Today is my son’s birthday and I wanted to make cupcakes for him. I thought why not eggless as it is the last day of Navratri which is Navami. I am not baker by default so I need to know the exact measurements and specially I don’t have much idea about eggless baking. My son wanted me to bake him cupcakes and that too shouldn’t have frosting on them. Since he is a not a chocolate lover, I decided to make Eggless Vanilla Cupcakes.
Being on so many food groups, it worked to my advantage. I was thinking who is a baker in our food groups. While I had the thinking cap on first name that came to my mind was Khushboo Kothari who blogs at www.carveyourcraving.com. I went to her blog site and looked up to see if she has any eggless recipe that I can try. Sure enough I found the recipe and I read the comments and I was like this is it and I don’t have to look for anything more. Thank you Khushboo for this lovely recipe.
These Eggless Vanilla Cupcakes are so moist and delicious that you can’t even tell that they are eggless. I tried it on last Friday when I had to go to someone’s house for a pizza party and I didn’t want to go empty handed. I made a batch and took it with me. Everyone loved it and couldn’t believe they were from scratch and eggless. So look no further and try this recipe if you are looking for eggless cupcakes.
Ingredients:
- 1 cup plus 5 tbsp all-purpose flour
- 2 tbsp cornflour /corn starch
- 1 cup thick yogurt
- ¾ cup granulated sugar
- ½ tsp baking soda
- 1 &1/8th tsp baking powder
- ½ cup vegetable/refined oil
- 1 tsp vanilla essence
- ½ tsp salt
- 2 tbsp water ( add only if the batter is too thick – I only added 1 tbsp)
- 1 Tub Cool Whip
- Food colors
Directions:
Using an electric mixer, whip the yogurt and sugar until the sugar is dissolved. Add vanilla essence and oil. Whip for an another one min so everything is mixed properly.
Pre heat the oven at 350F (180C). Sift all the dry ingredients together a couple of times from a little height. Once done, slowly add the flour mixture to the wet ingredients while the mixer is going on. Don’t over mix it, let it for a minute and using the flat spatula, mix it again with your hand.
Line the cupcake sheet with the the cupcake liners and using an ice-cream scoop, scoop the batter into the liners about 2/3 full.
Place the cupcake tray into the oven. It should take about 15 mins to bake these. Once 15 mins are up, check to see if they are ready using the toothpick method.
If they are done, take them out and let it sit for 10 minutes and then transfer them to the cooling rack.
In the meanwhile, you can prepare the frosting, I have used whipped cream frosting as I am a not a fan of buttercream at all. You can use ready made cool whip or heavy cream and whip it. I used ready cool whip and whipped a little more, added food coloring of my choice. Decorate as you like. I tried to keep it simple.
After decorating the cupcakes, place them in the fridge. If you have not frosted them, they will stay good in the fridge for a week.
Enjoy these lovely cupcakes and don’t forget to share with everyone..
If you enjoyed this recipe, drop me a comment below and share with your friends and family.
Happy Baking!!!!
Eggless Vanilla Cupcakes
Ingredients
- 1 cup plus 5 tbsp all-purpose flour
- 2 tbsp cornflour /corn starch
- 1 cup thick yogurt
- ¾ cup granulated sugar
- ½ tsp baking soda
- 1 &1/8th tsp baking powder
- ½ cup vegetable/refined oil
- 1 tsp vanilla essence
- ½ tsp salt
- 2 tbsp water add only if the batter is too thick - I only added 1 tbsp
- 1 Tub Cool Whip
- Food colors
Instructions
- Using an electric mixer, whip the yogurt and sugar until the sugar is dissolved. Add vanilla essence and oil. Whip for an another one min so everything is mixed properly.
- Pre heat the oven at 350F (180C). Sift all the dry ingredients together a couple of times from a little height. Once done, slowly add the flour mixture to the wet ingredients while the mixer is going on. Don't over mix it, let it for a minute and using the flat spatula, mix it again with your hand.
- Line the cupcake sheet with the the cupcake liners and using an ice-cream scoop, scoop the batter into the liners about 2/3 full.
- Place the cupcake tray into the oven. It should take about 15 mins to bake these. Once 15 mins are up, check to see if they are ready using the toothpick method.
- If they are done, take them out and let it sit for 10 minutes and then transfer them to the cooling rack.
- In the meanwhile, you can prepare the frosting, I have used whipped cream frosting as I am a not a fan of buttercream at all. You can use ready made cool whip or heavy cream and whip it. I used ready cool whip and whipped a little more, added food coloring of my choice. Decorate as you like. I tried to keep it simple.
- After decorating the cupcakes, place them in the fridge. If you have not frosted them, they will stay good in the fridge for a week.
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Thank you for shaing this recipe, I have been looking for an egg-less cupcake recipe for my son who can’t eat eggs too much, for he has a food sensitivity!
You are welcome Sumaira…Do share your feedback when you make them. Will love to hear it
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