Eggless vanilla chocolate chips cupcakes

Ingredients

• Maida - 1.5 cups
• Cornflour - 1 teaspoon
• Butter - 1/4 cup
• Powdered sugar - 3/4 cup
• Milk - 3/4 cup
• Vanilla essence - 3/4 teaspoon
• Salt - 1/2 teaspoon(if using unsalted butter)
• Baking powder - 1 teaspoon
• Chocolate chips - 1.5 tablepsoon

Preparation

• Sift the flour, baking powder, cornflour and salt together atleast twice to make sure they are evenly distributed. Keep aside.
• In a wide bowl, cream the butter and sugar using a whippe until the sugar is completely dissolved, Keep aside.
• Add vanilla essence to the milk, mix well and add the milk to the creamed butter sugar mixture. Beat it well until its light and creamy.
• Now add the flour in 2 parts to the above creamed mixture and mix well. The batter will be very creamy like shown in the below pic. The consistency is inbetween thick and runny.
• Add in the chocolate chips reserving half a tablespoon alone for the topping. Just fold in gently, dont overmix.
• Arrange muffin liners in the pan and spoon the mixture to fill 3/4 of the muffin pan.
• Preheat the oven to 180 deg C and bake it for 25-30 minutes until a fork inserted comes out clean.
• The top will be lightly golden brown, and mine got done in exactly 27 minutes.
• Allow it to cool on wire rack for 10 mins and then enjoy your cupcakes.

Questions

Photos of members who cooked this recipe