Creating a variety of food for my family is one of my true joys in life. It is also very therapeutic for me. I decided to have a baking session with my son and realized how fun it is to bake with toddlers. Not sure why I always avoided baking after my son was born. Yesterday, my son asked me to make him cookies and cupcakes. I told him I will think about it and maybe we might do something tomorrow. I almost hesitated thinking it’s going to be messy and lots of work, but then I realized it is very beneficial for toddlers. Scooping helps with fine motor skill developments while measuring ingredients helps with math. Making food helps them understand where food comes from while bonding and creating beautiful childhood memories.
Over the many years I have struggled to come up with a good eggless cupcake recipe that is moist, light and fluffy. I am going to be honest, cupcakes are not as easy as they seem! I have tried many times and have failed, but after changing a couple of things, this attempt was successful! Finding a good egg substitution to get the perfect texture was the most difficult aspect of this recipe! This is a perfect recipe for vegetarians!
Tips for the best homemade cupcakes
Here are some tips I learned after making the cupcakes myself. I discovered a trick to prevent my cupcakes from being too dry and crumbly. All you need to remember is use oil instead of butter and not to overmix batter. The air bubbles in the dough is what keeps them from being too dry.
If you have left over cupcakes, you have to store them after they are completely cool in airtight container. If you leave them out in the open air, they will become stale. I have also seen refrigerating cupcakes also affects its texture, so my tip is wrapping the unfrosted cupcakes tightly in plastic wrap and they will stay moist. I would suggest making the whipped icing same day and storing it in the fridge to keep its texture. Ice/decorate cupcakes right before serving.
Serves 6 cupcakes; Serving size 1 cupcake
[Per serving calories 200, Fat 8g, Carbs 25g, Fiber 1g, Protein 2g]
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ cup yogurt (dahi)
2 tbsp heavy whipping cream
1 tsp vanilla extract
½ cup sugar
1 tsp oil
For whipped cream frosting – Follow this recipe
This is one of the bloggers that I admire! Allie has amazing videos and recipes, if you want to start baking! Follow her blog!
For icing – Follow this recipe while you have your cupcakes baking!
For cupcakes- Preheat oven at 350F prior making the batter. In a bowl mix all the dry ingredients together (flour, baking powder, baking soda) and mix all the wet ingredients including sugar together until the sugar completely melts. Once the sugar completely melts and mixture is uniform, mix the dry ingredients until the batter is inform. Line the cupcake tray with cupcake liners and pour the batter 3⁄4th of the liner and bake at 350 F for 12 minutes. Once the 12 minutes are up, remove the cupcakes from the oven and check the with a toothpick. The batter should not stick to the toothpick. Let them cool completely on a cooling rack before frosting.
I hope you all get to try these cupcakes with your little ones and don’t forget to share your experience with me!
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