Eggless Cupcakes

Eggless Cupcakes Recipe

Prep time: 10 min

Cook time: 20 min

Yield: 18

Main Ingredients: flour yogurt

Pre-heat oven to 180 C for 15 mts. Place cupcake liners in a muffin pan and keep aside.
Sieve flour, baking powder and baking soda twice. Keep aside
In a bowl, cream the powdered sugar and butter till light and fluffy.
In another bowl, mix milk, yogurt and essence. Whisk well for a minute. Pour this milk mixture into the butter-sugar mixer and whisk till well combined.
Add the flour and fold into the batter. Do not over beat. Just fold till not trace of flour is found.
Pour upto 2/3rd of the batter in each cupcake liner. Bake in pre-heated oven for 18-20 mts. Check from 15 mts onwards. They will not brown too much and will appear white in color after baking..
Place a tooth pick in the center of the cupcake and if it comes out clean, the cupcake is done.
Remove from oven and cool for 10-15 mts.
To prepare chocolate ganache, place the fresh cream in a stainless steel bowl and heat it over low flame till bubbles appear around the edge of the pot. It should just scald. It usually takes less than a minute or so. Turn off heat.
Immediately pour this cream over the chopped chocolate and cover it. Let is sit for 5 mts. After 5 mts, whisk till smooth and leave aside for half an hour. Frost the cupcake with chocolate ganache.

Ensure that the butter and yogurt are at room temperature.
The milk should be luke warm or slightly more than luke warm. It should not be cold or at room temperature.
Do NOT over mix the flour into the wet ingredients. Just lightly fold the flour till you find no trace of flour.
The consistency of the cake batter is like a thick dosa/idli batter.
Oven temperatures differ from oven to oven. My oven took almost 20 mts to bake the cupcakes. Check from 15 mts onwards.
Place the pan in the middle rack of the oven and bake.
This batter makes 18 cupcakes (standard size).