Moist Light and fluffy eggless vanilla cupcakes that can easily be made into a cake . Perfect for any occasion . Enjoy it with or without frosting.
Melted butter can be used in place of oil - just skip salt
Instead of apf and corn flour you can use 1 1/2 cup cake flour
You can substitute the apf and corn flour with wheat flour - 1 1/4 cup in total - of course there will be a variation in texture but tastes great - good options to make for your kids.
If you dont have corn flour , you can skip it and use 1 1/2 cups of apf/ maida
use blender with whipping attachment and not the beater attachment. Doesn't matter if its a hand held or a stand mixer - both will give you same results.
all ingredients have to be at room temperature or not too cold including yogurt /curd .
sift the flour twice from a height - results into fluffy bakes
mix dry ingredients well before incorporating in the wet ones
act quickly once the batter is mixed because the leavening agents start reacting as soon as they come in contact with something acidic - here its yogurt.
pre heat your oven atleast for 15 mins
do not over mix the batter -after putting dry ingredients to the wet ones whip until the batter is lumpfree - for me its less than 30 secs
do not over bake - it dries out the baked goods.
butter flavoring is optional
you can even add almond flavoring or some lemon or orange zest.
Please do not open your oven to check standard size cupcakes before 15 mins mark . keep checking after every minute later by inserting toothpick in the cnter most cupcake