How to make moist vanilla cupcake -Beginners Friendly | Eggless Vanilla Cupcake Recipe скачать в хорошем качестве

How to make moist vanilla cupcake -Beginners Friendly | Eggless Vanilla Cupcake Recipe

🧁 Eggless Vanilla Cupcakes – Beginner-Friendly Recipe If you're new to baking or simply looking for a delicious egg-free treat, these vanilla cupcakes are the perfect place to start! Soft, fluffy, and full of classic vanilla flavor Ingredients Dry Ingredients: -180 g or 1 + 1/2 cup all-purpose flour (maida) -3 g or 1 teaspoon baking powder -4.5 g or 3/4 teaspoon baking soda Wet Ingredients: 95 g or 1/2 cup unsalted butter (at room temperature) -200 ml or 1 cup condensed milk 4.5 g or 1 teaspoon vanilla extract 4.5 g or 1 teaspoon vinegar -150 ml or 3/4 cup Slightly warm milk Frosting: -200 gms or 1 cup Whipping cream Brand : 1.) Amul Whipping Cream: https://www.bigbasket.com/pd/30009314... 2.) Tropolite Whipping Cream : https://www.amazon.in/Tropolite-Premi... 3.) Weighing scale : https://www.amazon.in/dp/B083C6XMKQ?r... 🧁 This recipe yields 12 cupcakes. 🔪 Method Step 1: Prepare the Muffin Tray Line each cavity of your muffin tray with a thin layer of uncooked rice to absorb excess grease. Then place muffin liners on top of the rice. Step 2: Sift Dry Ingredients In a mixing bowl, sift together: -180 g flour 3 g baking powder 4.5 g baking sodaThis ensures aeration and helps achieve light, fluffy cupcakes. Step 3: Blend Butter Add 95 g room-temperature butter to a bowl. Press with your finger to ensure it’s soft but not melted.Whisk or beat until it turns light and pale yellow. Step 4: Add Condensed Milk & Vanilla Add 200 ml condensed milk and 4.5 g vanilla extract to the butter. Blend until smooth and fully combined. Step 5: Add Vinegar Mix in 4.5 g vinegar. This helps with leavening when combined with baking soda. Step 6: Combine Wet and Dry Add the dry ingredients to the wet mix in three parts, using the cut and fold method with a spatula. After the first portion, add a little slightly warm milk (warm to touch, not hot). Alternate between dry mix and milk until batter is smooth and reaches ribbon consistency (batter falls in thick ribbons when lifted). Step 7: Fill the Liners Preheat your oven to 180°C (350°F) for 10 minutes. Meanwhile, fill each cupcake liner about ¾ full. This helps achieve a good rise without overflowing. Step 8: Swirl with a Toothpick Using a toothpick, swirl the batter in each cup to level it and remove air bubbles. Step 9: Bake Place the tray in the preheated oven and reduce the temperature to 170°C.Bake for 25 minutes. Step 10: Check Doneness Insert a toothpick or skewer into a cupcake. If it comes out clean or with dry crumbs, they’re done! Step 11: Cool Let the cupcakes cool in the tray for 5–10 minutes, then remove and let cool completely.Peel one open and check the soft, fluffy texture—perfection! 🍦 Frosting Time! Step 12: Prepare to Whip Set up an ice bath: a bowl with ice and water. Place your mixing bowl inside it to keep the cream cold while whipping. (See description for recommended whipping cream brands.) Step 13: Whip the Cream Pour chilled whipping cream into the bowl and beat until stiff peaks form. Chill the beaters and bowl beforehand for best results. Step 14: Frost the Cupcakes Place a dollop of whipped cream on each cupcake.Using a clean spoon, press the center and move in a figure-8 motion to spread the frosting evenly. ✅ Final Step: Serve & Enjoy! Your eggless vanilla cupcakes are ready—light, airy, and topped with luscious whipped cream. Perfect for birthdays, tea time, or just a cozy treat.