Recipe Name – Eggless vanilla cup cakes with buttercream icing

Introduction – Beautiful cupcakes are loved by every age group, so here I am sharing easy to make eggless vanilla cupcakes recipe with silky buttercream icing.

What all do we need?

Cake Batter:

1. 170 gm refined flour
2. 65 gm corn flour
3. 1 teaspoon baking powder
4. ½ teaspoon baking soda
5. 250 ml milk
6. 1 tablespoon vinegar
7. 220 gm granulated sugar
8. ½ cup oil
9. 1 teaspoon vanilla essence
10. 2 tablespoon hot water

Buttercream Icing:

1. 150 gm unsalted butter
2. 300 gm icing (confectionery) sugar
3. 2-3 tablespoon milk

Method –

1. In the Luke warm milk, add vinegar and let it sit for 5 minutes for milk to go sour.
2. Now beat sour milk, sugar, oil & vanilla essence together till sugar is completely dissolved.
3. Mix dry ingredients refined flour, corn flour, baking powder & baking soda together and then sieve to ensure no lumps.
4. Now mix dry ingredients with wet ingredients with 2 tablespoon of hot water and beat together to have smooth batter. Do not over beat, just beat to mix everything well with no lumps.
5. Preheat the oven on 170 degree Celsius.
6. Line cupcake molds with cupcake lining and pour the batter till 2/3 filled.
7. Bake your cupcakes for 10-15 minutes on 170 degree Celsius in the preheated oven. After 10 minutes insert tooth pick in the cup cake and if it comes out clean, it means they are done.
8. Cupcakes are ready, let them cool down completely before icing.
9. For making buttercream icing, sieve icing sugar to remove all lump.
10. Now mix icing sugar 1 spoon at a time in the room temperature butter and beat together till mixed well.
11. Add 1 -2 tablespoon of milk to get smooth & soft consistency of buttercream.
12. Mix color in the buttercream if you want colorful icing.
13. Fill buttercream in the piping bag with preferred nozzle or (even without nozzle) to do cupcake icing. (Check out my recipe video)
14. Decorate your cupcakes with buttercream icing, sprinkle some sprinklers and your beautiful, soft yummy cupcakes are ready.

Tips –

1. Sour milk reacts with baking soda to give soft fluffy cupcakes. Instead of sour milk, you can also use buttermilk.
2. Do not overbeat the batter else your cupcakes will crack on top due to too much air created.
3. If unsalted butter is not available, you can use salted butter as well but increase the quantity of icing sugar to cut down the salty taste.
4. You can make piping bag at home also just like you make Heena cone.
5. If piping nozzle is not available, simply use piping bag without nozzle to swirl buttercream icing on cupcake.
6. You can mix different colors in the icing to have colorful cupcakes.