In all my years of baking, I have never made a cupcake before. It always felt like I found an excuse to not make them. However, I finally made an even dozen of them. The recipe is easy and the steps I hope are really easy to follow. The taste is as usual amazing, I used Ossoro’s Madagascar Vanilla taste, the essence is the hero of this dish, my home still has its amazing aroma.
I didn’t have a chance to make my husband a cake for his birthday this time, thanks to the lockdown. So I decided this will be sort off in his celebration as well. Coincidently, yesterday was World Photography or Photographer day, so I made these just to take photos of them. Every year on World Photography Day, I go outside and take pictures. Now isn’t the right time to go out and take photos, so I baked these! They make a really interesting tasty subject!
I was so fascinated seeing them puff up so nicely. The texture inside is really nice, so soft and airy thanks to lemon juice reacting with the baking soda and powder.
I am currently experimenting with the frosting, if all goes well, I will make something that can use the whipped cream as frosting and post a recipe of it too.
Let me know how it comes out, do post a comment or send me a photograph of how they look?
Soft and Eggless Vanilla Cupcake
Ingredients
- 1and 1/4 cup maida or all purpose floor
- 200 ml sweetened condensed milk
- 1/2 teaspoon baking soda
- 1/4 teaspoon of salt
- 1/4 cup melted butter
- 1 tablespoon of vanilla essence
- 1 tablespoon lemon juice or Lemoneez
- 1 teaspoon baking powder
Instructions
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.
