Vanilla Cupcakes (Eggless) Recipe
Simran, my little girl dug out the Wilton decorating book a couple of weeks ago and was asking for all sorts of cakes for her upcoming birthday.
"Mom! How about a bear cake!"
"Mom! Look at these flowers...can you put flowers on my cake!"
"Mom...how about this one?" -pointing to a three tier wedding cake.
You get the picture.
And then I gave her the line "How about some cupcakes? 'Cause you know, you are my cupcake!"
She gave me a very strange look, but then relented as long as they were vanilla flavored and had pink flowers on them.
I concurred. No problem....phew!
The cupcakes turned out delicious. For the icing, I used a cream cheese frosting from this amazing cupcake blog. It's a must visit for anyone who loves cupcakes and I only wish I could post my comment of wonder and gratitude to her but the comments have been closed, as she no longer blogs. The frosting was super delicious and piped on well but it wasn't great for decorating with. If you see the picture, I have pointed tips of frosting on all the flowers and dots. This is obviously not supposed to be like that. The flowers were not neat and I think that for proper decorating, one has to stick with the butter cream frosting. This frosting is great to just pipe on and then just put some sprinkles on top. But the birthday girl (and her brother and her dad) was more than pleased and thats all that matters!
By Bharti
(Eggless) Vanilla Cupcakes
Ingredients
- 1/2 can condensed milk
- 2 oz. or 4 tablespoons butter melted
- 2 teaspoons vanilla essence
- 1/4 cup butter milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup plus 1 tablespoon all purpose flour
Method
Preheat the oven to 350F.
Mix all the wet ingredients together. Sift the dry ingredients and add them to the wet mixture. Fold in gently till incorporated. Pour in to cupcakes paper cups (makes about 10).
Bake in the 350 F oven for 15 minutes. Lower the temperature to 325F and bake for an additional 10 minutes.
Let the cupcakes cool in the pan for five minutes and then invert it on to a wire rack till cooled. Spread the frosting using a piping bag or a butter knife. Top with sprinkles if you like!
Thick Cream Cheese Frosting
Ingredients
- 4 ounces Philly cream cheese
- 1/4 stick butter, room temperature
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla
Method
Beat butter vigorously with an electric mixer. Scrape the bowl and add the cream cheese and beat until combined. Add the sifted powdered sugar and vanilla and beat until smooth.
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