Here is an other addition to my eggless baking - The strawberries & banana cupcakes. These days I am finding baking without eggs more interesting as it gives almost the same results and at the same time the recipes can be easily followed by pure vegetarians too.
Strawberries are my all time favorite
and these days market are flooded with them. I added banana to it
which gives a very nice sweet flavor. I also added oil to it instead of butter moving it towards healthy side. These can be stored in an
airtight container for 4-5 days but I am sure you won't be able to save
them for long as these are quite addictive. So here is the recipe with ingredients followed by the method. The Ingredients mentioned here will yield 6 cupcakes, You can always double or triple the quantities as per the yield :)))))
Ingredients :
I have divided the ingredients list in two parts- the dry & wet ingredients. This way it will be easy for you to follow this.
Dry ingredients:
- All Purpose flour/Maida/Plain flour - 1 cup
- Baking Powder - 1 tsp
- Baking Soda - 1/2 tsp
- Cinnamon Powder (optional) - 1/4 tsp
- Salt - a generous pinch
- Brown sugar - 1/2 cup (or as per the banana's sweetness)
- Banana - 1 medium mashed (1/2 cup)
- Strawberries - 1/2 cup finely chopped
- Thick Yoghurt/curd - 1/4 cup
- Vanilla Essence - 1 tsp
- Vegetable Oil - 1/4 cup
Method :
- First preheat the oven at 180°C. Line up the cupcake tins with paper liners and keep aside
- Sieve the dry ingredients together atleast 3 times and keep aside, this give more aeration in the flour and helps in making the cake light.
- Mix the strawberries with a couple of tbsps of flour mixture and keep aside,this step is done to make sure that the strawberries are well spread and not sink.
- In other bowl mix oil + sugar + Yoghurt + Vanilla essence. After they are well combined add the mashed banana.
- Now add in the dry ingredients with flour coated strawberries via folding method into the wet ingredients. Just mix well and don't over mix.
- Pour the batter equally in the molds, you can also use an ice cream scooper for this.
- Bake it on the middle rack for 30-35 mins or unless a tooth pick inserted in the cupcakes comes out clean.
- Give a rest of 5 minutes, demold and cool on a rack.
They are ready :))))
Enjoy them with a cup of coffee or after meal or in Breakfast.
Note : I used brown sugar as I prefer its flavor. Normal white granulated sugar can be very well used
Thanks & Happy Baking
Priyanka :)
