Eggless Red Velvet Cupcake

Ingredients:

• 3/4 cup All purpose flour
• 1/3 cup Powdered Sugar
• 1/4 cup + 2 tablespoon Buttermilk
• 1/3 cup Canola Oil
• 1 tablespoon Cocoa powder
• 1 tablespoon Milk
• 1/2 tablespoon Liquid Red food color
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Vanilla essence

Direction:

1. Preheat the oven at 350 degree Fahrenheit(180 degree Celsius).
2. First mix food color with 1 tablespoon milk and set aside.
3. Take a bowl add butter milk and sugar, mix it well.
4. After that add oil, food color and vanilla essence.
5. In another bowl mix flour, baking powder, baking soda and cocoa powder.
6. Combine both wet and dry ingredients.
7. Take a muffin tray for cupcakes. Put molds in the cup cake slots
8. Fill around 3/4 of the mold with the batter.
9. Bake for 20-25 minutes or check it by inserting a toothpick in center and it should come out clean.  

Ingredients: For Frosting

• 1/2 cup Heavy whipping cream
• 2 tablespoon Powdered sugar

Direction:

1. Take heavy whipping cream in a bowl,add sugar and Whip it till you get soft peaks using hand blender.
2. Keep cream refrigerated.

Eggless Banana Muffin

Ingredients:

• 2 long Banana
• 3/4 cup All purpose flour (maida)
• 1/4 cup chopped Walnut
• 1/2 cup Sugar
• 1/4 cup Canola Oil
• 1/4 cup Milk
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Vanilla essence

Direction:

1. Preheat oven to 180 degree Celsius and 350 degree Fahrenheit.
2. Take a muffin tray, put molds in the cup cake slots.
3. Peel the bananas in a bowl, mash it with masher and make a paste. 
4. Add oil, vanilla essence and sugar into it and mix well. 
5. In another bowl mix flour, baking powder and baking soda.
6. After that make a dent and pour the banana mixture and milk in the dent and mix with whisk.
7. After that add chopped walnut, do reserve little for garnishing, fold it gently.
8. Fill around 3/4 of the molds with the batter.
9. In last sprinkle remaining walnut over it.
10. Bake it 20 -25 minutes or until the toothpick inserted and it comes out clean.

Pistachio Cupcake with Cardamom flavor frosting

Ingredients:

• 3/4 cup All purpose flour
• 1/4 cup+2 tablespoon Sugar
• 1/4 cup Cooking Oil
• 1 teaspoon Vanilla extract
• 1/2 cup Curd
  
  
• 1/4 teaspoon Baking soda
• 1/2 teaspoon+1/8 teaspoon Baking powder
• 3 tablespoon Sliced pistachios

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a wide bowl beat curd without any lumps, add sugar and again beat it at low speed. 
4. Add baking soda and baking powder, mix it well and set aside for 2 mins.
5. Then add the vanilla extract, oil and mix well. 
6. Then add the flour in wet ingredients mixture slowly-slowly, and beat it at low speed till there are no lumps.
7. Finally add pistachios and mix it well.
8. Fill around 3/4 of the molds with the batter
9. Bake it for 18 to 20 minutes, to check insert toothpick in middle of cupcake and it should come out clean.

Ingredients:For Cardamom falvour frosting

• 1&1/2 cup Heavy whipping cream
• 3-4 tablespoon Sugar
• 1 teaspoon Vanilla essence
• 1 teaspoon Cardamom powder

Direction:

1. Take heavy whipping cream in a bowl. Whip it till you get soft peaks using hand blender. 
2. After that mix vanilla essence, sugar and cardamom powder in whipped cream and again beat it for 20-30 seconds.  
3. Keep in refrigerator.

Note:Don't beat the frosting for longer time otherwise it might turned watery.

