Its really nice to see the blog world flowing with christmas recipes. It sure creates the festive mood within us. Here is my treat for christmas : Eggless Vanilla Chocolate Chips Cupcakes. Ever since I got the muffin pans after a great search, hubby was complaining that I didnt put it to good use after the Eggless Dates walnut muffins. So looked out for a basic eggless vanilla cupcake recipe and this one was apt for my search. Needless to say the taste, it was yummy! My little one enjoyed it to the core and my happiness knew no bounds 🙂
Butter – 1/4 cup (50 gms) (You can replace it with oil too)
Granulated Sugar – 3/4 cup (165 gms)
Milk – 3/4 cup (180 ml)
Vanilla essence – 3/4 tsp
Salt – 1/2 tsp (if using unsalted butter)
Baking powder – 1 tsp
Chocolate chips – 1.5 tbsp
Sift the flour, baking powder, cornflour and salt together atleast twice to make sure they are evenly distributed. Keep aside.
In a wide bowl, cream the butter and sugar using a whisk(yayy finally I own one too) until the sugar is completely dissolved, Keep aside. Add vanilla essence to the milk, mix well and add the milk to the creamed butter sugar mixture. Beat it well until its light and creamy.
Now add the flour in 2 parts to the above creamed mixture and mix well. The batter will be very creamy like shown in the below pic. The consistency is inbetween thick and runny.
Add in the chocolate chips reserving half a tablespoon alone for the topping. Just fold in gently, dont overmix.
Arrange muffin liners in the pan and spoon the mixture to fill 3/4 of the muffin pan. Preheat the oven to 180 deg C and bake it for 25-30 mins until a fork inserted comes out clean. The top will be lightly golden brown, and mine got done in exactly 27mins.
Allow it to cool on wire rack for 10 mins and then enjoy your cupcakes.
This is sure a kid pleaser. I just halved from the orginal recipe otherwise I followed almost the same. The result was fluffy and soft cupcakes studded with chocolate chips, it was pretty as well. The cupcakes are slightly crusty on the top and soft inside as perfect as the bakery plain cakes.
This can be used as a keeper for basic eggless vanilla cake too. Next time I am planning to try a vanilla sponge loaf cake with doubling the measurements from this. I got 7 large cupcakes since my muffin pan holds only 6 I used a mini tumbler like cup for the 7th one. My OTG can only hold medium sized cake tins and muffin pans so my 1 cup measures accordingly as I dont have the patience to bake in batches 🙂
This is the first time I am very happy with the outcome of an eggless vanilla version of a cake. Last time when I tried with curd as egg substitute it was a super flop but guess I might have gone wrong in measurements, sure waiting to try and get it right next time atleast.
Hubby always teases me when I half the cake like this to click, he says why do u dissect the cakes 😉 But I have the habit of doing this to see the texture inside and to show it to you 🙂
The orginal recipe called in for cake flour. So if we are using normal flour, it asked to add cornstarch as substitute.But I didnt have cornstarch or was not aware of it, so went ahead with cornflour and it succeeded too.
Adding chocochips is purely your choice, If you want just use them for topping alone.
The cake will rise up fluffy in the first 15mins itself. The top turns to golden brown only in the last stage may be after 15-17mins.
The cupcakes were soft even the next day, infact more softer and tastier.
You can even frost the cupcakes or make it plain like what I did. If you are making frosting for the cake reduce the sugar in the cake or dont add sugar in the frosting.
Wishing you all a Merry Christmas and a very Happy New Year!