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.