Pineapple Stuffed Cupcake

Ingredients:For Cupcake

• 1&1/2 cup All Purpose Flour (maida)
• 1 cup Pineapple chunks
• 3/4 cup Sugar 
• 1 cup Curd
• 1/2 cup Oil 
• 2 teaspoon Vanilla essence or vanilla extract 
• 1+1/4 teaspoon Baking Powder 
• 1/2 teaspoon Baking Soda 

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a wide bowl add sugar and curd, mix it with whisk until sugar dissolves.
4. Add baking soda and baking powder, mix it well and set aside for 2 mins.
5. Then add oil, vanilla extract and mix well. 
6. Then add the flour mixture in wet ingredients mixture slowly-slowly, mix till there are no lumps.
7. In last add pineapple chunks and mix.
8. Fill around 3/4 of the molds with the batter
9. Bake it for 15 to 20 minutes, to check insert toothpick in middle of cupcake and it should come out clean.
10. Decorate with pineapple cream and with chunks.

Ingredients:For Pineapple cream frosting

• 1&1/2 cup Heavy whipping cream
• 3-4 tablespoon Sugar
• 1 teaspoon Pineapple essence

Direction:

1. Take heavy whipping cream in a bowl. Whip it till you get soft peaks using hand blender. 
2. After that mix pineapple essence and sugar in whipped cream and again beat it for 20-30 seconds.  
3. Keep in refrigerator.

Note:Don't beat the frosting for longer time otherwise it might turned watery.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Eggless Butterless Chocolate Cupcake with Chocolate Frosting

Ingredients:For Cupcake

• 1 cup All purpose flour
• 1/2 cup Sugar
• 1/4 cup Cooking Oil
• 1/2 cup Water
• 1/4 cup Milk
• 3 tablespoon Cocoa powder
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Lemon juice
• 1/2 teaspoon Vanilla extract

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a bowl mix flour, baking powder and baking soda.
4. Add sugar and mix it well.
5. After that add oil, water, milk and vanilla extract and mix with whisk until there are no lumps.
6. At last add lemon juice and mix. Do not over mix.
7. Fill around 3/4 of the molds with the batter
8. Bake it for 15 to 20 minutes, to check insert toothpick in middle of cupcake and it should come out clean.

Ingredients:For Chocolate Frosting

• 1 cup Heavy whipping cream
• 3 tablespoon Sugar
• 1&1/2 tablespoon Cocoa powder
• 1 teaspoon Vanilla essence

Direction:

1. Take heavy whipping cream in a bowl. Whip it till you get soft peaks using hand blender. 
2. After that mix vanilla essence, sugar and cocoa powder in whipped cream and again beat it for 20-30 seconds.  
3. Keep in refrigerator.

Note:Don't beat the frosting for longer time otherwise it might turned watery. 

Cupcake meets Ice-cream..they are in love now :)

Servings: 12-14 Cupcakes
Category: Egg-less, Vegetarian

Ingredients: For Cupcake

• 3.5 tablespoon All purpose flour
• 1 tablespoon Wheat flour
• 1/2 teaspoon Baking soda
• 2.5 tablespoon Oil
• 5 tablespoon Powdered Sugar
• 1.5 tablespoon Cocoa powder
• 5 tablespoon Milk
• 3 cups Vanilla Ice cream

Direction:

1. Preheat oven to 350 deg Fahrenheit(180 deg Celsius).
2. Sieve all purpose flour and wheat flour. Add powdered sugar, cocoa powder and cooking soda mix it well.
3. After that add milk and oil to it and beat with hand blender. 
4. The batter should be smooth without lumps & it should be in pouring consistency.
5. Take a muffin tray for cupcakes. Put molds in the cup cake slots.
6. Fill molds with 1 tablespoon of batter.
7. Bake for 8-10 minutes or until toothpick test is passed.
8. Do not take cupcakes out from pan. 
9. When cupcakes are about to cool down completely, take out ice-cream from freeze so that it can soften a bit.
10. Put your softened ice cream on top of the cupcake till the mold completely fills up.
11. Put it in freezer until the ice cream is hardened (about 2 hours).
12. At time of serving, slowly take out cupcakes from mold.
13. Now top it with mocha cream and sprinkle some cocoa powder and serve your delicious ice-cream cupcakes.

