Vanilla Cupcakes

Dear readers, Here's wishing you all a Happy and Prosperous New Year... May all your wishes for 2013 come true.... And Happy Baking too!!

The urge to have a quick and easy cake made me try this one. I have started baking with eggs only recently and all the earlier ones were mostly eggless. A few eggs had remained from the batch I had bought for another cake or so, and so made these cupcakes using them.

A very simple recipe, from Champa’s blog. I have however not frosted them for obvious reason of not adding in more calories to an already high-calorie diet I have :D They tasted awesome especially warm out of the oven! Couldn’t resist popping a couple of them into my mouth, while photographing them :)

Here’s the recipe…

Vanilla cup cakes

Preparation time: 10 min

Baking time: 20-25 min

Makes - 24 regular sized cupcakes

Adapted from: Champa’s Versatile Kitchen

Ingredients: 
All purpose flour - 3 cups
Baking Soda - 1 1/2 tsp
Salt - 1/2 tsp
Sugar - 2 cups
Canola Oil - 1 cup
Eggs - 3 large
Buttermilk - 1 1/4 cups
Vanilla - 1 Tbsp

Method:

• Preheat the oven to 180 C. Line muffin cups with cupcake liners.
• In a bowl, whisk together flour, salt and baking soda.
• In another bowl, beat oil with sugar. Add eggs one at a time beating till incorporated.
• Now, add flour mixture in thirds followed by buttermilk added in half. That is 1/3rd of flour mixture, 1/2 of buttermilk, 1/3rd of flour mixture, remaining buttermilk followed by remaining 1/3rd of flour mixture.
• Stir in vanilla. There should be no lumps in the batter.
• Divide the batter among 24 cups. Bake for 22 - 25 minutes or until a toothpick inserted comes out clean.
• And pop them into your mouth when still warm, to fulfil your sweet-craving :)

Notes:

• Can easily convert this to eggless version by replacing eggs with Yogurt.

This post is for the Bake-A-Thon event by Champa. These are the other co-bloggers baking with me... 
Champa, Srivalli Jetti, Priya Suresh, Veena Krishna Kumar, Preeti Deo and Jayasri.