Eggless Cupcake Recipe | Vanilla Cupcakes

Making Eggless Cupcakes

1. Before you begin making the cupcake batter, first line 5 to 6 muffin liners/cupcake liners in a muffin or cupcake pan. Set aside.
2. In a mixing bowl first take the sugar.
3. Add the whole milk and vanilla extract.
4. Mix and stir thoroughly until all of the sugar granules are dissolved.
5. Add the apple cider vinegar (acv) and stir to combine.
6. Next add the avocado oil or sunflower oil or your preferred neutral tasting oil.
7. Briskly whisk for 3 to 4 minutes until oil is evenly mixed with the milk. Set this liquid mixture aside.
8. Preheat oven for 20 minutes at 180 degrees C/350 degrees F.
9. Sift the all-purpose flour, with baking powder, baking soda and a pinch of salt in a mixing bowl.
10. Add the wet ingredients to the sifted flour in the mixing bowl.
11. Whisk to a flowing medium-thick batter consistency. Break the small lumps with the whisk. Ensure not to overdo the mixing.
12. Transfer the prepared cupcake batter in cupcake liners with a measuring cup, spoon or with ice cream scoop until ¾ of the volume of the liners.Tap the tray a few times on the countertop to release air bubbles from the batter.
13. Place the cupcake pan in the preheated oven. Bake at 180 degrees C/350 degrees F for 20 to 25 minutes or until the cupcakes look golden.Each oven is different. Thus keep a check on the cupcakes while baking, as it can take less or more time in your oven for these to bake well.
14. Remove cupcake pan from the oven. Check a few cupcakes with a toothpick or bamboo skewer and it should come out clean.
15. Place the cupcake pan on a wired tray or rack to cool for about 15 minutes.
16. Then, remove the cupcakes by pulling the liners and place the cupcakes on a wired rack or wired tray to cool to room temperature.
17. Let the cupcakes cool completely before you begin icing them.

Making Vanilla Buttercream Frosting

1. In a bowl take the unsalted butter. Ensure that the butter is cold and yet soft. A hard and cold butter will make the icing grainy. On the other hand, a softened, warm and melted butter will be a mess.
2. Using an electric beater, whip the butter on medium-high speed for 8 to 9 minutes or as needed, until it is fluffy and light.
3. Sift the powdered sugar or confectioner's sugar in a bowl or plate and set aside.
4. Add half of the powdered sugar to the whipped butter in the bowl.
5. Using a spatula, first fold the sugar with the butter and then mix it.
6. Again whip until the sugar has been evenly mixed with the butter.
7. Now add the remaining half portion of the powdered sugar.
8. Fold and mix with spatula again and then whip for few minutes until all of the powdered sugar has been mixed evenly.
9. Add the cold milk and vanilla extract.
10. Whip for a minute or two.

Assembling Vanilla Cupcakes

1. Place your cooled vanilla cupcakes on a tray or rack.
2. Take a piping bag and secure your preferred decorative nozzle inside it. Using a spoon or spatula transfer the Vanilla Buttercream Frosting in the piping bag.
3. Pipe the buttercream on the cupcakes moving the piping in a circular motion from the circumference towards the center.
4. Serve straightaway or place the Vanilla Cupcakes covered with a bowl in the fridge for a few hours.
5. You can refrigerate the remaining leftover icing for few weeks or freeze it for two to three months.