Soft eggless Cupcakes

After going through a lot of different recipes for an eggless cupcake and trying them all, I came across this one and was amazed to see how easy the recipe was and how beautiful was the end result. This recipe is a must try for everyone who is looking for an eggless version of muffins/ cupcakes. 


Ingredients

• Self raising flour - 180 gms
• Sugar - 90 gms
• Baking Powder - 1 tea spoon
• Baking Soda - 1/2 tea spoon
• Vanilla essence - 2 tea spoonfuls
• Salt - 1/2 tea spoon
• Milk - 1/2 cup
• Vinegar - 3 tea spoons
• Oil - 1/4 cup

Recipe

• Add vinegar to the milk mix and keep aside for a while. 
• Sift flour, baking powder, baking soda and salt together. 
• Add oil to the mix of vinegar and milk and whisk for 15-20 seconds. Add powdered sugar, vanilla essence and whisk for 20 seconds more.
• Now, fold the dry mix to this wet mix together and whisk for a while. Do not over do it.
• Preheat the oven to 180 degrees.
• Meanwhile, divide this mixture into the cupcake cases/ liners and arrange them in baking tray.
• Keep these cupcake cases in the middle of the preheated oven.
• Bake for 18-20 minutes and they should be ready by then. (Baking time may differ slightly for different makes and different types of oven)

Once done take them out and put them on cooling racks to cool down. Once these are done you may frost them the way you like.

I found that these are very soft and moist cupcakes and the ingredients are readily available in most kitchens.

If you want you may use 1/2 cup yoghurt instead of milk and vinegar.