This tapping will help get rid of air bubbles. But trust me, egg-free cakes or cupcakes can turn out as good as the real stuff with just the right ingredients. I mean, cupcakes can’t get better than this. Either way, these cuties are absolutely fantastic. Using a spatula, scrape the bowl’s bottom and sides and make sure everything is thoroughly combined and smooth. In one bowl sift the dry ingredients together. Remove it from the oven, remove them from the pan after a couple of minutes. The baking time was 20 minutes for me. Sifting results in fluffy cupcakes. Give it a try, and I am sure you will like it. Preheat the oven to gas mark 4-5 or 175-180 degree C. Line 12 cupcake trays with paper cups. Soft butter can properly cream with sugar. Should you make these eggless vanilla cupcake or any variation of it, please let me know your thoughts by sharing your comment below. You can make eggless vanilla cupcakes 1-2 days in advance and frost them right before serving. All the best to your daughter dear.And those cuppies are soooo gorgeous!!! Sugar acts as a tenderizer during mixing. Hi! To prevent liners from sticking to cupcakes, spray them with nonstick cooking spray or brush with a little melted butter. Mix just until the wet and dry ingredients are incorporated together, and no dry flour is visible in sight. Now fill cupcakes with batter up the halfway of paper cups. Swap yogurt with sour cream. But it does require some planning and forethought. Make them for birthdays, anniversaries or any day when you want a cupcake! PLEASE NOTE THAT INCLUDING YOUR WEBSITE LINK IN THE COMMENT WILL RESULT IN YOUR COMMENT BEING DELETED.We hope to see you again soon, have a great day! Nutritional information provided above is approximate. Perfect for any occasion. Try making a super easy and stable frosting with heavy whipping cream, powdered sugar, cornstarch, and agar-agar powder. Don't leave the cupcakes in their pan or mould for long, after a couple of minutes remove and cool it on a wire rack. oil will lend a moist and fluffy texture to these vanilla cupcakes. I'm Hayley, daughter of Jagruti. Yes, it’s a pretty old one. » Baking a cake is not complicated at all. 3. All rights reserved -2010-2020 Jagruti's Cooking Odyssey, Browse through all the blog posts over the years, Add the dry to the wet ingredients and fold until smooth (pic 7, 8), Spoon into cupcake cases that are placed in a muffin tray (pic 9). Variations may exist due to the ingredients/brands used. » Frosting cupcakes – Allow the cupcakes to cool completely before you begin frosting. Honestly, if I had to bake one dessert for my kids, it has to be cupcakes. Line your cupcake pan with liners. 2. Keep all the ingredients at room temperature. Of course! lovely recipe! After the resting time is over, remove the cupcakes from the pan. Most certainly! Use good quality ingredients and always sift the dry ingredients such as flour, baking powder and cocoa powder. Decorate your cakes with any frosting or fondant. In a large mixing bowl, sift together all-purpose flour, salt, and baking powder. Many of these recipes are inspired by my Mum's upbringing in India and my Dad's East-African Indian influence. Check soda and baking powders expiry date before using it, stale or very old raising agent won't give you best and fluffy cupcakes. Thank you very much for visiting JCO, We really appreciate your comments and suggestions. It can be stored in an airtight container in the refrigerator. Moist, light and fluffy condensed milk vanilla cupcakes are so easy to whip up. Unwrap the liner and reveal the inner beauty. Overbaking will result in dry cupcakes. Combine sugar and butter in a separate mixing bowl. Thank you Harshada, glad you enjoyed making this recipe. Light and fluffy eggless cupcakes are so easy to recreate in your own home. A. Really creative work here. » Let the eggless vanilla cupcakes rest – Once baked and out of the oven, let the cupcakes cool for 8-10 minutes in the baking pan. Add in the secret ingredients – unsweetened applesauce. Remove from the oven and allow the cupcakes to cool for 10 minutes in the pan. » Ingredients should be at room temperature – Cake batter will blend easily when all the ingredients are at a similar temperature, and the cupcakes will have a uniform texture. Top with your favorite frosting and enjoy! Make sure you spoon and level the flour from the container. Preheat the oven to 350 degrees F. Heat the oven 15 minutes before baking. » Tap your cupcake pan a couple of times on the counter before putting it in the oven. Welcome to my blog. All the cupcakes are gorgeous.. After the resting time is over, remove the cupcakes from the pan. In a dilemma whether to admire them or eat them after I prepare them.Deepa. » Makes sure you use the unsweetened, unflavored applesauce. Bake the eggless vanilla cupcakes in the preheated oven for about 18-20 minutes or until the toothpick comes out clean. You can't go wrong with this classic! Decorate with buttercream, fondant icing or leave plain. Heavenly. Not to mention all those pretty frostings. Do not over mix the batter. Or until the toothpick comes out clean. Next add milk, sugar, vanilla extract, vinegar & sour-cream & whisk again. This tapping will help get rid of air bubbles. If it comes out clean with a few crumbs attached, it is ready. I have my eye on the blue bowtie one..Krithi's Kitchen. If the ingredients are not measured well, cupcakes will not turn out as expected. » Use an ice cream scoop to fill your cupcake liners. Bake for 20-25 minutes or until a skewer ( toothpick ) inserted into the middle of a cupcake comes out clean. Mix to combine. But if you are not an applesauce love, you can swap applesauce for an egg. It comes out super soft, spongy and moist in texture. Sift all the dry ingredients together. Awww time passes really quick na. Simply swap yogurt with sour cream. » Baking powder – a chemical leavening agent adds bubbles to the batter that helps our cupcakes to expand (rise) during baking. The best part, you can get creative and have fun with these cupcakes, just like I created these eggless key lime cupcakes, eggless marble cupcakes, eggless red velvet cupcakes, etc. You can, but the cupcakes will turn darker in color and be slightly dense in texture. It absorbs water and blocks the flour proteins from producing an excessive amount of gluten that can make a cupcake dense. In a large mixing bowl take condensed milk, and whisk it … There are many plant-based milk alternatives and soy products available in the market that you can substitute; depending on your dietary needs. So, here are some tips for creating the best eggless vanilla cupcakes without fail. Make sure you spoon and level the flour from the container. This whipped cream frosting is unbelievably creamy, fresh, and delicious! Super cute and incredible cupcakes..Love that eye catchy decorations. Please refer to a Registered Dietitian or Nutritionists if you have any health issues. Frosted eggless vanilla cupcakes are good at room temperature in an airtight container. As for the frosting, I have topped these eggless vanilla cupcakes with homemade whipped cream frosting. In addition to that, during baking sugar acts chemically with proteins that help the crust to brown. This British-Asian background allows me to explore the culinary best of both worlds. I think there is something extraordinary about a cupcake that fascinates me. It will give the same results. The best part is that these cupcakes have no artificial colors (minus the frosting) or flavors—just the pure taste of vanilla and a secret ingredient in every bite. Sifting flour with dry ingredients not only … Incredibly moist, tender, and flavorful Eggless Vanilla Cupcakes topped with luscious whipped cream frosting! Milk along with vinegar is used in place of eggs. I had initially published this eggless vanilla cupcake recipe in 2015. eggless vanilla cake using condensed milk, sieve the plain flour, baking powder and soda bi-carb together.