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eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk |
Tarla Dalal
• 15 May, 2022
Table of Content
eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | with 35 amazing images.
eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk is sure to elevate the standard of any dessert counter it is served in. Learn how to make Indian vanilla cupcake.
To make eggless vanilla cupcakes, in a deep bowl add oil and powdered sugar and whisk well for 2 minutes. Then add curd and vanilla essence and whisk again for 1 minute. Add milk and whisk well. In the same bowl sieve plain flour, corn flour, milk powder, baking powder and baking soda. Combine and mix all the ingredients using a whisk to form a batter. Line the cupcake mould using cupcake liners. Fill 2/3rd of the cupcake liners using a ice cream scoop. Bake in preheated oven at 180°c (360°f) for 12 to 15 minutes or until the skewer inserted comes out clean. Remove and cool the cupcakes completely.
Then to make Indian vanilla cupcake, in a deep bowl, take chilled whipped cream and beat with an electric beater for 4 to 5 minutes on high speed till it forms stiff peaks. Divide them into 3 equal portion in 3 different bowls. Add a drop of blue colour in 1st bowl. Add a drop of pink colour in 2nd bowl. 3rd bowl will be white, if you wish you can add any other colour of your choice. Add colour of your choice and mix well using spatula. Take a piping bag fitted with star nozzle, put all 3 beaten whipped creams and pipe the swirls on the cupcakes. Garnish with some edible garnishes of your choice and serve.
Somehow, the word ‘vanilla’ has been misused in the English language as an expression that means plain or ordinary, but ask any cake lover and they will swear by the versatility of vanilla! Indeed, be it a sponge or a cupcake, the vanilla flavour is the most exciting and useful of all, because of its nice soothing taste and mouth-feel. This Indian vanilla cupcake is a testimony of this fact.
These easy eggless vanilla cupcakes no condensed milk are really tasty and easy to make. They just melt in the mouth, and play host effectively to any type of icing or butter cream. Let your imagination run wild to decorate these amazing cupcakes in your favourite way. You can discover a few basic steps in this recipe as well!
You can also try other recipes like the Gooey Chocolate Muffins or Chocolate Chip and Mango Muffin.
Tips to make eggless vanilla cupcakes. 1. Use fresh curd only, for best results. 2. Do not do icing on hot cupcakes otherwise the icing will melt. 3. Insert the skewer in the center to check cupcakes are completely cooked.
Enjoy eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | with step by step photos.
Indian Eggless Vanilla Cupcakes No Condensed Milk recipe - How to make Indian Eggless Vanilla Cupcakes No Condensed Milk
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
0 Mins
Baking Time
20 Mins
Baking Temperature
180°C (360°F)
Sprouting Time
0
Total Time
10 Mins
Makes
9 cupcakes
Ingredients
For Eggless Vanilla Cupcakes
1/4 cup oil
3/4 cup powdered sugar
1/2 cup curd (dahi)
1 tsp vanilla essence
1/2 cup milk
1 cup plain flour (maida)
1 tbsp cornflour
1 tbsp milk powder
1 tsp baking powder
1/2 tsp baking soda
Other Ingredients
1 cup unbeaten whipped cream
null null None
edible blue colour
edible pink colour
Method
For eggless vanilla cupcakes
- To make eggless vanilla cupcakes, in a deep bowl add oil and powdered sugar and whisk well for 2 minutes.
- Then add curd and vanilla essence and whisk again for 1 minute.
- Add milk and whisk well.
- In the same bowl sieve plain flour, corn flour, milk powder, baking powder and baking soda.
- Combine and mix all the ingredients using a whisk to form a batter.
- Line the cupcake mould using cupcake liners.
- Fill 2/3rd of the cupcake liners using a ice cream scoop.
- Bake in preheated oven at 180°c (360°f) for 12 to 15 minutes or until the skewer inserted comes out clean.
- Remove and cool the cupcakes completely.
- In a deep bowl, take chilled whipped cream and beat with an electric beater for 4 to 5 minutes on high speed till it forms stiff peaks.
- Divide them into 3 equal portion in 3 different bowls.
- Add a drop of blue colour in 1st bowl.
- Add a drop of pink colour in 2nd bowl.
- 3rd bowl will be white, if you wish you can add any other colour of your choice.
- Add colour of your choice and mix well using spatula.
- Take a piping bag fitted with star nozzle, put all 3 beaten whipped creams and pipe the swirls on the cupcakes.
