Eggless Vanilla & Strawberry Cupcakes (Small batch)
A very easy eggless vanilla and strawberry cupcake recipe for when you crave for some sweet treat.
All purpose flour or maida
sweetened condensed milk
softened unsalted butter
yoghurt or dahi
Almond extract (optional)
chopped fresh strawberries
Frosting of your choice
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.