the last two posts have all been about heating things up a bit and i hope this sweet little cupcake will sweeten things up for a bit. A couple of days ago around 5.30 p.m, V and her two little girls decided to drop in for a while. When she called ahead to ask if they could come, i was delighted for the company after having a not so spectacular day… i realised there was nothing to offer them, and decided quickly to make some muffins or cupcakes and turned to a recipe i make often, with much success but have never blogged about it here…Confetti Cupcakes from baking bites. I wouldn’t be me if i followed a recipe to the T, so i made a few changes to make this eggless and used tutti fruiti instead of confetti this time. Ofcourse i also omitted the frosting.
They turned out perfectly and were soon gone. feedback from children is very genuine, so i was happy that both D and P liked them, and so did V. These cupcakes lent themselves to a nice evening of catching up.
Eggless Tutti Fruiti Cupcakes ( i got 8 cupcakes from this)
1/2 cup milk at room temp
3 Tablespoons of plain yoghurt/ curd
1 tsp vanilla extract
1 1/4 cups all purpose flour/ maida
3/4 cup sugar
1/2 tsp salt
1 1/2 tsp baking powder
a pinch of baking soda
7 tbsp sunflower oil
3 tbsp tutti fruiti
Preheat oven to 350F.
Line a muffin tin with paper liners.
in a blender jar, powder the sugar till fine. Add the maida, salt, baking powder and baking soda and pulse till well mixed. Take it into a mixing bowl. In the same blender, whisk together the milk, curd/ yoghurt/ vanilla extract and oil. add to the dry mixture, add the tutti fruiti and with a wooden spoon or a hand held whisk, mix till well blended. the batter should fall in thick ribbons. Divide batter evenly into prepared tin. i top the batter of each cupcake with a few tutti fruiti. Bake for for 20 minutes, or until a tester comes out clean. Remove from pan and cool completely on a wire cooling rack before serving.