Eggless Vanilla Cupcakes

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Eggless options are great to have them in cups. Check out this easy to make, no beat recipe that makes bite sized delicious vanilla flavoured cupcakes with chocolate whipped cream frosting.

Ingredients:

  • 150 gms (1 1/2 cups) all-purpose flour
  • 50 gms (1/2 cup) unsalted butter, melted
  • 120 ml ( 1/2 cup) milk
  • 200 ml sweetened condensed milk
  • 60 gms (1/4 cup) caster sugar*
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

* Place the granulated white sugar in your food processor and blend until finely powdered.

Frosting:

  • 1 cup chocolate whipping cream
  • 2 tablespoons granulated white sugar
  • 1 teaspoon pure vanilla extract

Method:

  1. Preheat the oven to 180 degree C (356 degree F). Place the oven rack in the middle of the oven and place paper liners on the muffin tray or individual cupcake moulds.
  2. In a bowl pour the milk, melted butter, condensed milk, pure vanilla extract and add the sugar. Mix until well combined.
  3. Sift or whisk the flour, baking powder, baking soda and salt.
  4. Add the flour mixture into the wet ingredients in 3 portions and mix well after each addition. Make sure there are not any lumps.
  5. Spoon the batter into the prepared cupcake moulds filling 2/3rds of the cup.
  6. Bake in the oven for nearly 15 minutes or until a toothpick inserted into the center of one cupcake comes out clean.
  7. Remove from oven and cool completely on a wire rack.
  8. Meanwhile prepare the frosting. Place the cream in the bowl of your electric beater and beat well for 2 minutes. Add the granulated white sugar and the pure vanilla extract and beat on high speed for nearly 5 minutes until stiff peaks form.
  9. Fill the frosting in a piping bag fitted with desired nozzle and pipe them on top of each cupcake. Top with chocolate shavings.

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Step 8

 

 

 

 

 

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