Ingredients:For Mocha cream

• 1 cup Heavy whipping cream
• 1/2 teaspoon Instant coffee powder
• 1/2 teaspoon Hot water
• 2 tablespoon Powdered sugar

Direction:

1. Mix coffee in hot water and keep it aside.
2. Take heavy whipping cream in a bowl,add sugar and Whip it till you get soft peaks using hand blender.
3. Add coffee water again blend it. 
4. Keep Mocha cream refrigerated.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Choco Muffin with Milk powder

Ingredients:

• 1/2 cup All-purpose flour (Maida)
• 1/4 cup Milk powder
• 1/4 cup Sugar
• 1/4 cup Oil
• 1/4+2 tablespoon cup Milk
• 1/4 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Vanilla extract
• 1/4 cup Baking chocolate chips

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius).
2. Take a muffin tray, put molds in the cup cake slots.
3. Mix flour, baking powder and baking soda together in a bowl.
4. Add milk powder, sugar, and oil into flour mixture.
5. Add milk, vanilla extract and chocolate chips and mix it.
6. Fill around 3/4 of the molds with the batter
7. Bake it for 18 to 20 minutes, to check insert toothpick in middle of cupcake and it should come out clean. 

Eggless Sour Cream Cupcake

Ingredients:For Cupcake

• 1&1/2 cup All Purpose Flour (maida)
• 1 cup Sour Cream 
• 3/4 cup Sugar 
• 1/4 cup Butter
• 1/4 cup Oil 
• 2 teaspoon Vanilla essence or vanilla extract 
• 1+1/4 teaspoon Baking Powder 
• 1/2 teaspoon Baking Soda 

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a bowl mix flour, baking powder and baking soda.
4. In another bowl add sour cream, oil, butter, sugar and vanilla essence, mix it with whisk until sugar dissolves.
5. Now add dry ingredients mixture slowly-slowly and mix with whisk till there are no lumps.
6. Fill around 3/4 of the molds with the batter
7. Bake it for 15 to 20 minutes, to check insert toothpick in middle of cupcake and it should come out clean.

Ingredients:For Frosting

• 1&1/2 cup Heavy whipping cream
• 3-4 tablespoon Sugar
• 1 teaspoon Vanilla essence

Direction:

1. Take heavy whipping cream in a bowl. Whip it till you get soft peaks using hand blender. 
2. After that mix vanilla essence and sugar in whipped cream and again beat it for 20-30 seconds.  
3. Keep in refrigerator.

Note:Don't beat the frosting for longer time otherwise it might turned watery.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Eggless Yogurt Vanilla Cupcake

Cooking Time: 14-15 minutes
Servings: 6 Cupcakes
Preparation Time: 10-15 minutes
Category: Egg-less, Vegetarian

Ingredients:

• 3/4 cup All purpose flour
• 1/4 cup+2 tablespoon Sugar
• 1/4 cup Cooking Oil
• 1 teaspoon Vanilla extract
• 1/2 cup Curd
• 1/4 teaspoon Baking soda
• 1/2 teaspoon+1/8 teaspoon Baking powder

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a wide bowl beat curd without any lumps, add sugar and again beat it at low speed. 
4. Add baking soda and baking powder, mix it well and set aside for 2 mins.
5. Then add the vanilla extract, oil and mix well. 
6. Then add the flour in wet ingredients mixture slowly-slowly, and beat it at low speed till there are no lumps.
7. Fill around 3/4 of the molds with the batter
8. Bake it for 18 to 20 minutes, to check insert toothpick in middle of cupcake and it should come out clean.

