Plain Eggless Cup Cakes
Makes: 4 cup cakes (each cup cakes weighs 40 g)
Tip – Please use same measuring cup to measure flour, sugar and milk.
1 cup (100 g) flour
1/2 teaspoon baking powder
1/ 4 teaspoon salt (2 pinches)
3 /4 cup sugar
3 /4 cup milk
Extra 1 tablespoon milk
1 tablespoon butter (room temperature)
1 teaspoons honey
1/2 teaspoon vanilla essence
Sieve thrice flour, baking powder and salt.
Mix flour mixture, milk, sugar, extra milk, butter, honey and vanilla essence. Mix until the flour is dampened.
Transfer above ingredients into a mixer bowl and beat for 1 – 2 minutes or until smooth.
Preheat oven (OTG) at 375 * F or 190 * C.
Spoon into paper bake cups or greased cupcake pan ( up to 3 /4 level ) and bake at 375 * F or 190 * C for 20 - 25 minutes or until done / golden color on top. Keep aside to cool for 15 minutes and serve.