Eggless Vanilla cup cake

Eggless Vanilla Cup cakes:

Vanilla flavour is the default one of all the cake flavours like chocolate, banana walnut, black forest, white forest, lemon, carrot, blueberry, pineapple etc. Today we are gonna see about the basic vanilla cup cakes without using eggs but still the results are awesome as you could see the cakes here.

Cup cakes are special to me since it is easy to serve and fuss searching for a plate or spoon. I use the cup cake liners so that the baking process is clean and it does not call for much of cleaning process. You can use the simple cream cheese, butter and sugar frosting, while i choose to use the white chocolate chips to top to add some more beauty to the spongy vanilla cup cakes.


1 and 1/2 cup of all purpose flour
1/2 tsp baking soda
1 cup of curd
1/2 cup of vegetable oil or any cooking oil
3/4 cup of sugar
a pinch of salt
few white chocolate chips for decoration

How to make vanilla cup cakes:

1. Sieve the flour with a pinch of salt and keep it ready.

2. In a bowl, whisk together yogurt/curd and sugar.

3. Then add baking soda and beat it well.

4. Leave the yogurt,sugar,baking soda mixture aside for 5 minutes.

5. You would see bubbles coming up, as the soda reacts with yogurt/curd.

6. Add oil and mix well.

7. Finally add vanilla essence and stir well. Wet ingredients are ready.

8. Then add the flour to the wet ingredients bowl in two batches and fold gently.

9. Do not over mix. The batter is ready and immediately pour it into the greased cup cake mould.

10. If you are using cup cake liners, you can skip greasing the pan with butter or oil. Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celcius for atleast 15 minutes.

11. Pour a laddle full of batter into each of the cup cake moulds.

12. Pat it once, so that the batter is leveled up.

13. Place the cup cakes in preheated oven and bake for 35-40 minutes.

14. Check at 35 minutes, if the cake is done. Use a toothpick to insert at the centre of the cupcake and see if it comes out clean. Otherwise bake for another 5 minutes or so until done.

15. I got the cakes baked at 40 minutes. Look at the beauty of the puffness.

16. Let the cup cakes cool for 5 minutes before removing from the mould.

17. The eggless vanilla cup cakes are spongy and fluffy as you can see from the size of the cup cakes before and after baking. Top the cup cakes with some cream cheese frosting or white chocolate chips as i did here.

18. Serve the cup cakes within a day or two of baking and enjoy!


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