Flavor of Orange in Cupcake

Ingredients:

• 1/2 cup+1.5 tablespoon All purpose flour
• 1/2 cup+1.5 tablespoon Sweetened condensed milk
• 1/4 cup Orange juice (Homemade juice or Fresh juice)
• 1/4 cup Cooking Oil
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Vanilla extract
• 1/2 teaspoon Orange zest
• 1/2 teaspoon Lemon juice

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. Sieve flour,baking powder and baking soda mix it well.
4. Take another bowl mix condensed milk,orange juice,vanilla extract,lemon juice and cooking oil with whisk.
5. Add 2 tablespoon flour mixture at a time and mix it with whisk till there are no lumps.
6. Finally add orange zest and mix it well.
7. Fill around 3/4 of the molds with the batter.
8. Bake it for 18 to 20 minutes or until toothpick test is pass.
9. Decorate with Orange whipped cream frosting.

Ingredients:For Orange whipped cream frosting

• 1/2 cup Heavy Whipping cream/Fresh cream
• 1 tablespoon Orange juice
• 1.5 tablespoon Powdered sugar

Direction:

1. Take heavy whipping cream in a bowl. Whip it till you get soft peaks using hand blender. 
2. After that mix orange juice and sugar in whipped cream and again beat it for 20-30 seconds.  
3. Keep in refrigerator.

Mango Mousse Cupcakes

Ingredients:

• 3/4 cup All purpose flour
• 1/4 cup+2 tablespoon Sugar
• 1/4 cup Mango puree
• 1/4 cup Melted Butter
• 1 teaspoon Vanilla extract
• 1/4 cup Curd
• 1/4 teaspoon Baking soda
• 1/2 teaspoon+1/8 teaspoon Baking powder

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a wide bowl beat curd and butter without any lumps, add sugar and again beat it at low speed. 
4. Add mango puree, baking soda and baking powder, mix it well and set aside for 2 mins.
5. Then add the vanilla extract and mix well. 
6. Then add the flour mixture in wet ingredients mixture slowly-slowly, mix till there are no lumps.
7. Fill around 3/4 of the molds with the batter
8. Bake it for 18 to 20 minutes or until toothpick test is pass.
9. Decorate with Mango mousse

Ingredients:For Mango Mousse

• 1/2 cup Heavy Whipping Cream/Fresh Cream
• 1/2 cup Mango 
• 1&1/2 tablespoon Powdered sugar

Direction:

1. Take heavy whipping cream in a bowl. Whip it till you get soft peaks using hand blender. 
2. After that mix mango puree and  sugar in whipped cream and again beat it for 20-30 seconds.  
3. Keep in refrigerator.

Eggless Nutella Cupcake with nutella frosting

Ingredients:For Nutella Cupcake

• 1/2 cup All purpose flour
• 1/4 cup+2 tablespoon Condensed Milk
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/4 cup Oil
• 1/4 cup Yogurt/Curd
• 1 teaspoon Vanilla extract
• 3 tablespoon Nutella

Ingredients:For Nutella Frosting

• 3/4 cup Heavy whipping cream/fresh cream
• 2 tablespoon Nutella
• 1/2 teaspoon Vanilla extract

Direction:For cupcake

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a wide bowl mix condensed milk and curd without any lumps.
4. Add baking soda and baking powder,mix it well and set aside for 1 minute.
5. Then add the vanilla extract,oil and mix well.
6. Then add the flour mixture in wet ingredients mixture slowly-slowly, mix till there are no lumps.
7. After that add nutella in it and mix it well.
8. Fill around 3/4 of the molds with the batter
9. Bake it for 14 to 15 minutes or until toothpick test is passed.
10. Decorate with nutella frosting

Direction:For Frosting

1. Take heavy whipping cream in a bowl and whip it till you get soft peaks using hand blender.
2. Add nutella and vanilla extract again beat it for 10-20 seconds until mix it well.
3. Keep nutella cream in refrigerated.

