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Thursday, June 27, 2013

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.


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