Eggless Vanilla & Choco Chunks Muffin

Prep time:10 mins

Cooking Time:30 mins

Total Time:40 mins

Servings: 8 muffins

Eggless Vanilla & Choco chunk Cupcakes are very easy to make and are a delight to all age groups children as well as grown ups. Vanilla cupcakes is a basic recipe and if you master this recipe then your baking adventure is going to be an enjoyable one.

The thumbs-up test for any cup cake is the softness, fluffiness and its taste. This recipe has it all. Once the ingredients are organised, the process is quick.

Caution!! All your ingredients must be at room temperature… Use fresh stuff … Do not overmix… be precise in measurements.

Ingredients:

DRY INGREDIENTS:

150 gm OR 1 and 1/4 cup all purpose flour (maida)
150 gm OR 1 and 1/4 cup powdered sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of salt
1/4 cup choco chunks or choco chips

WET INGREDIENTS:

3/4 cup hung curd
1/4 cup oil or melted unsalted butter
1/4 cup milk
1 teaspoon vanilla essence

Method:

Preheat oven at 180 degrees centigrade for 10 minutes.
Line a cup cake tray.
Dust the choco chunks with some flour and keep aside.
In a bowl sieve all purpose flour, salt, baking powder, baking soda and powdered sugar.
In another bowl add hung curd, oil vanilla essence and milk. Whisk till well combined
Add the dry sieved ingredients to the wet ingredients in two or three portions and mix well . Do not over mix.
Add choco chunks to the cake batter and fold gently.
Fill the batter into the cupcake liners to 3/4 full
Tap the tray to remove any air bubbles if present. Sprinkle some more choco chunks on the top of each cupcake.
Bake in a preheated oven.
Do the toothpick test to check whether the cupcakes are done after 20-25 minutes. If needed continue to bake for another 5 minutes.
Once cupcakes are done place them on a wire rack to cool.
Serve and enjoy. These cupcakes remain good for 3 days in a cool place.