It’s been a year since I started baking but I didn’t have a good egg-less cake recipe until now. I experimented from chocolate, butterscotch, strawberry pineapple to plain vanillas but all with egg. The couple of times I did try my hands at an egg-less one, it turned out to be a disaster.
But then I did came across this amazing recipe on one of the facebook groups and was awestruck by the pictures of soft and fluffy eggless cuppies ! I was determined to try them out. With fingers crossed, I went ahead with the recipe with a few modifications here and there (e.g. I replaced the vegetable oil by butter as somehow I don’t like the flavor of oil in my cakes. It may be because of the variety I use but I have decided to stick to butter.) So, without much adieu, I bring to you the best egg-less cupcake recipe I have come across till now. ( I am very much open to a better one though) 🙂
Baking Time – 15 minutes
Preparation Time – 15 minutes
Yields – 12 nos.
- 1 cup plus 5 tbsp all-purpose flour,
- 2 tbsp cornflour /corn starch
- 1 cup thick yogurt/curd
- ¾ cup granulated sugar
- ½ tsp baking soda
- 1 and 1/8 th tsp baking powder i.e 1 tsp plus a pich of baking powder
- ½ cup melted butter
- 1 tsp vanilla essence
Step 1: Sift both the flours, baking soda and baking powder together from a height.
Step 2: Cream together the curd and sugar till the sugar is dissolved.
Step 3: Add to it the melted butter and vanilla essence and give it a quick whip.
Step 4: Mix the flour mixture with the curd mixture by cut and fold technique or use the whipper at lowest speed. Don’t over mix.
Step 5: Scoop the batter to only 2/3 rd height of the liners and bake in the microwave for around 15 minutes at 160 degrees (convection mode). Do a toothpick test (a toothpick inserted in the middle should come out clean) and if required bake for another couple of minutes till fully baked.
If you wish, frost them with the frosting of your choice 🙂