Eggless Vanilla Cupcake

After the success of using Yogurt to replace egg in Brownie, we now try the Yogurt based cupcake. It turns out to be great.

Ingredients:

Cake flour - 2 Cups ( If you use all purpose flour, replace 4 TBSP of it with cornstarch or corn flour)

Thick Yogurt - 3/4 Cup Minus 1 tbsp (If yogurt is watery take 1 Cup Minus 1 Tbsp) I used the homemade yogurt
Unsalted Butter - 5 TBSP at room temperature
Baking powder - l and 3/4 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Sugar· 1 Cup (this is sweet in my opinion, I should try reduce this to 3/4 cup next time)
Vanilla extract - 2 tsp
Lemon juice - 1.5 tsp

Yields - 12 Medium Size Cupcakes

Steps:

1. Preheat oven to 350F.
2.  Mix all the dry ingredients, except sugar, in a mixing bowl.
3. In another mixing bowl, beat the room temperature butter and sugar until it looks creamy, then add yogurt and vanilla extract.
4, Add the flour mixture to batter in batches.

5. Finally add lemon juice/vinegar and blend well.

6. Drop in cupcake baking cups to 2/3 of the cup and bake for 12-15 minutes or till toothpick/chopstick inserted at center comes out clean.