Eggless Blueberry Cupcake

Ingredients:

• 3/4 cup All purpose flour
• 1/4 cup+2 tablespoon Sugar
• 1/2 cup Blueberries
• 1/4 cup Cooking Oil
• 1 teaspoon Vanilla extract
• 1/2 cup Curd
• 1/4 teaspoon Baking soda
• 1/2 teaspoon+1/8 teaspoon Baking powder

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a wide bowl beat curd without any lumps, add sugar and again beat it at low speed. 
4. Add baking soda and baking powder, mix it well and set aside for 2 mins.
5. Then add the vanilla extract, oil and mix well. 
6. Then add the flour mixture in wet ingredients mixture slowly-slowly, mix till there are no lumps.
7. After that wash blueberries, pat dry it using kitchen towel/ tissue. Dust it with 2 tsp of flour and add it to the batter and mix evenly.
8. Fill around 3/4 of the molds with the batter
9. Bake it for 18 to 20 minutes or until toothpick test is passed.

Eggless Oreo Cupcake with Oreo Frosting

Ingredients:For Oreo Cupcake

• 7 Oreo (1 side twisted off and reserved for frosting) 
• 3/4 cup+1.5 tablespoon All purpose flour (maida)
• 1/2 cup Sugar
• 1/2 cup Milk
• 1/4 cup Oil
• 1/4 cup Hot water
• 1 teaspoon Vanilla extract
• 3/4 teaspoon Baking powder
• 3/4 teaspoon Baking soda
• 3 tablespoon Cocoa powder

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray for cupcakes. Put molds in the cup cake slots and place 1 Oreo (cream side up) in each mold.
3. Stir together flour, cocoa, baking powder and baking soda in bowl.
4. In a another bowl,combine sugar,milk, oil and vanilla, blend at low speed.
5. Add flour mixture in milk oil batter and beat on medium speed for 1 minute.
6. Add hot water and mix it well. 
7. Fill around 3/4 of the molds with the batter
8. Bake it for 10 to 15 minutes or until toothpick test is passed.
9. Decorate with Oreo frosting.

Ingredients:For Oreo Frosting

• 3/4 cup Heavy whipping cream
• 1 tablespoon Powdered Sugar
• 2 tablespoon Oreo Crumbs(make it from reserved Oreo)

Direction:

1. Take heavy whipping cream in a bowl,add sugar and Whip it till you get soft peaks using hand blender.
2. After that add oreo crumbs and again beat it for 10-20 seconds.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Dark Cupcakes with Mocha Cream

Ingredients:

• 7 tablespoon All purpose flour
• 2 tablespoon Wheat flour
• 1 teaspoon Baking soda
• 5 tablespoon Oil
• 11 tablespoon Powdered Sugar
• 3 tablespoon Cocoa powder
• 10 tablespoon Milk

Direction:

1. Preheat oven to 350 deg Fahrenheit(180 deg Celsius).
2. Sieve all purpose flour and wheat flour. Add powdered sugar, cocoa powder and cooking soda mix it well.
3. After that add milk and oil to it and beat with hand blender. 
4. The batter should be smooth without lumps & it should be in pouring consistency.
5. Take a muffin tray for cupcakes. Put molds in the cup cake slots.
6. Fill around 3/4 of the molds with the batter.
7. Bake for 18-20 minutes or until toothpick test is passed.
8. Decorate with mocha cream.

