EGGLESS VANILLA CUPCAKE WITH PLUM AND APPLE COMPOTE 

Sharing with you all -the best vanilla cupcake recipe ever Yeah I repeat that this is the best eggless vanilla cupcake recipe ever.
It is very soft, has a wonderful texture and needless to say- is very deliciousThis is a very easy one bowl recipe that even beginners can try out. I used whole wheat flour for these cupcakes to make a healthier version, and the result was fantastic. Everybody simply loved it.

 

Vanilla cupcake recipe courtesy: cookclickndevour

Prep Time 15 mins
Cook Time 18 mins

INGREDIENTS :

(1 cup =250ml)
wet ingredients
1/2 cup curd whisked well
1/4 cup oil
1/4 + 1/8 cup sugar
Vanilla extract
1cup apple (chopped )
1cup plum (chopped)

DRY INGREDIENTS :

3/4 cup flour (whole wheat flour )
1/4 teaspoon baking soda
1/2 teaspoon baking powder
A pinch of salt
Choco chips for topping OR frosting as required 

INGREDIENTS FOR COMPOTE :

1cup plum chopped
1cup apple chopped
1/2 cup sugar
1lemon juice of one lemon

 

INSTRUCTIONS :

  1. Preheat oven at 180C. Take oil, curd, vanilla and sugar in a mixing bowl. Mix thoroughly with a hand mixer until light and fluffy.1534744325653-1
  2. Sift flour, baking powder, baking soda and salt over the wet ingredients1534744279506-1
  3. Fold gently. Place liners in a muffin tin and pour the batter in each mould.1539002170136
  4. Bake in the hot oven for 15-28 minutes. Cool completely if frosting else serves vanilla cupcake warm.

METHOD FOR COMPOTE :

  1. To make the plum and apple Compote, cut the apples into 8 cubes and plums in thin slices.1539000564231
  2. Place the apples and plums in a pan along with 1/4 cup sugar, juice of a lemon and simmer for 15 minutes till the apples and plums break down slightly.1534744758613-1
  3. Turn off the heat and pour the apple and plum compote on glass bowl.

 

DECORATION :

  1. Take some whipped cream in a piping bag with star Nozal and decorate the cupcake.1539002254650
  2. Now pour some of the compotes in it.
  3. Your cupcakes are ready to serve.

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NOTES :

  • Mix the dry ingredients very gently into the wet ingredients. If over mixed the texture of the cupcake will be affected.
  • Keep the frosted cupcake refrigerated until serving.
  • You can use any flavourless cooking oil.

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