A cupcake can’t be spongy and soft without an egg? Think again!
“It would have been spongier if you had used an egg”—well.. that’s what I have heard innumerable times since I have been baking. Baking a super-soft and spongy cake/cupcake that’s eggless has since then been an ongoing quest.
What other than egg can give the cake the desired sponge ?
Well.. I finally found the answer to my question. Yogurt..! A very simple ingredient..it works like magic in eggless baking !
Here’s the recipe for the perfect and moist vanilla cupcakes.
This has become my go-to recipe since it has been a hit.
It’s a basic vanilla cupcake recipe (with my touch of all-time favourite blackcurrants). However, it can be altered to make all sorts of varieties. Just don’t forget the yogurt!
Can’t get these cupcakes out of my head ! AND the aroma when they were baking…nothing short of sweet heaven! Or is it just my love for baking? I don’t know. Whatever the case may be, you’ve gotta try these.
If you’re someone who has been on a search for a perfect eggless cupcake, trust me, your search ends right here…right this moment.
Here’s how you can make these gorgeous cupcakes-
1. Cream butter, sugar and yogurt together in a bowl.
2. In a separate bowl, mix the all purpose flour and the baking powder. Add the vanilla extract.
3. Alternatively mix the flour mixture and the milk into the butter-sugar mixture. Beat/whisk it till it forms a creamy and homogeneous mixture. Scrape down the sides of the bowl using a spatula and mix well.
4. In a separate bowl, mix the blackcurrants with 2 to 3 tablespoons of all purpose flour. Toss to coat.
Add this to the prepared batter.
5. Pour the mixture into greased/lined muffin moulds. Sprinkle extra blackcurrants on top.
6. Bake at 175˚C for about 30 minutes or until a skewer inserted in the centre comes out clean.
7. Remove the tray from the oven and let it cool for about 5-7 minutes. Then, take the cupcakes out and place them on the wire rack to cool completely.
Eggless Vanilla Cupcakes with blackcurrants Recipe
Preparation Time: 10 minutes
Baking Time: 30 minutes
Recipe adapted from Nita Mehta’s Eggless Desserts
1½ cup all purpose flour (plus 2-3 tbsp for coating blackcurrants)
½ cup unsalted butter, room temperature
1 cup granulated sugar
½ cup yogurt
½ tsp vanilla essence
3 tsp baking powder
¾ cup milk
¼ cup dried blackcurrants
- Preheat the oven at 175˚C for 10-12 minutes.
- Cream butter, sugar and yogurt together in a bowl.
- In a separate bowl, mix the all purpose flour and the baking powder. Add the vanilla extract.
- Alternatively mix the flour mixture and the milk into the butter-sugar mixture. Beat/whisk it till it forms a creamy and homogeneous mixture. Scrape down the sides of the bowl using a spatula and mix well.
- In a separate bowl, mix the blackcurrants with 2-3 tablespoons of all purpose flour. Toss to coat. Add this to the prepared batter.
- Pour the mixture into greased/lined muffin moulds (fill about three-fourth of the cup). Sprinkle extra blackcurrants on top.
- Bake at 175˚C for about 30 minutes or until a skewer inserted in the center comes out clean.
- Remove the tray from the oven and let it cool for about 5-7 minutes. Then, unmold the cupcakes and place them on the wire rack to cool completely.
- You can omit blackcurrants to make basic vanilla cupcakes. Or add candied cherries/nuts in place of the blackcurrants according to the personal preference.
- Coating the blackcurrants with the flour is an important step. This prevents the blackcurrants from sinking to the bottom of the cupcake.
- Fill the muffin halfway, or maximum three-quarters. You wouldn’t want your cupcake blowing up way outside the mould.
- Cocoa powder and chocolate chips may be added to make choco chip muffins (and omit the blackcurrants).
- When creaming butter, sugar and yogurt in step 1..it may appear that you will never get a creamy texture. The texture will get creamy as soon as the dry mixture and milk are added. I had a hand beater in my hand so I used that to beat my mixture. A wire whisk would work great too.
- The cupcakes are fluffy, spongy and tasty at the same time. It doesn’t for once feel that it’s eggless. I wouldn’t even wait to prepare an icing for these….they’re that soft and yumm !
- My cupcakes were done at exactly the 30 minute mark.
- Serve as they are or frost them with your favourite icing recipe.