Eggless Vanilla Cupcakes Without Oven

How to Bake Homemade Eggless Vanilla Cupcakes without an oven

#EgglessVanillaCupcakes #VanillaCupcakes #CupcakeRecipe #EgglessRecipe #DessertRecipe #SweetRecipe #EgglessWhippingCreamRecipe #WhippedCreamRecipe #VegetarianRecipe #CakesRecipe #AaichiSavali
Hello Foodies,
          Today I have brought for you a spongy, yummy and delightful eggless vanilla cupcakes

recipe. I prepared these cupcakes without an oven and eggs. To prepare this eggless version of vanilla cupcakes you don't need any special ingredients, ingredients used in this recipe are readily available. You may have tried my eggless vanilla cake recipe. That eggless version of vanilla cake loved by many and which is my favorite sponge cake too.
           The frosting I have used to decorate these cupcakes is my favorite too, a pure eggless vanilla whipped cream frosting. I whipped cream with powdered sugar and vanilla extract. It’s all sweet and vanilla and perfect! So try it at home and surprise your friends and family!

Preparation Time: 15 Minutes; Baking Time: 25-30 Minutes.
*Each Eggless Vanilla Cupcake Contains 178 Calories.

YouTube Video

Ingredients :

  1. Cake Flour / self-rising flour 1 cup
  2. Unsalted Butter ¼ cup, room temp
  3. Milk ½ cup, room temperature
  4. Sugar ½ Tsp
  5. Baking soda ¼ Tsp
  6. Apple cider vinegar ½ Tbsp
  7. Vanilla extract 1 Tsp

Instructions :

  1. To Make Cupcakes :
    1. Combine milk and vinegar in a small bowl and set aside.
    2. In another bowl sieve together self-rising flour and baking soda and keep aside.
    3. In a bowl, beat the butter ¼ cup, vanilla extract 1 tsp and sugar ½ cup until creamy. 
    4. Add the flour alternately with milk,
      and beat until smooth.
    5. Line the cupcake liners in the cake tin and grease with butter.
    6. Divide batter evenly among liners, about three-quarters full each. 
    7. Preheat Procedure: place a trivet or wire stand in the pan,  cover with lid, and heat for 5
    8. to 7 minutes on medium flame.
    9. Place the cake tin inside the preheated pan, cover and bake for 25 to 30 minutes on a low
    10. Bake until a toothpick inserted in the center comes out clean. 
    11. Let them cool in the pan for a couple of minutes.
  2. To Make Whipped Cream Frosting :
    1. In a bowl pour the heavy cream 1 cup, powdered sugar ½ cup, and vanilla extract 1 tsp.
    2. Using an electric mixer, start to beat at low speed, gradually increasing speed until perfectly smooth.

My Take :

  1. These cupcakes won't brown as the cupcakes make with eggs, so when you see the top set check the cupcakes for doneness with the toothpick test.
  2. To make these cupcakes vegan / dairy-free: substitute vegetable oil for the butter and almond milk for the milk and vinegar. Omit the frosting and sprinkle some sprinkles on the cupcake.
  3. To store or frozen cupcakes: Make these cupcakes, let it cool and wrap cupcakes tightly in plastic wrap. Place individually wrapped cupcakes in a plastic Ziploc bags. Whenever needed defrost it and decorate with a frosting of your choice.

Dietary Comment :
Based on a 2000 calorie diet.Each Eggless Vanilla Cupcake contains 178.25 calories, along with carbohydrates - 27.7 g, fats - 6 g, proteins - 2.1 g.

Good Time To Eat :
            It's good to eat cupcakes as a dessert!

Eat Healthy, Stay Healthy!!!

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