Eggless Vanilla Cupcakes ~ Happy Birthday To Me!

The post title announces that it is a special day! Well, one's birthday is indeed special and I do not mind announcing it myself to the world.

I am on my India visit now and I am not really doing any blogging these days. To tell you the truth, I really do not feel like sitting in front of the computer when there is so many other things to do, friends and relatives to meet, shopping and 101 little things that time seems like flying. How ever, today is an exception. So, today I am sharing a very easy cupcake recipe. I have tried it a couple of times and I can tell you this much, this recipe is a keeper. With simple ingredients, it is so easy to make.

The best thing about cupcakes is that every body gets an individual cake and not just a piece of cake. Here I attempted to do the icing with double cream. However, it is as good without the icing. This is a basic recipe and you can add your own variations by adding choco chips, dried fruits, glace cherries etc.

Eggless Vanilla Cupcakes:

3/4 cup plain milk

11/2 tsp white vinegar

1 1/4 cups AP Flour

1 tsp baking powder.

1/2 tsp baking soda

 1/4 tsp salt.

3/4 cup powdered sugar.

1/4 cup oil.

11/2 tsp vanilla extract.

Yields 12.

Process:

1. Preheat the oven to 180 C. Line a 12 cup muffin tin with paper. Set aside.

2. In a small bowl, combine the milk and vinegar and set aside. In a medium bowl, combine the flour, baking powder, baking soda and salt. Mix to combine.

3. In a large bowl, combine the sugar, oil and vanilla. Stir in the milk mixture. Add the dry ingredients to the wet ingredients and stir until smooth.

4. Pour the batter evenly into the prepared tin and bake for 20 minutes. The cupcakes are ready when a tooth pick inserted at the centre comes out clean. Cool completely before frosting.

For the frosting:

250 ml double cream.
1/4 cup icing sugar or more.
1 tsp vanilla extract
a few drops of food colour, optional.
Glace cherries, a few.

Process:

1. Add all the ingredients and whip it with a beater till it get stiff peaks.
2. Fill it in a icing bag and keep it in refrigerator for half an hour.
3. When the cupcakes have completely cooled, ice the cupcakes as you like. I used a star nozzle to make stars and swirls and with a few I made butterfly cupcakes.

These cupcakes were soft and moist. Try it once and I am sure you will make them again.

Thank you for stopping by. Cheers!