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No more attempts ...I am satisfied with the results.  Yes, the basic eggless vanilla cupcake.  After several trials I came up with a fool proof recipe which works great and it tastes absolutely delicious.  The texture of the cake is very light and super moist.  Yours and my search and trials for eggless vanilla cupcake/cake recipe ends here :)  The most important thing in this is cake flour; I strongly recommend using cake flour instead of all purpose flour.  I do not want my cake to be dry, oily, dense and also noooooooo trace or taste of baking soda (I don't like the soapy after taste) :(

You can see the trials I did in the below picture and results.  Another important thing is that there is no butter in this cake, the oil in cake keeps it moist.  Even though this cake is light, airy and tasty it does not match with the cake that has egg.  Trust me; this is a treat for those who don't eat eggs.  This is sure a keeper recipe for me, will use it when I plan to do eggless for any occasion.  It’s really easy to do eggless baking ... so go ahead and try if you like this recipe and let me know how it turned out :)

Stay tuned for Best Ever Super Moist Chocolate Cake in near future, yes it’s eggless too :)


Not Satisfied with the texture :

 Keeper Recipe for Eggless vanilla cupcake :

How to make Cake Flour??
1. For every 1 cup of flour remove 2 Tbsp of flour.
2. Now add 2 Tbsp of Cornflour for every 1 cup of flour. (Replacing the tablespoons of flour taken out).
3. Sift 5-6 times and it's ready-to-use cake flour.

You can do this cake flour for 2 or 3 cups and store it in the air tight container.  Use the amount that is recommended in the recipe.



This recipe yields 5 to 6 cupcake.  See the note for Variations and for vegan substitute.

Cake Flour - 120 gm (See how to make Cake flour in instruction)
Sugar - 60 gm
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/4 tsp
Oil - 1/4 cup
Vanilla extract - 2 1/2 tsp
Milk - 1/2 cup
Apple cider or any vinegar - 1/2 tbsp

You can also substitute Milk and Vinegar with 1/2 cup Yogurt as well.


Heavy whipping Cream - 1 cup
Sugar - 2 tbsp
Coconut Flake for topping
Vanilla essence



1. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
2. In a small bowl add milk and vinegar mix them and keep it aside for a minute.(If you are using Yogurt use them instead of milk and vinegar) In the same bowl mix other wet ingredients and give it a whisk.
3. Now make a well in the center of the dry ingredients and stir in the wet ingredients.
4. Stir the mixture together using a whisk without lumps. But do not over do it.
5. Fill the cupcake liners about 2/3rd full with batter. Preheat the oven to 350 f.
6. Bake for 15 to 17 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.
7. Cool the cupcake completely and frost with your favorite frosting.

For Frosting:

You can frost the cupcake with your favorite frosting like butter cream, cream cheese or chocolate ganache according to your preference.

But since I wanted to make the frosting very light, I frosted with whipped cream and dusted with few coconut flakes.

Variation in cupcake :

1. You can also use Soy milk, almond milk or coconut milk in the place of milk in the recipe for vegan option.
2. You can also add orange or lemon zest to get the zesty aroma.
3. You can also add tsp of cinnamon to make it cinnamony and frost with chocolate taste absolutely divine.
4. You can also add chocolate chips or frozen berries to make it chocolate chip cupcake or berry cupcake !!!

Do try and let me know !!!!



Spiced pumpkin shake a great treat for both summer and fall season.  It’s delicious, thick, and velvety with real pure pumpkin puree with hint of cinnamon and pinch of nutmeg.  You will truly fall in love with every sip.  Enjoy the taste of fall with this incredibly yummy shake!!!

Here are few pumpkin recipes.....






Milk - 2 cups (I used 2%)
Pumpkin Puree - 3/4 cup
Cinnamon - 1/2 tsp
Nutmeg - a pinch
Walnuts - 10
Honey - 4 tbsp
Ice cubes - few

For topping :( optional)

Heavy cream - 1/2 cup
Sugar - 1/2 tbsp
Cinnamon powder to sprinkle for garnishing



1.  Add all the above ingredients in the blender.
2. Blend until they are smooth.
3. Whip the cream with sugar.
4. Serve the blended shake in the glass topped with whipped cream.
5. Sprinkle cinnamon on the top and serve chilled.


1.  You can always substitute honey with sugar or maple syrup according to your sweet preference.
2. Instead of cinnamon and nutmeg you can also use pumpkin spice available in the market.



