Soft & Spongy Eggless Blueberry Cupcakes /How to make Eggless & Butterless Cupcakes

Soft & Spongy Eggless Blueberry Cupcakes /How to make Eggless & Butterless Cupcakes

‘Amateur to Pro’… This is my motto for the new year. I’m always hesitant when it comes to baking. For the coming year I had decided to come out of this baking phobia. And there came this Bake-a-thon to help me with my resolution for the next year.

Bake-a-thon is an event hosted by Srivalli. In this, we all the bloggers bake and post their baked goods on every Monday, Wednesday and Friday for the month of December.. Since I’m taking part in this for the first time, so having a mixed feeling of a bit nervousness and lot of excitement. My son is going to be the happiest one as he keeps on pestering me for making cookies and cakes. Now his wish is going to be fulfilled as he will be feasting on all those cookies or other things whenever he is at home.

For the first week in bake-a-thon, I’m going to make cupcakes/ muffins ( I feel most comfortable with cupcakes ?).

The muffins have various meanings in different countries. They could be sweet as well as savory. In United States, it is a breakfast cake made with flour, milk and butter/oil using baking powder as leavening agent rather than yeast and is baked in special pans called muffin pan. It is more like a cupcake that tend to be sweet dessert.

On the other hand, In Great Britain, the muffin is a teacake made with yeast. It is cooked in a special ring called muffin ring on the top of stove on a griddle or heavy baking sheet. It is often served with butter and margarine.

Today, first in the series of cupcakes/muffins is going to be ‘Blueberry Cupcake’. These cupcakes are so delicious that the moment I baked them, all in my family picked one cupcake each and they were gone in a minute. I had to make another batch for my son who is to come back from hostel.  

Blueberry Cupcake

In this I have used, dried blueberries that my sister sent from US. We don’t get fresh blueberries here. You can use any fresh, frozen or dried blueberries in it. If using fresh or frozen, increase the amount of blueberries from ¼ cup to 1 cup. Blueberries should be coated with flour to prevent them sinking at the bottom of the batter.

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Print Recipe
Soft & Spongy Eggless Blueberry Cupcakes /How to make Eggless & Butterless Cupcakes
These blueberry cupcakes, traditioanal American favorite, are eaten warm or cold and are usually served as breakfast.
Blueberry Cupcake
Prep Time 10 min
Cook Time 20 min
Servings
Cupcakes
Ingredients
Prep Time 10 min
Cook Time 20 min
Servings
Cupcakes
Ingredients
Blueberry Cupcake
Instructions
  1. Preheat oven to 180 C for 15 min.
  2. Grease muffin tray or line it with paper cups.
  3. In a bowl, take all purpose flour, baking soda and salt. Whisk them to mix well or you can sieve them together.
  4. Mix in the blueberries and lemon zest.
  5. In another bowl, take sugar and oil. Stir well and add milk to it.
  6. Fold in flour mix containing blueberries and lemon zest to the wet ingredients in installments.
  7. Fill ¾ of the paper cup with batter and bake in a preheated oven at 180 C for 20 min or till the toothpick comes out clean.
  8. Let it cool down on wire rack.
  9. Enjoy the Blueberry cupcake with a hot cup of coffee.
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This is part of the Bake-a-thon 2016

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15 thoughts on “Soft & Spongy Eggless Blueberry Cupcakes /How to make Eggless & Butterless Cupcakes

  1. Made da blueberry cupcakes…I used fesh blueberrys……it was really a pleasure makin them…results were soft and fluffy
    Thanks

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