Eggless Vanilla & Strawberry Cupcakes (Small batch)
A very easy eggless vanilla and strawberry cupcake recipe for when you crave for some sweet treat.
Servings 6 cupcakes
Calories
Ingredients
- 120 g All purpose flour or maida
- 50 g Castor Sugar
- 3/4 tsp Baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 60 ml sweetened condensed milk
- 40 g softened unsalted butter
- 80 ml milk
- 45 ml yoghurt or dahi
- 1/2 tsp Vanilla extract
- 1/4 tsp Almond extract (optional)
- 100 g chopped fresh strawberries
Frosting of your choice
Instructions
- Line a 6-cup cupcake pan (US Size pan, linked above) and preheat your oven to 170C.
- In a medium-large bowl add your butter and sugar, whisk until combined. Now pour in your condensed milk and whisk for 30 seconds.
- Once smooth, add the yoghurt and mix well, followed by the milk, vanilla extract and almond extract. Mix well.
- In the same bowl, sift your flour, baking powder, baking soda and salt. Gently whisk until the batter becomes smooth. Do not over mix.
- Using an icecream scoop (35g) portion out the batter into the prepared cupcake mould.
- Now using a spoon, put the chopped strawberries on top of the scooped batter- one teaspoon each. Using the remaining batter in the bowl, spoon it to cover the strawberries.
- Bake in a preheated oven for 18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Let the cupcakes cool completely before frosting with your favourite buttercream and decorating with freshly chopped strawberries.