Eggless Cupcakes
Indulge in moist, fluffy cupcakes with a variety of flavours and toppings, all without the use of eggs. The expert tips and easy-to-follow recipes ensure delicious results every time, making baking accessible and enjoyable for everyone. Elevate your baking game with this eggless cupcake. and treat yourself to a world of sweetness and flavour.
Servings: 6
Equipment
- 1 Mixing bowl
- 1 Cupcake Tray
- 1 Whisk / Spatula
Ingredients
- 190 gm all-purpose flour
- 200 gm castor sugar
- 4 gm Baking soda
- 2 gm salt
- 240 ml water
- 80 ml Vegetable oil
- 15 ml vinegar
- a tsp Vanilla extract https://amzn.to/49nVxze
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
- Create a well in the centre of the dry ingredients. Add the water, vegetable oil, white vinegar, and vanilla extract. Mix the ingredients together until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- ake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean or with a few moist crumbs attached.
- Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cool, you can frost them with your favorite frosting. Cream cheese frosting or buttercream are popular choices.