Vanilla Cupcakes - Eggless

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Recipe:

    Cuisine: International

    Category: Baking

    Preparation time: 10 minutes

    Cook Time:  20 minutes

    Serving Size: 6-9 cupcakes (depending on size of the mould)

    Author: Bhumika Joshi

    Cup Size: 240 ml

Ingredients:

• For vanilla cupcakes
• 120 grams all purpose flour (~3/4th cup tightly packed)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 60 grams butter (~1/4 cup)
• 150 grams condensed milk
• 100 ml milk
• Frosting
• 100 grams butter
• 200 grams icing sugar
• 1 tsp vanilla essence
• 1 tsp milk

Method:

• For vanilla cupcakes
• Take a large bowl and add butter and condensed milk to it. Mix them using a whisker. Now add the milk and vanilla essence and whisk again till everything incorporates well.
• Now in another bowl sieve the all purpose flour, baking soda and baking powder to avoid any lumps.
• Add the dry ingredients in 2 batches to the wet ingredients and whisk together.Do not over mix but make sure that everything is combined well.
• Take a cupcake tray and line it with cupcake moulds.
• Now pour the batter into the cupcake moulds using an ice-cream scoop or any regular spoon and fill the mold to 3/4 of the capacity.
• Tap the tray to remove any air bubbles and bake the cupcakes in a pre-heated oven at 170 C for 20 minutes or till a skewer inserted comes out clean. 
• For frosting
• Take butter in a bowl and whisk it using hand mixer or a whisker till it becomes smooth and pale in color (approx 2 minutes).
• Add the vanilla essence and mix again for 2 minutes.
• Now add the icing sugar in two batches and mix everything well.
• Add 1 tsp milk if the frosting is little dry.
• For decoration 
• Once the cupcakes are baked let them cool down completely on a wire rack before frosting.
• Now put the frosting in a piping bag and decorate your cupcake. For these I have used a star piping tip (smallest one) to make swirls on the top of the cupcake as shown in the picture. You can choose the frosting pattern that you like for your cupcakes.
• Use sprinklers to decorate the cupcakes.

Notes:

• The temperature and time required differs in every oven so make sure you keep a check on the cupcakes.
• The mould size also matters for the number of cupcakes this recipe yields. I used bigger moulds so could make 6 cupcakes but smaller moulds can yield upto 9 cupcakes.
• The amount of sugar can be adjusted as per the sweetness required in the cupcakes as well as frosting.

If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook

Happy Baking!