Eggless Cupcake Recipe


Eggless Cupcake Recipe



40 mins
2-3 people
15 mins




Introduction:

 

Welcome to The Big Daddy Chef! I'm Chef Ajay Chopra, and I'm here to make cooking and baking an exciting adventure for you and your kids. Today, I'm thrilled to share with you a quick and simple recipe for eggless cupcakes that will not only tantalize your taste buds but also bring joy to your family. Baking these cupcakes is not just about creating a delicious treat; it's about creating lasting memories with your loved ones. I remember the first time I made these cupcakes with my family - the anticipation as they baked in the oven, the joy on my kids' faces when they saw the finished product, and the laughter we shared as we decorated them together. So, let's dive in and make some delightful eggless cupcakes that will surely become a family favorite!

 

 

 

Recipe of Eggless Cupcake

 

Portions serving: 2-3 pax

Preparation time: 15 mins

Cooking time: 20 mins

Calories: 215 cal per portion

 

 

Ingredients:

 

  • 1 Cup Maida (All-Purpose Flour)
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Cup Whisked Curd (Yogurt)
  • 2 Tbsp Milkmaid (Sweetened Condensed Milk)
  • 1 Tsp Vanilla Essence
  • 1/2 Cup Castor Sugar
  • 1 Tbsp Oil

 

 

Method:

 

  1. Prepare Dry Ingredients: In a mixing bowl, combine 1 cup of maida, 1 tsp of baking powder, and 1/2 tsp of baking soda. Mix well to ensure even distribution of leavening agents.

  2. Mix Wet Ingredients: In another bowl, combine 1/2 cup of whisked curd, 2 tbsp of milkmaid, 1 tsp of vanilla essence, and 1/2 cup of castor sugar. Stir until the sugar dissolves and the mixture becomes creamy and smooth.

  3. Combine Dry and Wet Ingredients: Gradually incorporate the wet mixture into the dry ingredients, stirring gently to form a smooth batter.

  4. Prepare Cupcake Molds: Line cupcake molds with liners to prevent sticking and ensure easy removal of the cupcakes after baking.

  5. Fill Molds with Batter: Pour the batter into the lined cupcake molds, filling each mold up to about 3/4th of its capacity. This allows room for the cupcakes to rise while baking.

  6. Bake: Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Bake the cupcakes for approximately 15-20 minutes or until a toothpick inserted into the center comes out clean.

  7. Cool: Once baked, remove the cupcakes from the oven and allow them to cool completely on a wire rack.

  8. Decorate: Optionally, decorate the cooled cupcakes with swirls of whipped cream, cherries, or sprinkles to enhance their visual appeal.

  9. Serve: Serve and enjoy these delightful eggless cupcakes as a sweet treat for any occasion!

 

Note: Store any leftover cupcakes in an airtight container to maintain their freshness.

 

With each bite of these eggless cupcakes, savor the harmonious blend of flavors and textures, and relish in the joy they bring to your palate and soul.

 

 

 

About the Recipe:

 

Eggless cupcakes are a delightful treat that brings together the goodness of baking with the joy of creating lasting memories with your loved ones. Made with simple ingredients and a whole lot of love, these cupcakes are perfect for any occasion. Whether you're celebrating a special birthday, hosting a tea party, or simply craving a sweet indulgence, these eggless cupcakes are sure to satisfy your cravings and leave you wanting more. With their moist and fluffy texture and irresistible flavor, these cupcakes are bound to become a favorite in your household.

 

 

Cooking Tips:

 

  1. Sift the Dry Ingredients: Sift the flour, baking powder, and baking soda together to ensure a smooth and fluffy batter.
  2. Room Temperature Ingredients: Use ingredients like butter and milk at room temperature for better incorporation into the batter.
  3. Do Not Overmix: Mix the batter until just combined to avoid dense and tough cupcakes.
  4. Fill Cupcake Liners Properly: Fill the cupcake liners only two-thirds full to prevent overflow while baking.
  5. Preheat the Oven: Preheat the oven to the correct temperature before baking to ensure even baking.
  6. Check for Doneness: Insert a toothpick into the center of the cupcake; if it comes out clean, the cupcakes are done.
  7. Cool Completely: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
  8. Get Creative with Frosting: Experiment with different frosting flavors and decorations to personalize your cupcakes.
  9. Storage: Store the cupcakes in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
  10. Enjoy Fresh: Cupcakes taste best when enjoyed fresh, so indulge in them as soon as they're ready!

 

 

Pairing Guide:

 

Eggless cupcakes pair well with a variety of beverages, including milk, tea, coffee, or hot chocolate. For an extra special treat, serve the cupcakes with a scoop of ice cream or whipped cream on top. You can also pair them with fresh fruit for a refreshing contrast to the sweetness of the cupcakes.

 

 

 

Frequently Asked Questions about Eggless Cupcakes:

 

  1. Can I use whole wheat flour instead of all-purpose flour?
    • Answer: Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be slightly denser.
  2. Can I use oil instead of butter in the recipe?
    • Answer: Yes, you can use oil as a substitute for butter to make the cupcakes dairy-free.
  3. Can I add chocolate chips or nuts to the batter?
    • Answer: Yes, you can add chocolate chips, nuts, or other mix-ins to the batter for added flavor and texture.
  4. How can I make the cupcakes vegan?
    • Answer: You can use plant-based milk and dairy-free butter or oil to make the cupcakes vegan-friendly.
  5. Can I make mini cupcakes instead of regular-sized ones?
    • Answer: Yes, you can adjust the baking time and make mini cupcakes by reducing the baking time accordingly.
  6. Can I freeze the cupcakes for later?
    • Answer: Yes, you can freeze the unfrosted cupcakes in an airtight container for up to three months. Thaw them at room temperature before frosting and serving.
  7. How can I prevent my cupcakes from sinking in the middle?
    • Answer: Avoid overmixing the batter and ensure that the oven temperature is accurate to prevent sinking in the middle.
  8. Can I use baking soda instead of baking powder?
    • Answer: No, baking soda cannot be directly substituted for baking powder as they have different leavening properties.
  9. Can I make these cupcakes gluten-free?
    • Answer: Yes, you can use gluten-free flour blend to make these cupcakes gluten-free.
  10. What can I use instead of eggs to bind the batter?
    • Answer: You can use mashed bananas, applesauce, or yogurt as egg substitutes to bind the batter together.