Vanilla cupcakes recipe a basic soft sponge like cupcakes without eggs.This is a easy cupcake recipe without eggs and basic ingredients that is available in your pantry.This is special because I tried this using my batch of homemade maida, I tried few other recipes too but this was the first recipe and it was super hit.The cupcakes just slipped out if the liner just like that without much efforts.
I usually have a slight guilt whenever I use white flour but this time was feeling very content as I know the maida I used was healthy 🙂 I was actually planning to cut down white sugar and try with cane sugar but then was doubtful whether too much epxeriment would spoil it so reserved it for next time 🙂
I tried this recipe from here.
Look how soft these cupcakes are, they soft and tasty too. I could sense that when the kids had their first bite 🙂
Ingredients
- 1 cup flour
- 1/2 tbsp baking powder
- 1/2 cup sugar
- 1/4 cup butter
- 1/2 cup milk
- 1/2 tbsp vinegar
- 1/2 tsp vanilla essence essence
Instructions
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In a mixing bowl - Measure flour, add baking powder.Whisk well for even mixing.
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In another mixing bowl - add milk,vinegar.Mix it well.
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In another mixing bowl - add butter and sugar.Using a hand mixer whisk well until creamy.
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Add vanilla essence , whisk again.
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Now alternatively add little flour then milk.Alternate and add.
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Add then whisk alternatively.
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The batter will be smooth and creamy.Using a icecream scooper scoop out the batter.
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Add it to the muffin liners till 3/4th.Bake in preheated oven at 180 deg C for 20 mins.Cool down and then store.
Recipe Notes
- It keeps well for 3 days in room temperature itself.
- You can replace white flour with wheat flour.
- I felt the sugar a bit more so next time I would add just 1/3 cup for 1 cup of flour
How to make vanilla cupcakes recipe:
- In a mixing bowl – Measure flour, add baking powder.Whisk well for even mixing.
- In another mixing bowl – add milk,vinegar.Mix it well.
- In another mixing bowl – add butter and sugar.Using a hand mixer whisk well until creamy.
- Add vanilla essence , whisk again.
- Now alternatively add little flour then milk.Alternate and add.
- Add then whisk alternatively.
- The batter will be smooth and creamy.Using a icecream scooper scoop out the batter.
- Add it to the muffin liners till 3/4th.Bake in preheated oven at 180 deg C for 20 mins.Cool down and then store.
Serve warm…total bliss!
Cupccakes ready, you can serve as teatime snack or pack for kids snack box.
Lovely recipe! Why should we serve this cupcakes with onion raitha and chips??
oops that was a typo 🙁 updated now
Where did you get those cake liners. What size is that.
I got it from nilgiris.Not sure of the size but they are a bit small
Sharmi, I tried ur recipe & the cupcakes turned out to be super soft & moist. But there was little bitterness in the taste, hence I couldn’t eat it. I am not sure what went wrong. The only doubt I have is – I allowed the milk +vinegar mixture to sit for 3-4 mins & it was little curdled when I mixed it to the butter+sugar mixture. Could that be the reason? Where do u think I have made mistake? Plz clarify me.
I am really not sure of the bitterness…curdled?! milk was fresh only no?
Yes Sharmi, milk was fresh. After few mins of adding vinegar to milk it became curdled. So I should use that milk+vinegar mixture immediately,rite? Also, one more doubt. cupcakes I prepared were very brown on top even though it was not burnt or anything like that. Would this be the reason ? Time it took for me to bake was less than suggested 20 mins(I have conventional oven) I really want to know so that I wont make the same mistake next time.
yes yes use it immediately.Keep in middle rack if it browns faster then keep in low rack and see.Timing may vary with each oven so you should keep an eye.
Hai Sharmi,
can we replace vinegar with lemon juice?
yes you can
Awesome the cakes look with your homemade
Maida ☺ Kudos . .I just noticed the hand mixer in your pics. .I m planning to buy one. .which brand is good and handy ?? Pls suggest
Nova brand