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Eggless Cupcakes

Eggless Cupcakes is a good treat at tea time.

Duration (Minutes) 25

Serving (Persons) 6


  • All purpose flour 120g
  • Sugar 60g
  • Baking powder ½ tsp
  • Baking soda ¼ tsp
  • Salt ¼ tsp
  • Oil ¼ cup
  • Vanilla essence 1 tsp
  • Milk ½ cup
  • Apple cider vinegar ½ tbsp
  • Heavy cream 1 cup
  • Sugar 2 tbsp
  • Vanilla essence ½ tsp

Preparation Method:

  • Preheat oven at 180 degree. Line the muffin pan with paper cups.
  • Sift together the flour, baking powder, baking soda and salt. Stir in the sugar.
  • In a small bowl mix milk and vinegar, let stand it for a minute.(If you are using yogurt use them instead of milk and vinegar)
  • Add oil and vanilla essence and whisk it.
  • Fold in dry ingredients. Mix with whisk to avoid lumps.
  • Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 10-15 minutes.
  • Cool at wire rack and frost with your favorite frosting.
  • Frosting: Combine cream, sugar and vanilla essence.
  • Frost the cups.
  • Note: You can also substitute milk and vinegar with 1/2 cup Yogurt.

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