Egg-less Vanilla Cupcakes with Salted Caramel Butter Cream Frosting

 A friend of mine asked me to bake some cupcakes for the potluck at her house. When we were calculating the numbers,  it was around for 40 People ( including kids). Then we both were discussing what cake to make for the party , we came up with basic vanilla cupcakes with my signature caramel butter cream frosting . Later we noticed the potluck was on a Friday and majority people don't eat eggs. So I decided to make these eggless version.

The cake was super moist , fluffy and everybody loved it . The Salted Caramel Butter cream accompanied the cupcakes really well. 

INGREDIENTS:

For the Cupcakes:                                                   Recipe source: Nita Mehta

APF - 2 + 2/3 Cups ( 300 gms )

Thick Yogurt - 1 Cup

Sugar - 3/4 Cup + 2 TBLS ( 150 - 180 gms )

Cooking Oil - 1/2 Cup

Vanilla Extract - 1 1/2 TSP

Baking Powder - 1 1/4 TSP

Baking Soda - 1/2 TSP

For the Salted Caramel Buttercream: 

Butter - 2 Stick ( 1 Cup)

Icing Sugar -  2 Cups + 2/3 Cups 

Vanilla Extract - 1 TSP (Optional)

Caramel Sauce - 1/2 Cup or  Depending on your taste ( Recipe )

Fresh Cream /Milk - 1 TBLS

INSTRUCTIONS:

For the Cupcake:

• Preheat the oven at 350 F.
• Align the Muffin pan with cupcake liners.
• Beat the sugar and yogurt till the sugar gets dissolved.
• Now add the Baking powder and Baking soda . Mix well . Allow it to rest for 5 minutes. The mixture will be Bubbly and frothy.
• Sieve the All purpose flour ( APF) to make sure there is no lumps.
• Now add oil and vanilla essence  with the yogurt mixture and mix well.
• Sift the flour in three batches and fold it.
• Beat the batter for less than 30 Seconds to make sure there is no lumps in the batter.
• Pour it in the prepared Muffin Pans and bake it for 25 to 30 minutes.
• Once it is done , Allow it to cool in a wire rack .
• Make sure it is completely cool before frosting them.

For the Salted Caramel Butter Cream:

• In a bowl , Beat the butter till it is smooth and creamy .
• Little by little add the icing sugar and keep beating till everything is combined well.
• Add Vanilla extract and caramel sauce . Beat it till everything is mixed well.
• Lastly add the cream/ milk and beat for another minute.
• Put the icing in the piping bag and decorate as you wish.

Note:

•  If you are baking anything eggless try to bake it on the day of the event/ Party.
•  Eggless Cake/Cupcakes tend to go harder the next day.
• You can Spray some Sugar syrup to keep the moistness.
• I feel eggless cakes/cupcakes are lesser in sweet than the usual cakes so I normally prefer buttercreams especially Caramel buttercream / Chocolate Buttercream for the eggless version .
• Caramel sauce can be stored in a airtight box/bottle and refrigerate for more than a month.

Linking the post to Cake Mela