Eggless vanilla cupcake

Name: Eggless vanilla cupcake
Yield: 16 cupcakes
Cuisine: Kenyan
Ingredients: 2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup whole milk; 1 tablespoon vinegar; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 teaspoon vanilla extract

Flavoratte Kitchen @zee_001

Kenya

Delicious moist cupcakes. I ran out of eggs and was craving cupcakes made this easy and delicious recipe. Hope you enjoy it as well.

#recipemaeathon
#flourchallenge

Delicious moist cupcakes. I ran out of eggs and was craving cupcakes made this easy and delicious recipe. Hope you enjoy it as well.

#recipemaeathon
#flourchallenge

Flavoratte Kitchen @zee_001

Kenya

Delicious moist cupcakes. I ran out of eggs and was craving cupcakes made this easy and delicious recipe. Hope you enjoy it as well.

#recipemaeathon
#flourchallenge

Delicious moist cupcakes. I ran out of eggs and was craving cupcakes made this easy and delicious recipe. Hope you enjoy it as well.

#recipemaeathon
#flourchallenge

Saved

Ingredients

16 cupcakes

2 cupsall-purpose flour
2 1/2 teaspoonsbaking powder
1/4 teaspoonsalt
1 cupwhole milk
1 tablespoonvinegar
1 cupgranulated sugar
1/2 cupunsalted butter, softened
1 teaspoonvanilla extract

Saved

Steps

1

Preheat oven to 175º C. Line a cupcake pan with cupcake liners.
2

Sift the flour, baking powder, and salt together into a large bowl.
3

In a small bowl, combine milk and vinegar, set it aside.
4

In a large bowl, using an electric mixer, beat butter until creamy and pale on medium-high speed, about 3 – 4 minutes.
Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add vanilla and continue beating to combine, about 1 minute
5

Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
6

Divide batter evenly among liners, about three-quarters full each.
Bake for 18 – 22 minutes, or until a toothpick inserted in the center comes out clean.
7

Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on the cooling rack, and cool to room temperature before frosting, about 1 hour.
8

ENJOY 🌹