          -1/2 cup or 113 grams
Sugar                           -1/2 cup
Milk Powder               -1/2 cup
Milk                            -1/2 cup
Baking Soda               -1/2 tspoon
Baking Powder           -1/2 tspoon
Vanilla Extract           -1/2 tspoon

For Icing:

Butter                       -1/4 cup or 50 grams
Icing Sugar              -1 cup
Milk                         -1 tblspoon
Vanilla Extract         -2 drops


For cupcakes:

All the ingredients should be on room temperature.
Take a deep bowl, put butter, sugar, milk powder and 2 tablespoon milk to it. Now mix them with hand blender.
Continue mixing it batter adding little milk at a time, Keep mixing until all the milk is mixed up.
Now put the plain Flour, baking powder, baking soda in a sieve.
Now sieve flour mixture into the milk and butter mixture.
Whisk very well until it becomes smooth.
Add vanilla essence and mix it well again.
Pre-heat the oven to 180c and line a 12 cupcake tray with paper liners of your choice.
Now scoop 1 n 1/2 tablespoon or 1 scoop of ice-cream spoon of batter in cupcake moulds.
Bake the cupcakes at 180c for 15-20 minutes.
Take the tray out after 15 minutes and check the cake with pricking a skewer in the centre, if it comes out clean cupcakes are done. If you see any crumbs put the tray back again for 5 minutes and do the skewer test again.

For Buttercream Icing:

Take a deep mixing bowl, add butter, icing sugar, 1 tblsp milk, and vanilla essence and mix by spoon first.
Now whisk using hand blender until it becomes fluffy and creamy.
You can also divide the buttercream in bowls and add colours to it, for different colour icing.
Decorate the cupcake with the different icing nozzles!

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