About an year back,I had bookmarked the recipe for Basic Yellow Cupcakes at Wilton's. I was new to baking then and tried only eggless recipes. Things have changed much now that I have adapted many recipes to make it eggless, thanks to blogging that I know about various egg substitutes and a special thanks to Madhuram and her many eggless events. I thought of increasing the milk quantity in the above said recipe to make it eggless. But as I said, I wasn't very sure of the outcome. At the same time around, Aparna, posted an eggless version of the same recipe. Her post gave me the confidence to go ahead and I followed her recipe to T. It was absolutely delicious and very easy to put together. As the recipe says, its a basic version. You can jazz it up to any kind of flavor you wish to. I have baked it many times with chocolate and coffee flavors. Its a keeper recipe.
All purpose flour/maida - 3 cups
Cornflour - 3 tspn (I used arrowroot powder)
Salt - 1/2 tspn
Baking powder - 2 1/2 tspn
Butter - 1/2 cup
Sugar - 1 1/2 cups
Milk - 1 1/2 cups
Vanilla essence - 11/2 tspn
Mini chocolate chips for topping.
Cream together sugar and butter till fluffy and light. Sift both flour, baking powder and salt. Add vanilla essence to milk.
Add milk and flour mix alternatively to the creamed butter-sugar combo. Beat well after each addition. Once you have done with both milk and flour, beat well for over a minute.
Grease the muffin tray and spoon the batter to 2/3 of the depressions. Add the topping. Sliced cherries or tuty fruity can also be used as topping. Bake at 180 C for 30 minutes.
I got 18 muffins when I made the first time. Later on I make only half the recipe. Last time when I made, I filled the muffin pan to half and had some batter left. I baked it in a jelly mould. Here is it
Here is the picture of coffee flavored cupcakes. I used 1 1/4 cup milk and 1/4 cup of coffee decotion in place of 1 1/2 cups of milk in the orginal recipe.