Sweet, inviting, and made for sharing, cupcakes recipe | eggless cupcakes recipe | vanilla cupcakes is a vegetarian interntional cake made with curd / yogurt, oil, and vanilla extract / vanilla essence in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 25 minutes
- Cook time: 15 minutes
- Total time: 40 minutes
- Yield: 6 Servings
- Category: cake
- Cuisine: interntional
Ingredients
- ¾ cup curd / yogurt (fresh curd)
- ¼ cup oil (unflavoured)
- 1 tsp vanilla extract / vanilla essence
- 1¼ cup maida / all-purpose flour / plain flour
- ½ cup powdered sugar
- 1 tsp baking powder
- ½ tsp baking soda / sodium bicarbonate
- pinch of salt
- ¼ cup water
- ¼ cup chocolate chip
- 6 cupcake liners
Method
- firstly, in a large mixing bowl take ¾ cup of curd and ¼ cup of oil.
- further add vanilla extract and whisk well.
- furthermore whisk 5 minutes till the curd and oil blends smooth.
- then sieve maida, powdered sugar, baking powder, baking soda and a pinch of salt.
- whisk and combine.
- also add ¼ cup of water and make a smooth batter.
- furthermore, add chocolate chip and fold gently.
- scoop the cake batter and pour into cupcake liners two-third to ¾ full.
- and also tap twice to level up uniformly and remove any air bubbles if present.
- roughly spread few chocolate chips over the cup cake batter.
- bake the cake at 180 degree celsius or 356 degree fahrenheit for 15 minutes.
- cool down the cake completely.
- finally serve vanilla cupcake immediately or serve as required.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
