Eggless vanilla cupcakes

The moistest cupcakes EVER ! and that too "Eggless" !
The moistest cupcakes EVER ! and that too “Eggless” !

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.

Step 1

2. In a separate bowl, mix the all purpose flour and the baking powder. Add the vanilla extract.

Step 2

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.

Step 3

4. In a separate bowl, mix the blackcurrants with 2 to 3 tablespoons of all purpose flour. Toss to coat.

Step 4

Add this to the prepared batter.

5. Pour the mixture into greased/lined muffin moulds. Sprinkle extra blackcurrants on top.

Ready to go in the oven !
Ready to go in the oven !

6. Bake at 175˚C for about 30 minutes or until a skewer inserted in the centre comes out clean.

Look at these... straight from the oven... smell like heaven !
Look at these… straight from the oven… smell like heaven !

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.

 Vanilla Cupcake 2

Eggless Vanilla Cupcakes with blackcurrants Recipe

Preparation Time: 10 minutes

Baking Time: 30 minutes

Yields: 10-12

Recipe adapted from Nita Mehta’s Eggless Desserts

 

Ingredients-

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

  1. Preheat the oven at 175˚C for 10-12 minutes.
  2. Cream butter, sugar and yogurt together in a bowl.
  3. In a separate bowl, mix the all purpose flour and the baking powder. Add the vanilla extract.
  4. 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.
  5. In a separate bowl, mix the blackcurrants with 2-3 tablespoons of all purpose flour. Toss to coat. Add this to the prepared batter.
  6. Pour the mixture into greased/lined muffin moulds (fill about three-fourth of the cup). Sprinkle extra blackcurrants on top.
  7. Bake at 175˚C for about 30 minutes or until a skewer inserted in the center comes out clean.
  8. 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.

Notes-

  1. You can omit blackcurrants to make basic vanilla cupcakes. Or add candied cherries/nuts in place of the blackcurrants according to the personal preference.
  2. Coating the blackcurrants with the flour is an important step. This prevents the blackcurrants from sinking to the bottom of the cupcake.
  3. Fill the muffin halfway, or maximum three-quarters. You wouldn’t want your cupcake blowing up way outside the mould.
  4. Cocoa powder and chocolate chips may be added to make choco chip muffins (and omit the blackcurrants).
  5. 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.
  6. 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 !
  7. My cupcakes were done at exactly the 30 minute mark.
  8. Serve as they are or frost them with your favourite icing recipe.
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