These eggless vanilla butter cake are the simplest cupcakes you will ever bake. They require no whisks or beating and they turn out really fluffy and tasty. To get started, add milk in a saucepan and bring it to a boil then add salted butter and continue heating the milk until the butter is melted.
Remove from the heat then pour the mixture in a large bowl and let the mixture become lukewarm then add in two tablespoons of white vinegar, give it a good stir then let the mixture sit for ten minutes. After ten minutes, the milk will have curdles a bit and that is perfect because it will make the cake very spongy.
Add one and half teaspoon of vanilla essence then sift in 2 cups of all-purpose flour together with one cup of powdered sugar, 6 tablespoons of milk powder, 1 tablespoon baking powder, and a quarter teaspoon of baking soda. Use a whisk to gently bring the ingredients together and whisk just until all the dry ingredients are moistened and there are no lumps in the batter.
Use an ice cream scoop or a spoon to scoop the ice cream into the muffin molds, fill the cupcakes cups about three-quarters way full. In a preheated 350 degrees Fahrenheit oven for ten minutes, bake these cupcakes for 12 to 15 minutes.
They will rise so well with a beautiful color, let them cool down for ten minutes before serving them. This is a quick recipe for cupcakes anytime you want them and they turn out awesome every time.
- 1 cup (250 ml) of Milk
- 1/4 cup (57 grams) butter
- 2 tsp Vinegar
- 11/2tsp Vanilla essence
- 2 cups (240 grams) all-purpose flour
- 1 cup (120 grams) powdered sugar
- 6 tsp Milk powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda