I had been baking egg based cupcake recipes most often times, almost regularly. This eggless recipe comes in handy whenever egg free cupcakes are sought for. This basic vanilla cupcake recipe is very versatile and can accomodate many variations into it to create different cupcake flavors. I baked these for a charity sale in a school here in my place and have shared the cupcakes image made for the sale (though the pic does not do justice..I should develop on photography skills and patience of clicking them too...)
Ingredients:
All Purpose Flour (Maida) - 170 gm
Cornflour - 15 gm
Thick Curd - 240 gm
Castor Sugar - 170 gm
Baking Soda - 1/2 tsp
Baking Powder - 1 tsp (slightly heaped)
Vegetable Oil (Flavorless) - 125 mL
Vanilla Extract - 1 tsp
Salt - 1/4 tsp
Water - 2 to 3 tbsp (depending on the consistency of the curd)
Procedure: Preheat oven to 180 degrees Celsius and line cupcake molds with liners.
Sift together flour, cornflour, baking soda, baking powder, and salt. Set aside.
In a bowl, using a whisk, cream together sugar and curd until the sugar is completely dissolved.
Add oil and vanilla to this sugar-curd mixture and mix well.
Add the sifted flour in 2 to 3 parts into the wet ingredient mixture and fold in gently until well incorporated. Do not over mix. Add water till the batter reaches dropping consistency.
With a spoon or an icecream scoop, scoop the batter in the cupcake liners up to two-thirds level of the lined cupcake mold and bake for 12 to 14 minutes at 180 degrees C in the preheated oven or until a skewer inserted in the center comes out clean.
Remove the cupcakes from the oven when done and allow to cool on a wire rack.
Store in an airtight container.
Use as such or top with desired cream - buttercream, ganache, or whipped cream, and serve.
I have made these cupcakes (in pic above) decked with choco chips and tuitty fruity.
Notes:
This recipe can be used to bake an 8-inch cake. Baking time would be 30 to 35 minutes at 180 degrees C.
You can replace oil with butter to make it richer.
Maida can be replaced with whole wheat flour in whole or partially. Other options would be to use ragi flour, millet flour, or any nut flour but only half the quantity of maida can be replaced with these types of flours.
Variations you can make with this base recipe are chocolate, orange, lemon, fruit and nut, chocochip etc. I leave the rest to your creative ideas and imaginations.
Add different essences to make those particular flavors viz., pineapple essence to make pineapple cupcakes. Add about a handful of chopped nuts, tuitty fruity, chocochips to the batter to make those slight little variations and make them kid friendly.
To make chocolate cupcakes, take off 2 tbsp of maida and replace with 2 tbsp of cocoa powder and proceed as above.
Happy Baking!!
Ingredients:
All Purpose Flour (Maida) - 170 gm
Cornflour - 15 gm
Thick Curd - 240 gm
Castor Sugar - 170 gm
Baking Soda - 1/2 tsp
Baking Powder - 1 tsp (slightly heaped)
Vegetable Oil (Flavorless) - 125 mL
Vanilla Extract - 1 tsp
Salt - 1/4 tsp
Water - 2 to 3 tbsp (depending on the consistency of the curd)
Procedure: Preheat oven to 180 degrees Celsius and line cupcake molds with liners.
Sift together flour, cornflour, baking soda, baking powder, and salt. Set aside.
In a bowl, using a whisk, cream together sugar and curd until the sugar is completely dissolved.
Add oil and vanilla to this sugar-curd mixture and mix well.
Add the sifted flour in 2 to 3 parts into the wet ingredient mixture and fold in gently until well incorporated. Do not over mix. Add water till the batter reaches dropping consistency.
With a spoon or an icecream scoop, scoop the batter in the cupcake liners up to two-thirds level of the lined cupcake mold and bake for 12 to 14 minutes at 180 degrees C in the preheated oven or until a skewer inserted in the center comes out clean.
Remove the cupcakes from the oven when done and allow to cool on a wire rack.
Store in an airtight container.
Use as such or top with desired cream - buttercream, ganache, or whipped cream, and serve.
I have made these cupcakes (in pic above) decked with choco chips and tuitty fruity.
Notes:
This recipe can be used to bake an 8-inch cake. Baking time would be 30 to 35 minutes at 180 degrees C.
You can replace oil with butter to make it richer.
Maida can be replaced with whole wheat flour in whole or partially. Other options would be to use ragi flour, millet flour, or any nut flour but only half the quantity of maida can be replaced with these types of flours.
Variations you can make with this base recipe are chocolate, orange, lemon, fruit and nut, chocochip etc. I leave the rest to your creative ideas and imaginations.
Add different essences to make those particular flavors viz., pineapple essence to make pineapple cupcakes. Add about a handful of chopped nuts, tuitty fruity, chocochips to the batter to make those slight little variations and make them kid friendly.
To make chocolate cupcakes, take off 2 tbsp of maida and replace with 2 tbsp of cocoa powder and proceed as above.
Happy Baking!!
