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Eggless Classic Vanilla Cupcakes

An easy classic vanilla cupcake recipe frosted with simple vanilla whipped cream and topped with a cherry. The most awaited recipe for those who had asked me to share some basic cupcake recipes. What else can be easy and simple other than a classic vanilla cupcake!

How To Store Frosted Cupcakes?

Cupcakes are best when they are consumed on the same day they're made. The frosted cupcakes can be stored in an airtight container in fridge up to 4 days. Extra frosting can be stored in freezer for a week, but before using bring it to room temperature and whisk until it forms stiff peaks.
In case you bake cupcakes a bit earlier than your occasion, I would suggest you to store cupcakes and frosting separately and frost the cupcakes with frosting on the same day or the day before you serve them. 
 
 

How to Bake Perfect Cupcakes?


I am sure you will love baking cupcakes once you realize how easy they are! Some secrets to get these cupcakes perfect.

▪︎ Always measure all the ingredients with the measuring cup.

▪︎ Use an ice-cream scoop to get perfect and equal quantity of batter in each cupcake cake liner.

▪︎ Don't forget to preheat your oven.

▪︎ Insert toothpick in the middle of the cupcake to check whether the cupcakes are done or not.

▪︎ Place the cupcake tray in the middle of the oven so that each cupcake is baked uniformly.

 

Preparation Time: 20 Minutes 
Baking Time : 22 Minutes 
Frosting Time : 20 Minutes
Cooling Time : 1 hour.
Total Time: 2 hours 2 Minutes 
Servings : 13-14 cupcakes 

Ingredients

▪︎ All purpose flour - 2 cups
▪︎ Curd - 1 cup
▪︎ Granulated sugar - 1 cup
▪︎ Baking powder - 1 tsp
▪︎ Baking soda - 1/2 tsp
▪︎ Butter - 1/4 cup + 2tbsp (room temperature)
▪︎ Vanilla essence - 1 tsp
▪︎ Water - 2tbsp
▪︎ Milk - 1/4th cup + 2tbsp (room temperature)
▪︎ Whipping cream - 1 1/2 cup
▪︎ Cherry to garnish 

Procedure

▪︎ In a large size mixing bowl take room temperature butter and sugar. Beat it for 2-3 minutes with an electric beater or a hand whisk.

▪︎ In another small bowl add curd, baking powder, baking soda and water. Stir and let it set aside for 5 Minutes.

▪︎ Now pour the curd mixture and vanilla essence to the sugar and butter mixture. Beat until the sugar get dissolved.

▪︎ Add the sieved all purpose flour. Mix well with the help of spatula.

▪︎ Add in the room temperature milk and mix with the help of spatula. Do not over beat.

▪︎ Preheat the oven at 170℃ for 10 minutes and line muffin pan with cupcake liners.

▪︎ Using ice cream scoop fill cupcake liners about 2/3 full.

▪︎ Bake for 20-22 minutes at 170℃, until toothpick inserted into cupcake comes out clean.

▪︎ In a mixing bowl take whipping cream, whip until it forms stiff peaks. Add 1 tsp vanilla essence and beat for another 1 minute.

▪︎ Using the star nozzle fill the piping bag with the vanilla cream and pipe swirls on each cupcakes and then top them with a cherry.


If you make these Eggless Classic Vanilla Cupcakes then don't forget to tag us on Instagram @thefrostingartist

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