Steps to make the soft and eggless vanilla cupcake
- Line your muffin tray with either silicone or paper cupcake holders. I’ve got Amazon Basics cupcake moulds.
- Pre heat your oven to 170C for a minimum of 20 minutes.
- Take all the dry ingredients, Maida, Baking Powder, Baking Soda and salt, sieve all of them at least twice. Having a double mesh sleeve is the best, this helps in saving time.
- Take a measuring container, mix the half cup water with the condensed milk, add the vanilla essence and stir well.
- Take the tablespoon of lemon or lemoneez and add it to the wet mixture and stir it thoroughly.
- Mix the wet mixture to the dry mixture slowly and carefully. Do not over whip it.
- Using cutting and folding technique, use a rubber spatula and mix the batter.
- By now, your oven should be pre-heated adequately.
- Fill the cupcake moulds to about 3/4 if you want a domed top, if not fill it to half.
- Bake for about 22 minutes, in my oven it took so long. It can happen anywhere between 20 and 25 minutes. Place the dish on the middle row, ideally with the convection fan mode
- Take the cupcakes out when the the colour turns golden brown. Insert a toothpick to see if it is done, it should come out clean.
- Let it cool for 20 minutes before eating or decorating it.
PS Will make icing or frosting recipes soon. I am still experimenting. The one I tried, didn’t come out too good (in my opinion). Will still share the recipe soon!
PPS: I used a food processor for whipping the cream, for the frosting! It was so quick!