Eggless Chocolate Chip Vanilla Cupcakes
Ingredients
To make Buttermilk ( mix & rest 10 mins till curdles)
- 1/2 Cup | 125g Milk, full fat room temperature
- 1/2 Tablespoon White Vinegar
For Cupcakes
- 1/2 Cup | 96g Vegetable Oil
- 3/4 Cup | 150g Caster Sugar
- 1 1/2 Teaspoon Vanilla Essence
- 1 1/2 Cup | 180g All Purpose Flour
- 1 Teaspoon | 5g Baking powder
- 1/2 Teaspoon | 3g Baking soda
- 1/2 Teaspoon Salt
- 1/2 Cup | 80g Chocolate chips (plus more to sprinkle on top)
Instructions
- Weigh all the ingredients using a Kitchen weighing scale in grams for perfect result everytime. It will really save your valuable time by getting every recipe right in the very first attempt. Measuring cups we often tend to put more flour than required resulting in a dense cake.
- Make Buttermilk by mixing room temperature milk with Vinegar or Lemon juice. Rest for 10 mins or till curdles.
- Add Oil, Caster Sugar and Vanilla Essence in a Bowl. Mix Well. Place a Sieve on top and add the flour, baking powder, soda and salt. Sift together in three batches alternating with the Buttermilk ending with the flour mix.
- Add the Semi sweet Chocolate chips at the end. Fold them gently. Fill cupcake liners till half or 2/3rd only. Place chocolate chips on top. Bake @180C in a preheated Oven for 20-21 mins or till a toothpick inserted in the center comes out clean.
- Allow to cool in the Pan for 10-15mins before cooling them completely in a wire rack.