Monday, 8 February 2016

Vanilla cupcake | Easy Vanilla cupcake (Eggless & Butterless)

I do not want to start the post with yet another apology for being away ;) as it is just the beginning of another fabulous year & also I am in a happy happy mood to share with you all the arrival of our bundle of joy - Dhruv. He is nearing his 4th month now & so you would all be understanding my busy schedule & lack of time to concentrate on other affairs :D But many a times I had been wanting to visit this another baby of mine as well, but you see, Dhruv takes precedence :D :D

I was planning to post this cupcake recipe on his 100th day as a celebration but was not able to. This cupcake stays close to my heart for another special reason as I craved for it the most during my pregnancy time. Weird or cute, you guys should say, but this muffin stays top on my list still ! It is super easy to make with quite a few calories loaded as it has no egg & no butter. And it is fluffy soft and moist and just melts in your mouth and you can relish it absolutely fine without any topping or frosting or icing. So I am sure you would want to try this out today eve itself with your coffee & do let me know how it turned out :) 

I Took : 

Preparation Time : 15 minutes

Baking Time : 40 minutes

Makes : 20-25 muffins

I Used:

All purpose flour/Maida - 1 ½ cups - 3 tbsp
Corn flour - 3 tbsp
Sugar - ¾ cup
Baking powder - 1 tsp
Baking Soda - ½ tsp
Oil - ½ cup
Curd - 1 cup
Vanilla Essence - 1 tsp

The Way:

  1. Pre-heat the oven to 180 degree C
  2. Keep the muffin tray ready with the muffin liners or if you want to bake it as a cake, grease a 6 or 7 inch pan with butter & dust it with a tsp of flour
  3. Sieve well the all purpose flour & corn flour in a bowl and ensure that they are evenly blended & mixed
  4. In another bowl, mix well sugar & curd. Now add baking powder & baking soda into the mixture & mix well and allow it to rest for 2-3 minutes
  5. Now to this frothy mixture add oil & vanilla essence & mix well
  6. And then add the sieved flour, one tbsp at a time, and whisk well
  7. Once all the flour is mixed, pour in 1-2 tbsps of the batter into the muffin liners (or the baking pan)
  8. Bake them for around 35-40 minutes or until a toothpick inserted comes out clean
  9. Allow them to cool for about 10 minutes & serve with ice-cream or chocolate syrup or any dressing of your choice