My little princess turned 3 and we celebrated it during our festival/wedding get-together. Her favourite “Baby Shark” theme and pink colour. She was absolutely elated with the spongy and delicious cupcakes topped with strawberry pink buttercream which were hard to resist. Every bite and lick of the cream left a fresh buttery taste lingering for long. A belated but sincere “Thank you” Joe’s Batter House for the celebration treats.
Foodialogues brings to you a simple eggless fruit and nut cupcake recipe, ideal for your teatime. Have it warm and plain just out of the oven /topped with butter cream icing/with a jam drizzle/sugar dusting….whatever it’s just too tempting. You can pack up these homemade nutrient minis into your kids snack box too.
FRUIT & NUT CUPCAKES EGGLESS RECIPE:
Ingredients for Fruit & Nut Cupcakes Recipe (Eggless):
- Maida 1 C
- Baking Powder 1 tsp
- Baking Soda 1/2 tsp
- Salt 1/2 tsp
- Butter 1/4 cup
- Condensed Milk 200 ml
- Vanilla Essence 1 tsp
- Milk 1/2 cup
- Apple Cider Vinegar 1/2 tsp
- Tutti Fruity/chopped nuts /raisins 1/2 cup
Preparation Method for Fruit & Nut Cupcakes Recipe (Eggless):
- Preheat oven to 180°C.
- Grease a muffin pan and set it aside.
- Whisk together condensed milk, butter, and vanilla essence until well blended
- Mix milk and vinegar and let it sit for 5 minutes.
- In another bowl sift together flour, baking soda, baking powder, and salt.
- Now add the milk and flour mixture alternately to the butter mixture and fold until all the ingredients are incorporated.
- Add the fruit and nut mix to the batter and fold.
- Fill the muffin moulds with the batter until 3/4th .
- Bake for 15-20 minutes at 180°C.
Delicious Eggless Fruit & Nut Cupcakes are ready 🙂
