Eggless Tutti Frutti Cup Cakes | Eggless cupcakes | Best Eggless Cake

45 mins Baking

Eggless Tutti Frutti Cup Cakes | Eggless cupcakes | Best Eggless Cake- You never would have thought it was this easy to make Eggless Bakery-style Tutti Fruitti Cup Cakes. Here are details on how to make them in a Cooker too, And if you follow the step-by-step, detailed recipe, you will definitely get wonderful Cup Cakes.

Even Eggless Cup Cakes can be made as tasty as the ones with eggs. Children love it. And they can be made with minimum ingredients, almost with what we already have at home. These Cup Cakes look and taste exactly like those we get in bakeries. They are soft and juicy.

In this recipe, I have given details such as how to make them in a Cooker, how to make them when you have no Cups. You could make them not just in Cups but pour them in any mould you like and bake them.

Note: (Here I have doubled the measures I mentioned in the Video.)

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Eggless Tutti Frutti Cup Cakes | Eggless cupcakes | Best Eggless Cake

Tips

Pineapple Essence gives a very nice flavor. But use just a little. In case, you don’t have Essence on hand, leave it.

Why doesn’t the Cake rise?

  • The Oven needs to be pre-heated at 180 degrees for 10 minutes before the Cake mixture is made.

  • If you set it before you start mixing the dough, it is perfectly heated before you are done with the dough.

  • The moment the pre-heating time is over, the oven starts to cool down. So take care to place the cake tin immediately after you hear the bell that the oven is ready.

  • The Cake does not rise if the Baking Soda and Baking Powder you are using are not fresh.

  • The Cake Mould is very important. Cake mixture should be filled only to three fourths of the container. If you pour too much, the cake spills over. If it is too little, then the Cake becomes thin and soggy.

  • Always use the Maida/All Purpose Flour after sieving it.

  • When the flour is added to the dough, mix it on one side. The flour reacts with Vinegar and Baking Soda and rises. If there is too much stirring, it loses its effervescence and the Cake does not rise.

  • To get accurate measurements, it is always better to use Measuring Scales than cups.

Can we use Wheat Flour instead of Maida/All Purpose Flour?

Yes. But you need to add 2 tbsp more milk.

What can be used instead of Vinegar & Oil?

You could use lemon juice instead of Vinegar. And melted Butter or Ghee instead of Oil.

Eggless Tutti Frutti Cup Cakes | Eggless cupcakes | Best Eggless Cake - Recipe Video

Eggless Tutti Frutti Cup Cakes | Eggless cupcakes | Best Eggless Cake

Baking | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Resting Time 20 mins
  • Total Time 45 mins
  • Cupcakes 6

Ingredients

  • 1 cup Maida
  • 1/2 cup Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Essence
  • 5 - 6 drops Pineapple Essence
  • 1/2 cup Milk
  • 3 tbsps Curd
  • 3 tsps Tutti Fruitti Pieces
  • 1.5 tbsps Vinegar
  • 1/4 cup Oil

Instructions

  1. Beat Sugar, Curd, Oil and Sugar together with a whisker until the sugar melts and becomes creamy.
  2. Add Vanilla, Pineapple Essence and beat it further. Then sieve Maida, Baking Soda, Baking Powder and Tutti Fruitti into the bowl. Set aside the remaining Tutti Fruitti.
  3. Beat the sieved flour thoroughly from one side. (If you beat it in the reverse direction, the air goes out of the dough and the cake won’t rise.)
  4. Finally, add Tutti Fruitti and fill the Cups to the half.
  5. Set the Cups in the oven pre-heated for ten minutes at 180 degrees and bake for 20- 25 minutes.
  6. Serve after fully cool.
  7. If you want to bake it in a Cooker, remove the rubber gasket, preheat the Cooker for 10 minutes on a high flame. Place a plate and the Cups on it.
  8. Cover and bake on low flame for 30-40 minutes.
  9. In case you do not have metal Cake Cups, you could bake in paper tea cups or just use a regular Cake Mould.

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Eggless Tutti Frutti Cup Cakes | Eggless cupcakes | Best Eggless Cake