Ingredients:For Mocha cream

• 1/2 cup Heavy whipping cream
• 1/4 teaspoon Instant coffee powder
• 1/4 teaspoon Hot water
• 1 tablespoon Powdered sugar

Direction:

1. Mix coffee in hot water and keep it aside.
2. Take heavy whipping cream in a bowl,add sugar and Whip it till you get soft peaks using hand blender.
3. Add coffee water again blend it. 
4. Keep Mocha cream refrigerated.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Eggless Coconut Cup Cakes with Butter Cream Frosting

Here I enter in the century club of bloggers...very happy to post my 100th recipe here...hope you all like it :)

Ingredients:For Cake

• 1&1/4 cup All purpose flour
• 3/4 cup Coconut flakes
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 cup Butter
• 3/4 cup +2 tablespoon Sugar
• 1/2 cup Milk
• 1/2 cup Yogurt (curd)
• 1 teaspoon Vanilla extract

Ingredients:For Frosting

• 1/2 cup Butter
• 2 cup Confectioner Sugar or Icing sugar
• 1&1/2 teaspoon Milk

Direction:For Cup cakes

1. Preheat the oven to 350 deg Fahrenheit or 180 deg Celsius
2. Sieve flour,baking powder,baking soda together and mix it well.
3. In another bowl melt butter and mix it with sugar with help of a blender at low speed, till the mixture turns creamy
4. Add curd in creamy batter and mix it at low speed.
5. After that add milk and vanilla extract and mix it well.
6. Add flour mixture in creamy batter and mix it well at low speed.
7. Add coconut flakes mix it well.
8. Take a baking tray for cupcakes. Put molds in the cup cake slots.
9. Fill around half of the molds with the batter.
10. Bake for 10-15 minutes or until toothpick test is passed.

Direction:For Frosting 

1. Take butter add icing sugar and milk.
2. Now whisk using hand blender until it becomes fluffy and creamy.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Eggless Chocolate Cupcakes

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup coco powder
• 2 cup sugar
• 2&1/4 cup all purpose flour
• 1&1/2 cup water
• 1&1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1&1/2 teaspoon vanilla extract

Method:

1. Preheat oven at 350 Fahrenheit  for 2-3 minutes,before your batter is ready.
2. Mix coco powder, all purpose flour, baking soda, salt in a bowl.
3. Add vegetable oil, sugar, water and vanilla extract in the mixture, and mix it well.
4. Take a baking tray for cupcakes. Put molds in the cup cake slots.
5. Fill around half of the molds with the batter.
6. Bake for 10-15 minutes or until toothpick test is passed.

Decorate with icing and our cup cakes are ready to serve !!

Eggless Banana Cupcakes

Ingredients:

• 2 cups All Purpose Flour
• 1/2 teaspoon Baking Soda
• 1/2 cup Butter
• 1 cup White Sugar
• 3 Bananas, mashed
• 1/4 cup Milk
• 1 teaspoon Vanilla Extract
• 1/2 cup mixed nuts

Direction:

• Preheat the oven at 350 degree Fahrenheit for 2-3 minute before batter is ready.
•  Mix all purpose flour and baking soda.
•  In another bowl mix butter and sugar. Then add the bananas,milk and vanilla extract.     
•  Add the wet ingredients to the flour mixture. Mix it well
•  Add Mixed nuts in batter and mix it.
• Take a baking tray for cupcakes. Put molds in the cup cake slots.
• Fill around half of the molds with the batter.
• Bake it for about 10-15 minute or until toothpick test is pass.

Eggless Vanilla Cupcakes

Ingredients:

• 1/2 cup butter
• 1/2 cup milk powder
• 1/2 cup milk
• 1/2 cup sugar
• 1 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract

Method:

• Preheat oven at 350 Fahrenheit for 2-3 minutes,before batter is ready.
• Mix melted butter, milk powder and sugar in a bowl.
• Add milk slowly into this mixture and mix it.
• In another bowl, mix all-purpose flour, baking soda and baking powder.
• Add both the mixtures together, add Vanilla extract, mix it well
• Take a baking tray for cupcakes. Put molds in the cup cake slots.
• Fill around half of the molds with the mixture.
• Bake for 10-15 minutes or until toothpick test is passed.
• Decorate with icing and our cup cakes are ready to serve !!