Eggless Vanilla Cupcake With Butter Cream Icing

Vanilla cupcakes are my favorite ones. After many trials and errors I can say this recipe is a sure shot success. Cupcakes will be perfectly soft, moist and spongy.

Ingredients:

(For Cake)

Maida/ All purpose flour - 1 and 1/2 cups (225 gms)

Thick Curd/ Dahi - 1 cup (250 ml)

Castor Sugar - 3/4 cup (200 gms)

Baking soda - 1/2 tsp

Baking powder - 1 and 1/4 tsp

Cooking oil - 1/2 cup (125 ml)

Vanilla essence - 1 and 1/2 tsp

(For frosting)

250g unsalted butter, softened

1 teaspoon vanilla extract

600g icing sugar

2 tablespoons milk

Food colour (optional)

Edible decorating balls

Method:

Preheat oven to 180 deg C for 10mins and line cupcake moulds with paper (i made 12 cupcake).

Sieve maida twice and keep aside. Cream sugar and curd until sugar completely dissolves. Add baking powder, baking soda to the creamed mixture and mix well.

Leave aside for 5 minutes and you can see the bubbles appearing. Now add vanilla essence, cooking oil and mix well.

Next, slowly add maida in portions at a time and blend with above ingredients. Beat well with a whisk until creamy and thick.

Bake in preheated oven at 180 degree C for 20 mins, till a fork inserted into the centre of the cake comes out clean. Allow them to cool down for 10mins,

In mean time, In a large bowl, cream together the butter and vanilla. Blend in the sugar, little portion at a time, beating well after each addition. Beat in the milk, food color and continue mixing until light and fluffy. Keep icing covered until ready to decorate.