For Children’s Day, I prepared few kiddie treats for my son, Nehal and his friend. Here goes the menu – Grilled Vegetable Cheese Sandwich, Chicken Cutlets, Eggless cupcakes (baked for colony kids on the occasion of Diwali) and Strawberry milkshake. They enjoyed the treats while watching a movie and am one satisfied mom. Simple pleasures of life. 🙂
I have quite a few requests from readers asking for ‘vegetarian baking recipes’ and ‘eggless cakes’. I thought I’d start a series on Eggless baking. Today, eggless cupcakes recipe is a never fail, tried and tested one and a dream come true for anyone who loves eggless cake. Super moist cupcakes that also have a light and fluffy texture and not to mention, very flavorful. You will love the frosting as well. Vanilla cupcake and chocolate frosting is a flavor combination that is incredibly addicting! I used a simple chocolate ganache to frost the cupcakes and the kids in my neighborhood gobbled them up in seconds. 🙂
Fresh cream - 200 ml (I used Amul Fresh cream 25%)
Dark Chocolate - 200 gms, chopped into bits (I used Morde)
Method for making Eggless Cupcakes
Pre-heat oven to 180 C for 15 mts. Place cupcake liners in a muffin pan and keep aside.
Sieve flour, baking powder and baking soda twice. Keep aside
In a bowl, cream the powdered sugar and butter till light and fluffy.
In another bowl, mix milk, yogurt and essence. Whisk well for a minute. Pour this milk mixture into the butter-sugar mixer and whisk till well combined.
Add the flour and fold into the batter. Do not over beat. Just fold till not trace of flour is found.
Pour upto 2/3rd of the batter in each cupcake liner. Bake in pre-heated oven for 18-20 mts. Check from 15 mts onwards. They will not brown too much and will appear white in color after baking..
Place a tooth pick in the center of the cupcake and if it comes out clean, the cupcake is done.
Remove from oven and cool for 10-15 mts.
To prepare chocolate ganache, place the fresh cream in a stainless steel bowl and heat it over low flame till bubbles appear around the edge of the pot. It should just scald. It usually takes less than a minute or so. Turn off heat.
Immediately pour this cream over the chopped chocolate and cover it. Let is sit for 5 mts. After 5 mts, whisk till smooth and leave aside for half an hour. Frost the cupcake with chocolate ganache.
Ensure that the butter and yogurt are at room temperature.
The milk should be luke warm or slightly more than luke warm. It should not be cold or at room temperature.
Do NOT over mix the flour into the wet ingredients. Just lightly fold the flour till you find no trace of flour.
The consistency of the cake batter is like a thick dosa/idli batter.
Oven temperatures differ from oven to oven. My oven took almost 20 mts to bake the cupcakes. Check from 15 mts onwards.
Place the pan in the middle rack of the oven and bake.
This batter makes 18 cupcakes (standard size).
By Sailu Published:
Easy to make eggless cupcakes.for kids. As part of Vegetarian Baking recipes series, here's a basic egg free vanilla cupcake recipe with chocolate ganache.