Eggless Vanilla Cupcakes with Orange Buttercream

 I don’t usually start a post with saying yummmmmmmmmmmmmmmmy !!! but I got to say my faith in eggless cakes changed last night when I tried these eggless cup cakes. I just could not resist baking something last night and I realized my friends and neighbors shy away from my cakes because they contain eggs and it is not permitted for them to eat eggs or anything non vegetarian on certain days. it so happened that christmas and new year this time fell on tuesday- a day my friends cant have anything with egg. So I felt inspired to tr something eggless. I was hesitant so was my hubby initially to take up this quest. We worried as to how the cake would rise and look browned without eggs. I must admit how ignorant I was to underestimate eggless cakes. Then began a hunt for the recipe I would feel most comfortable with. That’s how I landed at Ria’s collection and got this recipe which she sourced from Nita Mehta’s website. Thanks to both these ladies I ventured my first ever  eggless cupcakes and they were so moist and delicious I am going to opt for eggless over the regular cup cakes from now on.

The best thing I loved about this recipe is that it has no eggs and butter and substitutes this job with yoghurt and oil. I also loved the frosting suggested by Ria and this was the first time I frosted cupcakes. I usually avoid them to cut down calories but we absolutely  loved this frosting and it was good to have them for a change. I can’t express my excitement in words but I felt proud of having succeeded in m first trial. My experiments are not my sole quests it’s a joint endeavour with my hubby.

We find ourselves engrossed in recipes when we get together on weekends and so I won’t claim the credits for myself. We have sworn to make these more often and I hope we find ample excuses for baking. A good enough one in coming up soon. I hope to bake something with a twist this time and I hope I succeed nope ‘ we succeed’.

Ingredients for Eggless Vanilla Cupcakes

Flour- 300g
Yogurt- 250ml
Sugar- 180 g
Oil- 125 ml
Baking powder- 1 1/4 tsp
Baking soda- 1/2 tsp
Vanilla essence- 1 1/2 tsp

Directions

Beat the yogurt in a bowl until fluffy. Add the sugar little by little into the whisked yogurt and mix well. Add baking powder and baking soda and set aside the whisked batter for 5 minutes. You will notice that the batter will be frothy by five minutes. Now add the oil and vanilla essence and fold into the batter followed by the flour. Please spoon in the flour little by little and mix well using a hand beater to make the batter free of lumps. Preheat the oven to 180 degrees and line the cupcake tin with cases. Pour the batter into the cup cake cases till 3/4th of the cases. Bake for 30- 45 minutes in your oven. I took 55 minutes because I wanted the cake to brown a bit on the top thought by 45 minutes the cup cakes were well baked and when I inserted a tester it did come out clean. While the baking happens prepare the frosting . I have used an orange flavoured cream because I was out of vanilla essence.

Ingredients for Orange Buttercream

Unsalted butter- 100 g
Caster Sugar- 220 g
Salt- 1/4 tsp ( of you are using salted butter omit adding salt)
Milk- 4 tbsp
Orange essence- 1/2 tsp

Directions

Cream the butter till its light and fluffy.Spoon in the caster sugar little by little. Add the salt and essence to this cream along with the milk.

Fill the cream in a piping bag and make the design of your choice. My hubby frosted the cup cakes and he chose simple swirls. We decorated them with some colourful sprinkles and ta-da ! our cup cakes were ready.

I added a dash of red food colour to get a pink shade and I was more than happy with the colour. Orange is a good choice it compliments the vanilla flavour in cup cakes very much. I made 12 cup cakes from this batter and our friends loved it.

So next time you have vegetarian friends visiting you or you are abstaining from non- vegetarian food, here is what you can have for a feel good feeling.

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