Eggless Vanilla Cup Cakes - SK Khazana

Ingredients list for Eggless Vanilla Cup Cakes - SK Khazana

• 3/4 cup Butter at room temperature
• 1 cup Condensed milk
• 2 cups + for dusting Refined flour
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1 teaspoon Vanilla essence
• 2 teaspoons Cocoa powder
• tablespoons Milk
• for dusting Powdered sugar

Method

1. Preheat the oven to 180˚C.
2. Take butter in a bowl, add condensed milk and whisk till well combined.
3. Sift refined flour, baking powder and baking soda into this bowl and fold in with a light hand. Add vanilla essence and mix well.
4. To make the chocolate cupcake batter, transfer half the mixture into another bowl, and sift cocoa powder into it and mix well. Add 2 tbsps milk and mix well.
5. Add remaining milk to the remaining batter and mix well. Add some of the chocolate batter to the plain batter and mix lightly to get a marbled effect.
6. Fill the marbled batter into some silicon muffin moulds upto ¾ full. Fill the remaining chocolate batter into some more silicon muffin moulds till ¾ full. Tap once to remove air bubbles if any. Keep the moulds in the preheated oven and bake for 20-25 minutes.
7. Bring them out of the oven and let them cool for some time. Remove the muffins from the moulds, transfer them onto a serving platter. Sieve powdered sugar on top of all the muffins and serve.