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Tuesday, July 19, 2022

Vanilla Cupcakes (Butterless) | Tutty Fruity Cupcakes (No Oven)

Vanilla cupcakes are the first learnt cupcakes by me as mom used to bake these cutees once in a while when she used to bake in her manual oven. Not only that these cupcake tins that I used are the ones she had around 30 years back so I have an emotional attachment too to these. However, much before mom's baking I tasted these cute vanilla cupcakes with tutty fruity topping from Kerala bakeries. 



My grandfather used to bring these vanilla cupcakes from the bakeries whenever we visited our native place and we(me and my cousins) loved munching those cutees. This was not a everyday affair those days and so we still cherish those blessed moments. I still can feel the tasteof those cupcakes. They had tutty fruity topping one or two here and there. And that nostalgia made me add tutty fruity to these cupcakes. You can bake these wiuthout tutty fruity as vanilla cupcakes. The quantity mentioned makes 8-10 small cupcakes but I had only 6 of the cupcake tins and had bigger liners so made a total of 6 small and 2 big muffins. These are very soft, spongy and delicious mini cupcakes made with basic inghredients. These are butterless as well. Don't they look cute ?? This time I baked these on stovetop andI have emntioned the oven temperatures too in notes. But this is for all those who wanted to bake on stovetop. Give these a try and am sure the little ones will surely love these !!


Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 8-10 muffins
Ingredients
all purpose flour(maida) 3/4 cup
baking powder 1/2 tsp
baking soda 1/4 tsp
salt a pinch
egg 1
powdered sugar 1/2 cup
vanilla essence 3/4 tsp
milk 1/4 cup
oil 1/4 cup
tutty fruity 2 tbsp




Watch on YouTube- 
 

 


 Method
  • Sift the flour with baking powder, baking soda and salt twice. Keep aside.
  • Line the cupcake tin with oil and dust with flour. Keep aside.'
  • In another bowl, add the egg and beat until fluffy. To this, add powdered sugar in batches. Add the oil and vanilla extract. 
  • Heat a non stick pan or cooker or any utensil with a tight lid and a small opening for the steam to seep out. If using cooker remaove the weight and use. Place the tray with sand or salt in the pan or cooker. You can just place a plain steel ring too instead of the sand plate. It is not important to add salt or sand but sand or salt keeps the heat uniform and cooks faster. Close the pan with a lid and preheat for 5-7 minutes.
  • Add the flour mix in three batches and add milk to adjust consistency.
  • Add tutty fruity at this point(reserve few for garnish) if using. Mix well.
  • Place the cupcake tin or muffin liners in a plate. Add spoonful of batter in each of cupcake tin upto 2/3 rd full. I used 6 small cupcake tins and two muffin liners. Garnish with remaining tutty fruity.
  • Place the plate with the cupcake tins in the pre heated non stick pan. Cook on high for 5 minutes and then reduce the flame to lowest and cook the muffins for 15-20 minutes or until toothpick inserted in the center comes out clean. (Mine took a total of 22 minutes)
  • Remove from the pan and cool the muffins on a wirerack for 10 minutes and then remove from tins. Enjoy with tea.





NOTES
* If you wish to bake the cupcakes in oven then pre heat oven to 350 degrees Fand bake in pre heated oven for 18-20 minutes.
* Adding tutty fruity is strictly optional.






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1 comment:

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