eggless vanilla cupcake


  • 2 1/2 cups ¬†All purpose flour
  • 1tsp Baking powder
  • 1tsp Soda bi carbonate
  • 2 cups Powdered Sugar
  • 3/4 cup (170g) Butter , softened
  • 1 cup Yogurt , room temperature
  • 1/2 cup Hot Milk
  • 1 tsp Vanilla Essence
For Chocolate Frosting
  • 1/2 cup(113g) Butter
  • 2/3 cup Cocoa powder, sieved
  • 3 cups Icing sugar, sieved
  • 1/3 cup Milk/ water
  • 1 tsp Vanilla essence
  1. For cupcake: Preheat oven at 180 degree C for 10 minutes
  2. Sift all purpose flour(maida), baking powder and soda bi carbonate. Keep this aside.
  3. In a bowl beat butter, sugar, yogurt , hot milk and vanilla essence till light and fluffy. Fold in the sifted flour.
  4. Line cupcake tray with paper cases, fill the cases with the prepared batter using an ice cream scoop or spoon.
  5. Bake in preheated oven for 10 to 15 minutes or till done.
  6. Remove from oven and let the cupcakes cool down before frosting them.
  7. For chocolate frosting :Melt butter in a pan, add sifted cocoa and mix well, take off the flame and add sifted icing sugar and vanilla essence. Add enough water or milk to make a spreadable frosting.
  8. Frost the cupcakes : apply a tablespoon of chocolate frosting on the cupcakes and let the frosting set.