Name: Eggless curd cupcake recipe by Payal Gupta at BetterButter
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 2 cups all purpose flour; 2 tbsp corn flour; 1 cup thick curd; 1 cup sugar (use any granulated sugar); ½ cup refined oil; ½ tsp. baking soda; 1 tsp. baking powder; 1 Tsp. Vanilla Essence; ½ tsp. salt (or add according to your taste); 2 tbsp. milk (add only if the batter is too thick – as thickness of yogurt varies); Some colorfull sprinkles.

ABOUT Eggless curd cupcake RECIPE

Here are Vanilla Eggless Muffins, easy to make and an ideal snack for tea time. The texture of this muffin is very light, fluffy and moist. You won’t believe that these are Vanilla Eggless Muffins. These muffins are perfect breakfast for your family if you have sweet tooth for morning. These are egg free.

Ingredients Serving: 4

2 cups all purpose flour
2 tbsp corn flour
1 cup thick curd
1 cup sugar (use any granulated sugar)
½ cup refined oil
½ tsp. baking soda
1 tsp. baking powder
1 Tsp. Vanilla Essence
½ tsp. salt (or add according to your taste)
2 tbsp. milk (add only if the batter is too thick – as thickness of yogurt varies)
Some colorfull sprinkles.

Instructions

Preheat oven to 180C /350F for 15 minutes. Line standard or mini cupcake pan or 6″ cake tin. Cream the sugar and yogurt until the sugar is completely dissolved. Add vegetable oil and vanilla essence and mix well. In another bowl sift all dry ingredients and give it a quick mix. Now, slowly add sifted flour (both flours should be sifted from a height at least 2 times and mixed well) fold into the wet ingredients. Fold the dry ingredients in the wet ones with a spatula or whip it with a hand blender / stand mixer until lump free and smooth. Do not over mix. Add water if needed. Batter should be thick like idly batter.
Bake in preheated oven at 180C /350F for 15-18 minutes for standard size cupcakes or till a toothpick inserted into the cupcake comes out with fewer crumbs not batter. My cupcakes were done in exact 15 minutes 30 seconds. Take it out of the oven and then it transfer onto cooling rack after 10 mins. For cake- bake 35-40 mins and toothpick test .For mini cupcakes 10-12 mins baking time.Garnish the muffins with sprinkles on top of cream. Tips 1 .Use blender with whipping attachment and not the beater attachment. Doesn’t matter if its a hand held or a stand mixer – both will give you same results. 2. All ingredients have to be at room temperature. If you like these muffins, . Thanks.

Similar Recipes

Reviews (1)

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Apr-11-2017

BetterButter Editorial Apr-11-2017

Hi Payal, Your recipe is currently hidden from public view. Kindly mention each step to prepare this recipe in separate lines. To edit the recipe, please go to the recipe image and click on the 'pen icon' on the right top side and edit the recipe, mention the recipe steps in different points and click on submit. Please do the same at the earliest. Thanks!