When I think about Vanilla cake, I am always reminded of my college days when I was on a baking spree. I used to bake so many different varieties and my friends used to love dropping by. It was also a time when I didn’t bother much about baking with eggs, even though I wasn’t eating it. I simply used to bake and share with others. Somehow now I won’t want to spend time baking a cake with egg, when I won’t eat it. I guess lot of this thought has to do with age. As we grow older, we end up getting attached to certain way of thinking.
Lot of things end up being that way. For example, I have never tasted a meat based Biryani. When I was eating meat, Biryanis were not that famous. The only version that Amma used to make was the Nawabi Chiicken Biryani and I vividly remember it being out of the world. We still get the same feedback even today. I don’t miss not having tasted, it’s simply a fact, the final note. Certain things will never happen, the finality in that thought is amazing. Well I know I end up with such poignant thoughts at this time of the year. However with a funny face forward for much more to come!
Baking time: 13 – 15 mins
Eggless Vanilla Cupcake
All purpose flour – 1 cup
Baking powder – 1 tsp
Butter – 2 tbsp
Powdered sugar – 2 -3 tbsp
Milk – 1/2 cup
Vinegar – 1 tsp
Vanilla essence 1 tsp
Chocolate chips – opt
Chocolate sauce to drizzle over the top (opt)
How to bake Vanilla Muffin
Shift the flour with baking powder and keep it aside.
In a bowl, take the butter and cream it well with sugar.
Add the flour mix along with the milk and vinegar alternating both.
Pour into lined muffin tray and bake in a pre heated oven at 185 C for 13 – 15 mins.
Allow it to cool over a wire rack before serving warm.
You can add chocolate chips for extra flavoring. Else glaze it with chocolate sauce.