This time of year, I find baking pretty exciting. I’m not sure if I shared this with you all, but I don’t think I’m the best at baking. I find it rather difficult that I have to so accurately measure all the ingredients and the process is a bit more stressful for me. But I always associated November and December as two months of indulgence!
I decided to make eggless cupcakes when one of my aunties was visiting me before I moved to London. She’s of an older generation, so she doesn’t touch meat or eggs even. Dairy is fine with her, so it didn’t make sense to go full-blown vegan cupcakes with her. Eggless cupcakes don’t need all the tricks and ideas as regular vegan cupcakes do, so you still get the moisture and the softness of any regular cupcake.
I wanted to try my hand at eggless cupcakes since my auntie was visiting. After reading articles about cupcake variations, I was curious to learn a bit about the role of baking powder and baking soda. How much do they influence a cupcake and the sweet baked variety. I’m not going to bore you with the details about the chemical reactions of baking soda versus baking powder in eggless cupcakes, but I’m slightly excited to share with you my very first bath of eggless cupcakes and they’re sweet, soft, and moist!
Eggless cupcakes and other baked goods like biscuits and cakes can be found ready-made in Indian grocery stores. Since eggs are something plenty of vegetarians don’t eat in India, but still do eat byproducts like butter and milk, they’re kind of hard to find. It wasn’t too bad making this batch of eggless cupcakes, so I’m going to try and making something else too!
Have you ever had eggless cupcakes?
1¾ cup all purpose flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt 1 stick + ¾ cup butter, softened ¼ cup brown sugar ½ cup + 2 tbs maple syrup 1 tsp vanilla extract ½ cup + 2 tbs milk ½ cup chopped walnuts 3 cups powdered sugar
Preheat the oven to 350F and line a muffin tin with liners.
In a bowl, sift together the flour, baking powder, baking soda, and salt. In a stand mixer, mix 1 stick of butter and brown sugar until combined and fluffy. Gradually pour in the maple syrup and vanilla. Then start adding the flour mixture into the standmixer in ½ cup batches. Add the milk. Gently fold in the chopped walnuts.
Fill the liners halfway with the cupcake batter and bake for 20 minutes.
For the frosting, combine the ¾ cup butter and powdered sugar. Then add the 2 tbs maple syrup. Once it’s combined, add the 2 tbs of milk.
I like to top my cupcakes with ground cinnamon and walnuts!