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Kids Friendly Pooja / Gathering Travel Food Vegan

Eggless Strawberry Cupcakes

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Recipe Baked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:20 mins   Cuisine:English

Like any other children, even my kids are fond of cakes and cupcakes. Winter being the best season for strawberries I made these for them as a weekend treat. You wouldn’t believe me this is the first time I made cupcakes with strawberries, but look at how good they turned out. Isn’t it?! 🙂 

My kids loved it so sooo much. We finished all the 15 cupcakes in a go!! Do try it for your family too!! 

Before starting to cook, don’t forget to see the Tips mentioned in the end.

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Ingredients:(for 12)

1 cup=250ml; ¾ cup=180ml; ½ cup=125ml;1 tbsp=14ml; 1 tsp=4ml

  • All Purpose Flour – 1 cup
  • Wheat Flour – 1 cup
  • Baking Soda – ¾ teaspoon
  • Baking Powder – 1 ½ teaspoon
  • Salt – ¼ teaspoon
  • Oil – ½ cup
  • Milk – 1 cup
  • White Vinegar – 1 tablespoon (optional)
  • Strawberry Essence – 1 teaspoon
  • Pink Food Colour – 1 teaspoon
  • Diced Strawberries – 1 cup
  • Sugar – ¾ cup

For strawberry topping:

  • Strawberries – 1 cup
  • Powdered Sugar – ¼ cup

Special Ingredients:

  • Strawberry Essence
  • Pink Food Colour
Strawberry cupcake with (vegan) strawberry topping

Step wise pics Procedure for Eggless strawberry cupcakes:

  • Firstly, line up the muffin trays or cup cake trays with suitable liners of your choice.
  • Gather all the required ingredients at one place so that it avoids confusion. 
  • Switch on the oven and preheat at 180°C or 350º F.
  • Now, In a food processor or blender, make a puree of diced strawberries, milk, oil, essence , sugar , food colour and vinegar.
    Puree of all the wet ingredients along with the strawberries
  • Transfer this puree into a large bowl.
  • Into the same bowl sieve in the whole wheat flour, all purpose flour, baking soda, baking powder and salt.
    Dry ingredients being sieved into the wet ingredients
  • Then, using a spatula gently cut and fold everything , till the wet and dry ingredients combine perfectly.
  • You can even use a hand whisker to mix up everything perfectly.
    Wet and Dry ingredients mixed properly using a hand whisker/ blender
  • Using an ice-cream scooper,pour in this batter into the cup cake moulds up to ¾ level of each hole.
  • Just tap the trays 2-3 times to make the batter settle down evenly.
    Cake mix poured into the cupcake tray
  • Put the trays into the pre-heated oven . 
  • Bake them for 15-20 mins or until a toothpick inserted comes out clean.
  • Take the trays out and put them on the cooling rack.
  • Once they are cooled completely, only then remove the cupcakes from the trays.
    Cupcakes out of the trays kept for cooling
  • For the topping, in the meanwhile, take strawberries and powdered sugar into a bowl.
  • Mash them using a potato masher, so that both are blended.
  • It should form like a syrup if you let it sit for 5-10 mins.
    For the topping, strawberries and powdered sugar mashed up
  • You can top each cupcake with a teaspoonful of this strawberry topping just before serving
  • Or you can even have them as it is without any topping!! Done!!

Tips:

  • Vegans, can use any plant based milk. But, almond milk works perfectly.
  • You can use vanilla essence in case you do not have strawberry essence.
  • Pink food colour can be skipped and have plain cake colour too.
  • I used brown sugar which is raw i.e. unrefined , so my cupcakes might vary slightly in colour.
  • You can even use just the wheat flour or just the all purpose flour too. (Unlike me)
  • I did not use the white vinegar while making, but still my cupcakes were perfect.
  • I added bits of strawberry pieces (2 to 3) in each cupcake while filling in the tray. 
  • For Vegan cupcakes, you will have to use almond milk. 
  • You can double the ingredients to get double the cupcake count/double size of Eggless strawberry cupcakes.

Result:

  • These, Eggless strawberry Cupcakes are super fluffy.
  • They are filled with lovely smell of the fresh strawberries and flavour too.
    Cupcake liner came out easily
    Strawberry cupcake topped with cream and strawberry topping

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Eggless Strawberry Cupcakes

VegCookBook by Praveena
Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Cuisine English
Servings 12 cupcakes

Ingredients
  

1 cup=250ml ; ¾ cup=180ml ; ½ cup=125ml ;1 tbsp=14ml ; 1 tsp=4ml

  • 1 cup All Purpose Flour
  • 1 cup Wheat Flour
  • 3/4 teaspoon Baking Soda
  • 1 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Oil
  • 1 cup Milk
  • 1 tablespoon White Vinegar (optional)
  • 1 teaspoon Strawberry Essence
  • 1 teaspoon Pink Food Colour
  • 1 cup Diced Strawberries
  • 3/4 cup Sugar

For Topping

  • 1 cup Strawberries
  • 1/4 cup Powdered Sugar

Instructions
 

  • Firstly, line up the muffin trays or cup cake trays with suitable liners of your choice
  • Switch on the oven and preheat at 180°C or 350º F.
  • In a food processor or blender, make a puree of diced strawberries, milk, oil, essence , sugar , food colour and vinegar.
  • Transfer this puree into a large bowl.
  • Into the same bowl sieve in the whole wheat flour, all purpose flour, baking soda, baking powder and salt.
  •  Using a spatula gently cut and fold everything , till the wet and dry ingredients combine perfectly.
  • Using an ice-cream scooper,pour in this batter into the cup cake moulds up to ¾ level of each hole.
  • Put the trays into the pre-heated oven
  • Bake them for 15-20 mins or until a toothpick inserted comes out clean
  • Take the trays out and put them on the cooling rack.
  • Once they are cooled completely, only then remove the cupcakes from the trays.

Topping

  • Take strawberries and powdered sugar into a bowl
  • Mash them using a potato masher, so that both are blended
  • Let it sit for 5-10 minutes.
  • You can top each cupcake with a teaspoonful of this strawberry topping just before serving
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