Eggless Vanilla Cupcakes
Soft, light eggless vanilla cupcakes. You definitely will not miss the eggs
Servings: 12
Ingredients
- 125 gram butter melted
- 3/4 cup greek yogurt
- 3/4 cup castor sugar
- 1 cup warm milk
- 1&1/2 tsp vanilla essence
- 2 cups cake wheat flour or all purpose flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
Instructions
- Preheat oven to 180 degrees Celsius. Line a cupcake pan with liners and set aside
- Mix the flour, baking powder and bicarbonate of soda together and set aside
- In a large bowl mix all the wet ingredients, including the sugar
- Sift in half the dry ingredients, use a spatula to gently fold in. Doesn't have to be fully combined
- Add the other half dry ingredients and fold until just combined. Do not over mix
- Divide the batter equally into the 12 cupcake liners. I usually use a 1/4 measuring cup. Use a wet spoon to smooth the batter
- Pop some sprinkles on top if you wish. Bake at 180 degrees Celsius for 15 minutes or until a toothpick comes out clean
- Cool on a wire rack
Notes
- Always remove the cupcakes from the baking pan and allow to cool on a rack. Leaving the cupcakes in the pan with make them soggy
- Never over mix the batter as you will have dense cupcakes