Eggless Vanilla cupcakes
Eggless vanilla cupcakes are light, fluffy treats perfect for any occasion. They are made without eggs, resulting in a light and fluffy texture. Enjoy them plain or with your favourite frosting for a delightful dessert experience.
Ingredients
1 cup = 250ml
- 1 cup or 120g of all-purpose flour
- ½ cup or 75g of fine-grained sugar
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ½ cup or 100ml milk
- ¼ cup or 60ml vegetable oil
- ½ cup lukewarm milk + ½ tbsp vinegar or ½ cup Buttermilk
- 1 tsp vanilla extract
Instructions
- Add ½ cup of lukewarm milk into a bowl.
- Add ½ tablespoon of white vinegar to the milk and gently stir the mixture with a spoon. Ensure that the vinegar is well distributed throughout the milk.
- Allow the mixture to sit at room temperature for about 5 to 10 minutes. During this time, the acid in the vinegar will react with the proteins in the milk, causing it to thicken and curdle slightly.
- After 5 to 10 minutes, check the consistency. The milk should appear slightly thicker and may have small curdles.
- If you already have store-bought buttermilk or prepared buttermilk at home, you can certainly skip the above steps of making it from scratch.
- Preheat your oven to 180°C. Line a muffin tin with cupcake liners.
- Sift the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Mix the milk, vegetable oil, buttermilk, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- If the mixture is too thick, you can add 1 or 2 tbsps of milk.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- These eggless vanilla cupcakes are moist, fluffy, and perfect for any occasion.
Notes
Allow the cupcakes to cool completely before serving. This not only prevents sticking but also enhances their texture and flavour. When cupcakes are hot, they're more likely to stick to the liner, making them difficult to remove cleanly. Cooling them allows the cupcakes to firm up slightly, making it easier to peel away the liner without leaving any crumbs or residue.
