Eggless Cupcakes with Rainbow frosting...

These eggless cupcakes with whipped cream rainbow frosting turn out very well every time. Kids and adults go crazy and want to eat them right away!

Most wonder how the cupcakes were made at home. You really can achieve the effect easily. The blending of the colours give rise to new shades and that’s how the rainbow happens.

EGGLESS VANILLA CUPCAKES                                  makes 6 to 7 regular cupcakes

WITH RAINBOW FROSTING

The Cupcakes

Ingredients:

All purpose flour/Maida – 1 cup

Sugar – ½ cup

Yogurt/Dahi/Curd – ½ cup

Oil – 1/3 cup

Baking powder – 1 tsp

Baking soda – 1/3 tsp

Vanilla essence – 1 tsp

Method:

1.    Mix together the flour, baking pdr, baking soda and salt. Mix well to combine.

2.    In a large bowl add in the yogurt, sugar and oil. Beat well till smooth.

3.    Add in the essence and beat to mix.

4.    Add in the dry mix into the wet mix in 3 parts. Fold it in. Do not over beat.

5.    If the batter is stiff. Add in some milk a little at a time and blend in till it becomes smooth, thick and flowing.

6.    Line a cupcake tray with paper cups.

7.    Using an ice cream scoop, fill in the batter into the cups ¾ ways up.

8.     Bake in a preheated oven at 160 °C for 15 to 20 mins or till the cupcakes are done.

9.    Check by inserting a skewer. It should come out clean.

10. Keep the cupcakes on a wire rack to cool completely before frosting.

The Frosting

Ingredients:

Heavy whipping cream – 1 cup

Icing sugar – 2 tblsp (sifted)

Vanilla essence – a few drops

Disposable Piping bags - 4

Method:

1.    Whip the cream using a whisk, electrical beater or stand mixer on low till foamy. Add in the icing sugar a tablespoon at a time.

2.    Increase the whipping speed and add in the essence. Keep whipping till the cream doubles in volume.

3.    Check to see if stiff peaks are forming  when you lift the whisk. If yes, then the cream is ready.

4.    Divide it into 3 parts and colour them pink, blue and yellow. Fill in 3 separate piping bags.

5.    Fit a 4^th bag with star tip. Hold the 3 coloured piping bags and fit them together into the 4^th bag.

6.    Squeeze out the icing from the bags into the 4^th bag.

7.    Remove the 3 bags once the 4^th is filled.

8.    Take a cupcake and decorate in a swirl icing pattern.

© Rinki’s Kitchen 2018