Vanilla Muffin Recipe Without Butter

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Starting my culinary journey as a novice, my primary mission was to conquer the art of crafting perfect cupcakes. I meticulously adhered to the fundamental practice of ensuring all my ingredients were at the ideal room temperature while carefully following each step of the recipe. It’s quite interesting to confess that, at one point, the pursuit of a flawless cupcake seemed more demanding than the intricate task of baking an entire cake.

In the early stages of my baking adventures, I embarked on the classic vanilla cupcake quest. However, as my expertise evolved, and my experimentation expanded, I found myself delving into the world of diverse ingredients and innovative techniques. To my amazement, I stumbled upon a remarkable recipe that not only allowed me to swiftly prepare cupcake batter but also offered the convenience of storing it for future use – a game-changer in my culinary repertoire.

What truly distinguishes this recipe from others is its unique omission of butter in favor of oil. This ingenious choice not only simplifies the entire process but also eliminates the necessity for an electric beater, replacing it with the simplicity of manual mixing.

The pièce de résistance of this recipe, in my opinion, is the delightful sugar crunch that graces the top of these cupcakes. It introduces a delightful textural element and elevates the overall aesthetic appeal of the cupcakes, rendering the baking process all the more enjoyable and the end result truly irresistible.

Vanilla Cupcake Recipe without Butter

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 3 Eggs
  • 150 Gram Sugar
  • 1 tbsp Vanilla extract
  • 150 ML Oil
  • 80 ML Milk
  • 200 tbsp All-Purpose Flour
  • 2 tbsp Baking Powder
  • 1/2 tbsp Salt
  • Sugar Used for sprinkle

Instructions
 

  • In a mixing bowl, whisk together eggs, sugar, and vanilla vigorously for a solid 2 minutes until the mixture becomes creamy and well combined.
  • Next, introduce the oil and milk into the bowl and continue to beat for more than 2 minutes, ensuring that everything is thoroughly blended.
  • Gradually add the all-purpose flour, baking powder, and a pinch of salt to the mixture. Stir diligently to achieve a well-mixed batter.
  • Now, cover the bowl and allow the batter to rest in the refrigerator for a period of 1 hour. This step is crucial for enhancing the final texture and flavor of your cupcakes.
  • Prepare a cupcake tray by placing cupcake liners in each cavity. Carefully fill each liner with the prepared batter, ensuring not to overfill. To remove any air bubbles and ensure even distribution, gently tap the tray on your working surface 2-3 times.
  • For that extra touch of sweetness and a delightful finish, generously sprinkle some sugar on top of each cupcake. This recipe should yield approximately 12-14 cupcakes, depending on your desired size.

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