Eggless Cupcake (Vanilla flavoured)

I was on the look out for a recipe to make eggless cupcakes for Valentine's day. Eventually, I came across Sailu's kitchen blog. I made some small changes to it. Here is a novice's attempt. I used  a readily available fresh cream for frosting.

 

 

 Ingredients: (This recipe yielded about 24 cup cakes)

• Self Raising flour - 2 1/2 cup (The original recipe had all purpose flour)
• Yogurt - 1 cup
• Caster sugar - 1 3/4 cup (original recipe had 1 2/3 cups of sugar)
• Baking soda -  1/2 tsp
• Baking powder - 1 1/2 tsp
• Butter - 1 cup (room temperature)
• Milk - 3/4 cup
• Vanilla essence - 1/2 tsp

Method : 

• Sieve the flour, baking powder and baking soda and keep it aside.
• In a bowl, whisk the butter, caster sugar until the mixture is creamy enough. Add milk, yogurt and vanilla essence and keep whisking until the mixture becomes evenly creamy and fluffy.
• In another bowl, mix the wet and dry ingredients well so that it forms a batter without any lumps.
• In the meantime, preheat the oven at 180 deg C for about 15 minutes.
• Place the cupcake liners in the cupcake pan and add the prepared batter to 3/4 level.
• Bake the cupcake in the oven for about 15-20 minutes. (I did exactly for 20 minutes and found that the cake was cooked by inserting a fork. When you do so, the fork should come out clean.)

 I took the cupcakes from the oven and added the cream frosting on top of the cake and allowed it to settle.