Eggless cup cakes | Pink cup cakes

Eggless cup cakes (pink cupcakes) with delicious buttercream frosting is perfect sweet gift for your valentine.This is pretty easy recipe which any beginner can bake it perfectly.If you are looking moist ,egg less cup cakes then go for this recipe which will come out yum without any hassle 🙂 . Whenever i cook this i love the texture of the cupcakes and with frosting just tastes divine.This cup cakes are perfect for V-day <3 <3 <3




Eggless cup cakes

Notes to perfect cupcakes:

  • Bake at 350 F for 18-20 mins.Different oven has different temp,so closely look into your cupcakes after 15 mins.
  • Don’t open the oven before 15 mins.
  • I have reduced sugar quantity (1/2 cup) in cupcakes if you need more then increase to 3/4 cup – 1 cup. (Be careful in adding sugar to cupcake and frosting, if for both of them it is added more then cupcake will be too sweet so adjust sugar based on your taste)
  • You can also use maida/all purpose flour in this recipe.
  • Add just 2 drop pink color and not more or else taste would be different.
  • Once you prepare the batter make sure to bake soon.
  • For frosting use soften butter and beat it for 5 mins and then add powdered sugar little by little.For 1/2 cup butter you can add 1 cup sugar or less based on your taste bud.After adding sugar frosting becomes solid ,so to make it loose need to add milk (i added 3 tbsp of milk ) and then beat until when you scoop the frosting it should hold and when you tap it should fall off easily.Buttercream frosting should not be too solid or runny , state of the consistency should be in middle so that it gives you perfect shape so add milk based on that.

Eggless cup cakes

Eggless cup cakes

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Check out other recipes:

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Healthy beetroot pancakes
Eggless cup cakes

Eggless cup cakes you tube recipe:

Eggless Pink cup cakes
Yields 10
Ideal for V-Day
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Oil-1/2 cup
  2. Sugar-1/2 or 3/4 cup
  3. Buttermilk-3/4 cup
  4. Corn Starch-1/4 cup
  5. Wheat flour-1 cup
  6. Baking Powder-1 tsp
  7. Pink color-2 drops
Buttercream Frosting
  1. Butter-1/2 cup (soft)
  2. Powdered sugar-3/4cup
  3. Milk-3 tbsp or as required
Instructions
  1. Add oil,sugar in large bowl and using beater combine it well.
  2. Add buttermilk and then beat it for a min until it foams.
  3. Sieve the dry ingredients (wheat flour,corn starch,baking powder)twice and then add to wet ingredients.
  4. Add pink color and then combine it well so that color spreads equally throughout the batter.
  5. Bake at 350 F for 18 - 20 mins.As oven temp differs check the cupcakes after 15 mins.Once it cools add the frosting.
Butter cream frosting
  1. Beat the soft butter for 5 mins then add sugar little by little.Then beat for about a min , now the consistency will be solid.
  2. Now add the milk little by little and then beat for a min, repeat it until it reaches the consistency when you spoon the frosting it should stick to the spoon and when you tap it it should drop easily
  3. Let the cup cake cool , then frost the cupcake with buttercream frosting
Notes
  1. Bake at 350 F for 18-20 mins.Different oven has different temp,so closely look into your cupcakes after 15 mins.
  2. Don't open the oven before 15 mins.
  3. I have reduced sugar quantity (1/2 cup) in cupcakes if you need more then increase to 3/4 cup - 1 cup. (Be careful in adding sugar to cupcake and frosting, if for both of them it is added more then cupcake will be too sweet so adjust sugar based on your taste)
  4. You can also use maida/all purpose flour in this recipe.
  5. Add just 2 drop pink color and not more or else taste would be different.
  6. Once you prepare the batter make sure to bake soon.
  7. For frosting use soften butter and beat it for 5 mins and then add powdered sugar little by little.For 1/2 cup butter you can add 3/4 cup sugar or less based on your taste bud.After adding sugar frosting becomes solid ,so to make it loose need to add milk (i added 3 tbsp of milk ) and then beat until when you scoop the frosting it should hold and when you tap it should fall off easily.Buttercream frosting should not be too solid or runny , state of the consistency should be in middle so that it gives you perfect shape so add milk based on that.
  8. Frosting stays good for a week in fridge.
Akshayascooking http://www.akshayascooking.com/

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