Eggless Rasgulla Cupcake | How to make Eggless Rasgulla Cupcake

Name: Eggless Rasgulla Cupcake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 people
Ingredients: 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

By Sujata Roy | 3rd Jun 2016 |

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Eggless Rasgulla Cupcakeby Sujata Roy

Prep Time
15
mins
Cook Time
20
mins
Serves
10
People

24 saves

1 review

12 likes

About Eggless Rasgulla Cupcake Recipe

Cupcakes with a surprise inside.

Eggless Rasgulla Cupcake, a marvellous creation to spice up your day. Eggless Rasgulla Cupcake is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingEggless Rasgulla Cupcake is just too tempting. This amazing recipe is provided by Sujata Roy. Be it kids or adults, no one can get away from this delicious dish. How to make Eggless Rasgulla Cupcake is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Eggless Rasgulla Cupcakeby Sujata Roy. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Eggless Rasgulla Cupcake is just the appropriate recipe to serve as many as 10. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

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

Preheat the oven at 180 C.
Mix vinegar in warm milk and keep aside.
Grease the muffin moulds or cupcake moulds or muffins pan.
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.
Then add all the dry ingredients. Mix well so that it really blend together without any lumps.
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.
Bake for 15-20 minutes or until the toothpick comes out clean.
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.