Cupcakes have become very popular off late, these small beauties maximize visual merchandising for any food outlet or bakery. Colorful cupcakes decorated beautifully outside a cake shop or store has the capability of attracting and motivating customers to make a purchase.
Basically, cupcakes are individual servings of cake baked in individual cupcake liners or paper. Cupcakes were first heard of in the year 1976 in a book called American Cookery by Amelia Simmons. These cakes have the same ingredients as a big cake, just that cupcakes are baked in small cupcake moulds and liners to derive individual serving. Also because of its small size, it bakes quicker than the normal big cakes. Each cupcake has to be individually decorated according to preferred flavour and fresh fruit toppings plus garnish.
This is my first cupcake recipe for the blog so I’m beginning with the most common cupcake recipe which is the vanilla cupcake. I’m sharing the eggless version keeping in mind that I cater to all my vegetarian readers too. Moreover, the eggless version of this recipe is my favourite and a no fail recipe. You can bake the cupcakes with ingredients which are mostly available easily in every household. If you want a recipe with eggs, I shall be sharing that soon in the future.
This recipe is originally a vanilla cake recipe which gives me perfect cupcakes too. A permanent recipe used by me again and again to make vanilla cakes or cupcakes at home and now that I’ve a blog, why not share the recipe with all my readers. These days, a lot of people indulge in different flavours of cupcakes, I’m planning to share all the popular cupcake recipes on my blog like chocolate, red velvet, strawberry etc, also few recipes with my innovation.
Birthdays and anniversaries are important days in everyone’s life, plan out something different and celebrate your special days by making these cupcakes at home instead of a normal cake. I highly recommend all to try this recipe as it is simple and tastes even better than an egg cupcake. Surprise your kids by making them these easy vanilla cupcakes at home and see their reaction! I’m sure they will ask for more.
I’ve used plain vanilla buttercream to frost the cupcakes, you can add on your ideas with different flavour frostings like chocolate buttercream, butterscotch or any other. I’ve also tried frosting them with whipped cream and they taste awesome too, just take care during summers as they tend to melt easily.
Use icing sugar or confectioner’s sugar to make butter cream at home rather than using powdered sugar. If you do not have icing sugar at home, you can easily make it at home by add adding cornflour/cornstarch to powdered sugar. I’ve often done that when I fall short of icing sugar/confectioner’s sugar at home. Refer to the website Eugenie Kitchen to make your own icing sugar/confectioner’s sugar at home.
Also if you are using buttercream to frost cupcakes, you can reduce or adjust the amount of sugar in your cupcake batter or else it can be too sweet to handle!! because buttercream is made up of sugar as the main ingredient.
- All purpose flour - 2½ cups
- Baking soda - 1 tsp
- Baking powder - 1 tsp
- Powdered sugar - 1½ cups
- Vegetable oil - ¾ cup
- Yoghurt/curd - 1 cup
- Condensed milk - ¼ cup
- Hot milk - ¼ cup
- Vanilla essence - 1½ tsp
- Salt - a pinch
- For vanilla buttercream frosting: Softened unsalted butter at room temperature - ½ cup or 100 gm approx
- Icing sugar - 1 cup or 1½ cup
- Vanilla essence - 1 tsp
- Cream the vegetable oil and powdered sugar until light and fluffy using a hand blender or wire whisk. This should take around 4 mins with electric hand blender and 6-7 mins with hand.
- Add the vanilla essence to the mixture and mix well.
- At this stage add the curd/yoghurt and blend well until it completely incorporates into the oil sugar mixture. Keep the mixture aside.
- In a separate bowl, sift in the all purpose flour/maida, baking soda, baking powder, salt and mix well.
- Now add the condensed milk in the wet ingredients mixture kept aside and give a mix.
- Now start adding the dry mixture alternately with hot milk. Use a spatula now to fold in the flour mix.
- Dont mix it vigorously, use the cut and fold technique to mix the flour mixture. Overmixing may result in a sunken cake so be gentle while folding.
- When you feel the mixture is getting dry, keep adding hot milk little by little.
- Finish by add the flour mix at the end, by now you will get a smooth batter.
- Preheat the oven at 180 degree celsius.
- Line cupcake moulds with cupcake liners, and using a large ice cream scoop, fill the liners.
- If you do not have an ice cream scoop, fill the cupcake liners ¾th full so that there is space left for the cupcake to rise while baking.
- Once the oven has preheated, bake the cupcakes for 15 to 17 minutes at 180 degree celsius or until a toothpick pricked comes out clean. You'll get a perfectly browned cupcake top.
- When the cupcakes are done, cool them completely.
- While the cupcakes are cooling, prepare the butter cream frosting. Beat butter until light and fluffy.
- Add icing sugar little by little while continuing to beat it, do not add the icing sugar at once to avoid mess. Mix well.
- Add the vanilla essence and beat well till combined. Vanilla buttercream is ready to frost the cupcakes.
- Transfer the frosting into a piping bag, you can use any nozzle of your choice. I used a star nozzle.
- Pipe the cupcakes accordingly and serve.
- Store the unfrosted cupcakes in an airtight container and frost them while serving.
2. If you do not have condensed milk available at home, then increase the quantity of hot milk to ½ cup. I would recommend using condensed milk as it gives a perfect finishing to the cupcakes and glazy surface on top of the cupcakes.