eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk |
by Tarla Dalal
Added to 26 cookbooks
This recipe has been viewed 43238 times
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.
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Indian Eggless Vanilla Cupcakes No Condensed Milk recipe - How to make Indian Eggless Vanilla Cupcakes No Condensed Milk
Preparation Time:    Baking time: 17 to 20 minutes Baking Temperature: 180°C (360°F) Cooking Time: Total Time:    
9Makes 9 cupcakes
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.
Vanilla Cupcakes 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:
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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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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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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.
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Divide them into 3 equal portion in 3 different bowls.
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Add a drop of edible blue colour in 1 bowl.
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Add a drop of edible pink colour in 2nd bowl.
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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.
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Take a piping bag fitted with star nozzle.
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Put all 3 beaten whipped creams.
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Pipe the swirls on the cupcakes.
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Garnish with some edible sprinklers of your choice and serve.
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Use fresh curd only, for best results.
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Do not do icing on hot cupcakes otherwise the icing will melt.
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Insert the skewer in the center to check cupcakes are completely cooked.
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Nutrient values (Abbrv) per cupcake
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 |
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