Steps to make the soft and eggless butterscotch cupcake

1. Line your muffin tray with either silicone or paper cupcake holders. I’ve got Amazon Basics cupcake moulds. 
2. Pre heat your oven to 170C for a minimum of 20 minutes.
3. Take a measuring container, Add 200ml condensed milk, add 1 tablespoon of lemon juice, add melted butter, add water, add butterscotch essence, add quarter spoon yellow food colouring, mix well. 
4. 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.
5. Sieve all dry ingredients together, add the salt separate. I have used a double mesh sieve, this helps in saving time. 
6. Mix the wet mixture to the dry mixture slowly and carefully. Do not over whip it.
7. Using cutting and folding technique, use a rubber spatula and mix the batter.
8. By now, your oven should be pre-heated adequately.
9. I forgot my moulds! So I am buttering the pan.
10. For a domed top, add about 3/4, if not fill it half
11. Fill the cupcake moulds to about 3/4 if you want a domed top, if not fill it to half.
12. Bake for about 20 minutes, in my oven it took so long. It can bake anywhere between 20 and 25 minutes. Place the dish on the middle row, ideally with the convection fan mode
13. 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.
14. Let it cool for 20 minutes before eating or decorating it.
15. My icing or frosting recipe didn’t turn out too well. I am going to make another recipe, with only icing and frosting recipes. This cupcake goes amazingly well with butterscotch sauce