Eggless Cupcakes (Basic Mix)
Fool proof recipe for eggless cupcakes, and very versatile too!
1 ½ cup all-purpose flour / plain flour / maida flour
4 ounces unsalted butter (melted)
1 can sweet condensed milk
2 tablespoon plain yogurt
1 teaspoon vanilla
1 teaspoon baking powder
½ teaspoon baking soda
½ - ¾ cup water (use as needed)
In a large glass bowl, melt butter in the microwave.
Now add the condensed milk, yogurt and vanilla. Mix well.
Sift in the flour, baking powder and baking soda over the liquid. Mix well.
Add ½ cup water to make a smooth batter. Add more water as need to mix a thick “rippling” batter.
Line a 24 cupcake pan with paper cupcake holders. Half fill the batter in each cup.
Sprinkle with your favorite topping (i.e. 1000 sprinkles, desiccated coconut, cardamom, chopped nuts, chocolate ships, mixed dry fruits, etc.)
Bake at 350 degrees F for 15 minutes or until slightly golden brown. Do not overbake, otherwise the cupcakes will become too dry.
Other suggested variations to make after the basic batter above is ready:
Chocolate Cupcakes: Add 2 tablespoon cocoa powder and ½ cup mini chocolate chips (optional) to the batter.
Carrot Cupcakes: Add 2 cups shredded carrots, 1 teaspoon cinnamon powder, ½ cup chopped walnuts (optional) to the batter. Let the batter rest for 10mins. Then fill the cupcake holders and bake for 20-25 minutes.
Cardamom (Elchi) Cupcakes: Add 1 teaspoon cardamom powder to the batter. Bake 15 minutes.
Coconut Cupcakes: Add 1 cup desiccated (unsweetened) coconut in the batter. Bake for 15 minutes.
[Makes 24 cupcakes]