Make these foolproof eggless cupcakes — spongy, light and perfect for the holidays!

Make these foolproof eggless cupcakes — spongy, light and perfect for the holidays! Cover Image

A foolproof eggless cupcake recipe for a soft, spongy, lighter than air cupcakes!

Preparation Steps

  1. Preheat the oven to 180 C. Line a muffin pan with 12 muffin wrappers.
  2. Sift flour, baking powder, baking soda and salt in a bowl. Set aside.
  3. Beat butter and sugar until creamy and fluffy. Add the condensed milk and beat further.
  4. Now, add the club soda and beat again. Finally, add the vanilla extract and beat again.
  5. Fold in the flour little by little until all of it is incorporated.
  6. Pour a ladle of batter into each muffin cup and bake for 20 minutes until brown and risen.
  7. Allow the cupcakes to cool on a wire rack.

For the buttercream

  1. Beat the butter till soft and creamy.
  2. Add the sifted icing sugar and beat on low speed for 4 minutes.
  3. Add the jam and beat for 2 more minutes.
  4. Fit a preferred piping nozzle into a piping bag. Pipe the buttercream on the cooled cupcakes.
  5. Place the cupcakes in an airtight box and refrigerate.
  6. Leave them out for 30 minutes before serving.

Tips

  1. Soda when combined with condensed milk lends the cupcakes its fluffy texture.
  2. To make the strawberry jam buttercream, buy a good brand of strawberry jam like Bonne Maman or Helios .

Eggless-vanilla-strawberry-cupcake-3

This post was originally published on Doughmydear

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