Eggless vanilla cupcakes
Six small, tender cupcakes for learning portioning and oven timing before tackling a layer cake.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 40 minutes
- Makes
- 6 cupcakes
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 6-hole muffin tin
- Paper liners
- Two bowls
- Whisk
Do not fill the cases to the top. Two-thirds full gives the batter room to dome without spilling over.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 180°C (350°F) and line the muffin tin.
- 2
Whisk flour, baking powder, baking soda and salt. Whisk milk, sugar, oil and vanilla in a second bowl.
- 3
Fold wet into dry until just smooth. Divide between the liners, filling each about two-thirds full.
- 4
Bake for 20–25 minutes, until a skewer comes out clean. Cool before frosting.
Your baking notes
Notes stay on this device.