We came back from our Italy trip couple of weeks ago and in the process of getting back to our regular routine.  Each and every moment of our Italy trip was so memorable and enjoyable. I was not in the mood to bake anything until I baked Chocolate cupcake last Friday :)  Its time of the year when the weather starts to turn cold, trees start to shed leaves and it’s refreshing to have something hot and comforting.  Beautiful weather and fall colors made me to bake something cinnamony today.... In a cold weather day it is really warm and cozy to have something freshly baked right :):)  Enjoy baking these delicious and warm Pumpkin cinnamon rolls for your holiday....

Before Proceeding to the post if your looking for delicious 





All purpose flour - 3 1/2 cup
Dry yeast - 1 package (7 g)
Sugar - 3 tbsp
Cinnamon - 1 tsp
Salt - 1 tsp
Unsalted butter - 4 tbsp softened
Pumpkin puree - 1 cup (canned or homemade)
Eggs - 2
Milk - 1/4 cup


Brown sugar - 5 tbsp
Butter - 3 tbsp (Softened)
Cinnamon - 1/2 tsp
Pecan + Walnut - 1 cup (toasted slightly and chopped finely)

Glaze :

Icing sugar - 1/2 cup
Warm Milk - 2 tbsp

Mix icing sugar and warm milk together when you are ready to glaze the rolls.

Method :

1. Take all the dry ingredients in a bowl.
2. In a separate vessel combine pumpkin puree and egg whisk till they are mixed well.
3. Warm the milk add yeast and 1/4 tsp of salt to activate the yeast. Keep it aside for 5 minutes until yeast foams.
4. Now mix all the ingredients in the dry ingredients bowl. Knead  manually or using stand mixer slowly for about 10 minutes.
5. The finished dough will be little soft and slightly sticky. Don't worry you will result in super fluffy rolls. (But if you really unable to handle the dough add little flour to make it to a ball.    The moisture depends on the pumpkin puree.  The pumpkin puree has to be really thick without much water. If you feel the pumpkin puree is little watery reduce the amount of milk to 1/8 cup instead of 1/4 cup)
6. Now oil or butter the vessel and keep the dough. Set aside for 1 to 1 1/2 hrs until it is double the size.
7. Mix the brown sugar, cinnamon and chopped nuts in a bowl and keep it aside.
8. Once the dough is raised.  Flour the working space with little flour.
9. Roll the dough to 19 * 13 inch rectangle.
10. Smear the butter all over and sprinkle the brown sugar mixture.
11. Roll it from one side towards the end like a roulade.
12. Pinch the edges.
13. I usually remove both the ends as there will not be much brown sugar mixture.
14. Now cut them to 16 equal parts. Arrange them in buttered square pan or any springform pan.
15. You can also use muffin tin for individual rolls.
16. Close them using cling wrap and keep it aside in warm place.
17. Let it double in size again(it takes 45 minutes to 1 hr depends on the weather).
18. Now bake them in the preheated 350 f oven for about 15 to 17 minutes or until they are lightly browned on the top.
19. For the rolls in the muffin tin it takes 3 minutes lesser time for baking.
20. When it is slightly warm drizzle with the glaze.

Enjoy warm Pumpkin cinnamon rolls !!!!! Absolutely delicious.

Note :

1. You can store this in room temperature for upto 2 to 3 days.
2. Just warm in the microwave when you are ready to eat.
3. You can also use cream cheese and butter glaze, brown sugar glaze for this Pumpkin cinnamon roll. But I wanted to keep it really simple.



I wish all my friends a wonderful and Joyous Diwali !!!

Click here to see the recipe for Rasmalai



Jalapeno tofu is great appetizer. It is absolutely delicious with caramelized onion, garlic and also little heat from the Jalapeno makes the dish really yummy.  The title Jalapeno tofu does not mean this dish is very spicy.  You can deseed the Jalapeno and use it in the recipe but personally I prepare half seeded and half deseeded.  So you can prepare this dish according to the spice level you love to eat.  The flesh of the Jalapeno has a mild flavor close to green bell pepper, so if you do not have Jalapeno you can always substitute with green bell pepper.  But make sure you add tsp of chilli garlic sauce while sautéing the onion and garlic if you are deseeding the whole Jalapeno.


Ingredients :

Extra firm tofu - 400 gm
Corn flour - 4 tbsp
Salt - 1/4 tsp
Pepper - 1/2 tsp
Soy sauce - 1 tsp
Garlic finely chopped - 8 cloves
Jalapeno - 1 ( Half seeded, half deseeded  and sliced)
Onion - 1/2 finely chopped
Brown Sugar - 1 1/2 tsp
Spring onion (scallions) - 1/8 cup (only green part)
Oil for frying tofu 

Method :

Note :

1.  You can also substitute Tofu with Paneer.
2.  Make sure you buy extra firm tofu.
3.  You can also use thin soy sauce.  Since I had only thick soy the color was bit dark.  You can use any soy sauce for this recipe.


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