Wednesday, 15 June 2016

The Strawberry Egg-less Cupcake

Moist and Soft - Fluffy and Mouth-watering - A good Tea Snack for your kids. 

Strawberry Egg-less Cake

Preparation Time : 45 minutes 
Serves : 10 numbers


Strawberry Juice - 3/4 cup 

  1. Fresh Strawberry - 150 grams
  2. Sugar - 3 tablespoons 
  3. Water - 1/2 cup 

Cake Batter 

  1. All purpose flour - 1 and 1/2cups 
  2. Baking soda - 1/2 teaspoon 
  3. Baking powder - 1 teaspoon 
  4. Salt - 1/4 teaspoon 
  5. Melted butter - 100 gms 
  6. Condense milk - 1/2 cup 
  7. Sugar  - 3/4 cup 


  1. Firstly, bring the contents for strawberry juice to boil for 10 minutes. Cool it and then blend to obtain a smooth liquid. 
  2. Mix the dry ingredients of cake batter together i.e. flour,salt,baking soda,baking powder. 
  3. Soften the butter using a mixer and add sugar. When soft, slowly add the dry ingredients. Between add the strawberry pulp. Add condense milk and combine well. 
  4. The batter will be pinkish, if the batter is not moist enough, add 2 tbsp of milk and then combine. Pour the mixture to each cups and keep the tray in a preheated oven at 180 degree Celsius. Bake it for 20 mins and the cupcake is ready. 
  5. Pull it out and place it on a wire rack to cool off. 
  6. Do not over mix the batter as it becomes stiff. You can top it with strawberry syrup or castor sugar dust. 

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