Vanilla cupcake is a yummy and fluffy dish prepared with egg, sugar, milk, and flour. There are so many flavors like chocolate cupcakes, strawberry, blueberry, vanilla, white chocolate, carrot cake, etc. You can decorate with varieties of frosting like buttercream, whipped cream, chocolate or strawberry cream, etc., Here I have given a simple and basic recipe for vanilla cupcakes you can prepare in the pan or in the oven.
Cupcakes can be prepared without an oven, or even without tin or mold. The taste and texture remain as same as baked cupcakes. I have made cupcakes with a heavy-bottomed vessel. If you are making it in a pressure cooker remove the washer before closing the lid and keep the flame low, otherwise the cake may burn. You can also spread 2 cups of sand or rock salt in the bottom, but I didn’t use anything, I cooked the cake in the empty vessel.
- While preparing the cake batter, you can use a whisk to beat the eggs or you can beat it with an electric beater.
- Use the eggs at room temperature, if the eggs in the refrigerator, keep them outside for at least 2 hours before you prepare the cake batter.
- You can beat the whole eggs or separate yolks and whites to make them more fluffy.
- You can add tutti frutti or chocolate chips to the cake batter.
- To check if the cake is done or not, insert a toothpick if it comes out clean the cake is done.
Other varieties – Chocolate chip Cookies, Tutti Frutti Cake, Simple Vanilla Cake, Almond Flour Cake, Cream Cheese Cake, Pasiparuppu urundai, badam kheer, rava Kesari, badusha, mango Kesari, carrot halwa, wheat halwa, motichoor ladoo, Asoka halwa, sweet pongal, milk peda, sweet bonda, millet payasam,sakkarai pongal, nei appam, pidi kozhukattai, badam halwa, moongdal laddu, halwa, boondi laddu.
How to make cupcake without oven
- 1 1/4 cup Plain flour/maida
- 4 Eggs
- 3/4 cup Sugar
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 50 ml Milk
- 6 tsp Butter
- 1/4 tsp Salt
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Heat 50 ml of milk and add 6 tsp softened butter, cook till the butter melts and keep it aside.
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Break the 4 eggs and beat it with a whisk.
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Add 3/4 cup of sugar gradually, and mix it.
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Add remaining sugar, and 1 tsp vanilla extract, beat till it becomes pale.
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Sieve and add 1 cup of flour, 1 tsp baking powder and 1/4 tsp of salt and mix gently.
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Add milk and butter mixture and make a medium-thick consistency batter.
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Heat a heavy-bottomed vessel on a medium flame for 10 minutes, along with wire rack inside, cover it to preheat. For pressure cooker remove the washer and cover it | Preheat the oven to 180C/360F.
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Line the muffin tin with the baking cups.
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Spoon batter into baking cups, fill cups halfway.
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Cook on medium-low flame for 15-20minutes | Bake on 180C/360F for 15-20 minutes.
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Once done, insert a toothpick, if it is clean remove from the vessel/cooker and cool it down.
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Serve soft and fluffy cake.
- You can use a whisk to beat the eggs or you can beat it with an electric beater.
- Use the eggs at room temperature, if the eggs in the refrigerator, keep it outside for at least 2 hours before you prepare the cake batter.
- You can beat the whole eggs or separated yolks and whites to make them more fluffy.
- You can add tutti frutti or chocolate chips in the cake batter.
- To check if the cake is done or not, insert a toothpick if it comes out clean the cake is done.
Method
Step by Step Pictures
-
Heat 50 ml of milk and add 6 tsp softened butter, cook till the butter melts and keep it aside.
-
Break the 4 eggs and beat it with a whisk.
-
Add 3/4 cup of sugar gradually, and mix it. Add remaining sugar, and 1 tsp vanilla extract, beat till it becomes pale.
-
Sieve and add 1 1/4 cup of flour, 1 tsp baking powder and 1/4 tsp of salt and mix gently.
-
Add milk and butter mixture and make a medium-thick consistency batter.
-
Heat a heavy-bottomed vessel on a medium flame for 10 minutes, along with a wire rack inside, cover it to preheat. For the pressure cooker remove the washer and cover it | Preheat the oven to 180C/360F.
-
Line the muffin tin with the baking cups.
-
Spoon batter into baking cups, fill cups halfway.
-
Cook on medium-low flame for 15-20minutes | Bake on 180C/360F for 15-20 minutes.
-
Once done, insert a toothpick, if it is clean remove it from the vessel/cooker and cool it down.
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Serve soft and fluffy cake.
Recipe Notes
- You can use a whisk to beat the eggs or you can beat it with an electric beater.
- Use the eggs at room temperature, if the eggs are in the refrigerator, keep them outside for at least 2 hours before you prepare the cake batter.
- You can beat the whole eggs or separate yolks and whites to make them more fluffy.
- You can add tutti frutti or chocolate chips to the cake batter.
- To check if the cake is done, insert a toothpick if it comes out clean the cake is done.
