Vanilla Cupcakes: Full Proof Recipe

Have you been looking for full proof vanilla cupcake recipe? Well then look no further- this recipe of mine is sure shot Vanilla Cupcake recipe that will give you 12 standard sized cupcakes. These cupcakes have everything that one looks in good vanilla flavoured cupcakes. Its soft, light, fluffy and has perfect sweetness and vanilla taste.

These cupcakes happened on Holi (indian festival) and even though I planned to put this post up on Easter it just couldn’t happen. I know I haven’t declared the winners of cook with green event also but trust me managing office and home is so tedious and busy that I am unable to find time. But I promise I will do it soon.

Coming to the post; These cup cakes contain eggs but I have eggless vanilla cupcakes recipe too. So here is the Vanilla Cupcakes Recipe.

Ingredients:

2 cups all purpose flour/ maida

2 teaspoon baking powder

½ cup butter

½ teaspoon salt

1 and 1/4 cup sugar

2 eggs

1 cup milk

1 teaspoon Vanilla Essence

Method:

Preheat the oven to 180 C.

Line the cupcake pan with cupcake liners/case.

With a sieve sift together flour, baking powder and salt for two times. Keep aisde.

Mix butter and sugar well or until light and fluffy.

In it mix vanilla essence and one egg at a time.

Now beat in flour and milk alternatively till well incorporated. Batter is ready.

Put 2 tablespoon of batter in the each cupcake case.

Bake at 180 C for 12-15 minutes till golden brown.

Remove immediately and cool on racks.

Notes:

Just use half batter if you want 6 cupcakes.

Please make sure that all ingredients are at room temperature.

For frosting recipes- look here.

Eggless Vanilla Cupcakes With Flaxseeds, Without Yogurt And Condense Milk

Good news everyone. I am happy to share that post of Sprouts Paratha is featured in Indus Ladies Kids' Lunch Box Recipes Ebook. There are 100 recipes in the book be it- sandwiches, parathas, pasta or healthy substitutes . You can download this ebook free of cost, here is the link http://www.indusladies.com/food/kids-lunch-box-recipes/

It’s always overwhelming to be appreciated or to see your blog’s recipes being published on another platforms-isn't it? And when such accomplishments happens a sweet celebration is a must.  This time it is Eggless Vanilla Cupcakes With Flaxseeds. Yum!!

Before I move ahead do take a look at my other eggless bakes:

Eggless Vanilla Cupcakes (with yogurt)

Eggless Almond Chocolate Cake (without condensed milk and yogurt)

Eggless Blackforest Cake (with coke)

Eggless Coffee Orange Marble Cake (with milk)

Today’s recipe is more royal and rich, more elegant and classy. It happened 2 weeks back when I laid my eyes on this square cupcake moulds  and these liners from wilton- oh it was an instant love. If you like new shapes and designs then buying these moulds is a good idea- a great alternative to old round cupcakes. Next, I used flaxseeds as eggs substitutes in this recipe and oh my god (very loudly) why dint I do that before.

Flax seeds are economical, easy, quick and very healthy. Those of you who are vegans, vegetarians or just don’t like the egg smell in the cakes then you have to try and use flaxseeds meal. If you want to know more about it read How to make flaxseeds as egg replacer in the bakes and how to include flaxseeds in the Indian diet.

Ingredients:

3/4 Cup - All purpose flour/Maida

3/4 Cup - Milk

1 tablespoon - Flax Seed Meal (see notes)

3/4 cup - Sugar

1/4 teaspoon - Baking soda

1/2 teaspoon - Baking Powder

1/8 teaspoon - Salt

1 tablespoon - Oil

2 teaspoons - Vanilla Extract

Method:

Mix one tablespoons of flax seeds powder with 3 tablespoons of water. Let it stand for 10 minutes. The mixture will become thick paste.
Preheat the oven at 180C and line the cupcake moulds with cupcake liners.
Mix all the dry ingredients together- all purpose flour, baking powder, baking soda and salt.
In a larger bowl, mix the oil, sugar, flax seed-water mixture and vanilla extract. Mix for 5-8 minutes.
Slowly sieve the dry ingredients mixture with the wet mixture and beat alternating the milk. 
Fill the cupcakes liner with the batter and bake till 35-40 minutes or till toothpick inserted in the center comes out clean.
Let the pan sit on the rack for 10 minutes and let the cake cool down completely before frosting.

Notes:

Flaxseed is commonly known as Alsi (Gujrati, Hindi Punjabi), Jawas (Marathi), Tishi (Bengali) and Agasi (Kannada).

I buy the milled ones- but do check the label, you must buy good quality ones. I use this organic Linwoods Organic Flax.

If you want square moulds in India you can buy from here.

Serving suggestions:

Just dust some icing sugar and serve plain.

Serve with coffee or tea.

Icing Options:
Butter cream frosting
Chocolate Ganache
White chocolate glaze
Chocolate Mousse
Mango Mousse
Fresh cream
No cream chocolate frosting

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