Thursday, September 8, 2016

Classic Vanilla Cupcake

Yields: 16-18 cupcakes


Ener - G (Egg Replacer) - 4 1/2 teaspoons
Warm Water - 6 tablespoons
Cake Flour - 1 3/4 cups
Baking Powder  - 1 1/2 teaspoons
Baking Soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Fine Granule White Sugar - 1 cup
Soft Butter - 1/4 cup
Vanilla Extract - 1 tablespoon
Yogurt - 1/2 cup
Cooking Oil - 1/4 cup
Whole Milk - 2/3 cup

For Aid:

Cupcake Trays
Cupcake Liners


  1. Preheat the oven to 350F/180C.
  2. Ready the cupcake trays with liners. Keep aside.
  3. In a small bowl, whisk together Ener - G and warm water. Whisk thoroughly to remove any lumps. Keep aside.
  4. In another bowl, take cake flour, baking powder, baking soda, salt and sugar. Mix well until well combined. 
  5. Now cut the soft butter through the flour. Mix it thoroughly until you get a crumbly texture.
  6. In another bowl, mix together diluted Ener-G, vanilla extract and yogurt. Mix until well combined.
  7. Pour the wet ingredients to the dry ingredients and mix gently until well combined. If you using an electric mixture, use medium speed while mixing.
  8. Now add milk slowly and gently mix until well combined. If using an electric mixer, use low speed.
  9. Pour this batter into cupcake liners until they are 2/3 filled.
  10. Bake for 14-15 minutes or until the skewer inserted in the center of the cake comes out clean.
  11. Remove the baked cupcakes from the oven and place them on a wire rack to cool down.

Note: To prepare cake flour at home, from every 1 cup of All-Purpose flour, remove 2 tablespoons of flour and add 2 tablespoons of Cornflour. Mix well.


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