- Garnish with some edible garnishes of your choice and serve.
eggless vanilla cupcakes recipe | Indian vanilla cupcake | no condensed milk | Video by Tarla Dalal
Indian Eggless Vanilla Cupcakes No Condensed Milk recipe with step by step photos
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Like eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | then do try other cake recipes also:
- eggless chocolate chip muffins recipe | Indian style chocolate chip muffins | Bakery style chocolate chip cupcakes |
- eggless mawa cupcake recipe | khoya cupcake | Irani mawa cake | Parsi mawa cake |
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Like eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | then do try other cake recipes also:
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Eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | are made of cheap and easily available ingredients in India: ¼ cup oil, ¾ cup powdered sugar, ½ cup curd, 1 tsp vanilla essence, ½ cup milk, 1 cup plain flour, 1 tbsp corn flour, 1 tbsp milk powder, 1 tsp baking powder, ½ tsp baking soda. Other ingredients: 1 cup unbeaten whipped cream , Colourful sprinklers , Edible blue colour and Edible pink colour. See the below image of list of ingredients for eggless vanilla cupcakes.
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Eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | are made of cheap and easily available ingredients in India: ¼ cup oil, ¾ cup powdered sugar, ½ cup curd, 1 tsp vanilla essence, ½ cup milk, 1 cup plain flour, 1 tbsp corn flour, 1 tbsp milk powder, 1 tsp baking powder, ½ tsp baking soda. Other ingredients: 1 cup unbeaten whipped cream , Colourful sprinklers , Edible blue colour and Edible pink colour. See the below image of list of ingredients for eggless vanilla cupcakes.
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To make eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | , in a deep bowl add ¼ cup oil.
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Add ¾ cup powdered sugar.
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Whisk well for 2 minutes.
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Add ½ cup curd (dahi).
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Add 1 tsp vanilla essence.
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Whisk again for 1 minute.
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Add 1/2 cup milk and whisk well.
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In the same bowl, sieve 1 cup plain flour (maida).
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Add 1 tbsp cornflour.
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Add 1 tbsp milk powder.
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Add 1 tsp baking powder.
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Add ½ tsp baking soda.
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This is how it looks after sieving.
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Mix all the ingredients using a whisk to form a batter.
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Batter should be smooth, lump free and ribbon consistency.
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To make eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | , in a deep bowl add ¼ cup oil.
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Line the cupcake mould using cupcake liners.
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Fill 2/3 th of the cupcake liners using a ice cream scoop.
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Tap it twice to remove air bubbles.
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Bake in preheated oven at 180°C (360°F) for 12 to 15 minutes or until the skewer inserted comes out clean.
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Remove and cool the cupcakes completely.
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Line the cupcake mould using cupcake liners.
-
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In a deep bowl, take chilled 1 cup unbeaten whipped cream.
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Beat with an electric beater for 4 to 5 minutes on high speed till it forms stiff peaks.
-
Divide them into 3 equal portion in 3 different bowls.
-
Add a drop of edible blue colour in 1 bowl.
-
Add a drop of edible pink colour in 2nd bowl.
-
3rd bowl will be white, if you wish you can add any other colour of your choice.
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Mix well using spatula or spoon.
- Take a piping bag fitted with star nozzle.
- Put all 3 beaten whipped creams.
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Pipe the swirls on the cupcakes.
-
Garnish with some edible sprinklers of your choice and serve.
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In a deep bowl, take chilled 1 cup unbeaten whipped cream.
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Use fresh curd only, for best results.
-
Do not do icing on hot cupcakes otherwise the icing will melt.
-
Insert the skewer in the center to check cupcakes are completely cooked.
-
Use fresh curd only, for best results.
Nutrient values (Abbrv)per plate
| Energy | 262 cal |
| Protein | 3.2 g |
| Carbohydrates | 32.7 g |
| Fiber | 0.2 g |
| Fat | 13.2 g |
| Cholesterol | 3.6 mg |
| Sodium | 121.3 mg |
Click here to view Calories for Indian Eggless Vanilla Cupcakes No Condensed Milk
The Nutrient info is complete
Niharika
Jan. 2, 2021, 2:44 p.m.
I''m lactose intolerant. I use lactose free milk. But not sure what to substitute milk powder in this recipe with. Can we substitute milk powder with anything else in this recipe?
Tarla Dalal
Jan. 2, 2021, 2:44 p.m.
Hi, You can try using coconut milk powder instead.
roshni shah
Aug. 5, 2020, 4:22 p.m.
if we want to use oil instead of butter. what shld be the measurement of the oil to be used.
Tarla Dalal
Aug. 5, 2020, 4:22 p.m.
Hi, Use the same quantity as the butter.
ranimohan
May 14, 2016, 9:59 p.m.
Mam,I tried your cup cake today.it came out very well.thank you so much
Tarla Dalal
May 14, 2016, 9:59 p.m.
Ranimohan, thanks for the feedback. We would love to hear from you again. Happy cooking.
Foodie #675227
Nov. 19, 2015, 11:32 a.m.
very simple and easy... tried it first time and loved it...
Foodie #675227
Nov. 17, 2015, 12:37 p.m.
what would be the measurements if we want to bake the cupcakes using wheat flour
akash
June 9, 2014, 6 p.m.
Vanilla cupcakes.. simple and quick recipes.. made it for a party.. and served with chocolate sauce and ice-cream.. Its is an awesome recipe. Thank you for sharing..
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