Eggless Rasgulla Cupcake | How to make Eggless Rasgulla Cupcake

By Sujata Roy  |  3rd Jun 2016  |  
4.0 from 1 review Rate It!
  • Eggless Rasgulla Cupcake, How to make Eggless Rasgulla Cupcake
Eggless Rasgulla Cupcakeby Sujata Roy
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

22

1





About Eggless Rasgulla Cupcake

Cupcakes with a surprise inside.

Eggless Rasgulla Cupcake, a deliciously finger licking recipe to treat your family and friends. This recipe of Eggless Rasgulla Cupcake by Sujata Roy will definitely help you in its preparation. The Eggless Rasgulla Cupcake can be prepared within 15 minutes. The time taken for cooking Eggless Rasgulla Cupcake is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Eggless Rasgulla Cupcake step by step. The detailed explanation makes Eggless Rasgulla Cupcake so simple and easy that even beginners can try it out. The recipe for Eggless Rasgulla Cupcake can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Eggless Rasgulla Cupcake from BetterButter.

Eggless Rasgulla Cupcake

Ingredients to make Eggless Rasgulla Cupcake

  • Powdered sugar 1 cup
  • Whole wheat flour or atta 1/2 cup
  • All purpose flour or maida 1 cup
  • Oil 1/2 cup
  • Milk 1 cup
  • Vinegar 1 teaspoon
  • Cocoa powder 2 teaspoon
  • Baking soda 1/2 teaspoon
  • Baking powder 1/2 teaspoon
  • Vanilla essence 1 teaspoon
  • Red food colour 1/4 teaspoon or as required
  • Small sized rasgulla one for each cupcakes

How to make Eggless Rasgulla Cupcake

  1. Preheat the oven at 180 C.
  2. Mix vinegar in warm milk and keep aside.
  3. Grease the muffin moulds or cupcake moulds or muffins pan.
  4. Sieve all the dry ingredients and keep aside. In a bowl mix together oil and sugar. Beat well. Add vanilla and milk with vinegar. Mix well.
  5. Then add all the dry ingredients. Mix well so that it really blend together without any lumps.
  6. Add red colour. I have used powder colour so added in the dry ingredients. If you are adding jell or liquid colour add at the end and mix well. Pour the mixture in the greased moulds. Fill 1/4 cup place one small rasgulla on it. Now fill the moulds 3/4 cup.
  7. Bake for 15-20 minutes or until the toothpick comes out clean.
  8. Let the cupcakes cool and remove them from the moulds or pan. Drizzle little chocolate sauce and serve.

My Tip:

You can frost the cupcakes or cut them into half before serving.

Reviews for Eggless Rasgulla Cupcake (1)

Sanjay Reddya year ago

Can't wait to try, the cupcakes are too good.
Reply