Eggless Lemon Cup Cake Recipe
- All purpose flour – 1 cup
- Baking powder – 1 tsp
- Salt – one pinch
- Sugar – ¼ cup
- Sunflower oil – 1/3 cup
- Sweetened Condensed Milk – ½ Can ( 1 can = 385 g)
- Lemon essence – 1 tsp
- Lemon Zest – ½ tsp
- Curd – 1/3 cup
- Lemon juice – 1/3 cup (diluted)
- Yellow food color – few drops
(Note: 1 Cup = 250 ml.
Whenever you are mixing for the cake with hand or hand mixer, you should mix in one direction only to get soft cakes.
Make sure all the ingredients are at room temperature before you start mixing
Make sure your oven settings are correct, else cakes won’t come proper)
Method: (With Step-by-step pics)
Preheat oven to 175 degree. Line a cupcake tray with cup cake liners and keep it ready.In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl take sugar and oil. Mix with a mixer in high speed until its combined well. (I mixed in a cup, as its easier to pour to the cup cake liner in the end)
Add condensed milk and mix with high speed.
Add lemon essence, yellow food color and lemon zest
Add the dry ingredients to it, about 2tbsp at a time mixing after each addition, just until combined. (all step from this step should be done in low/medium speed)
When you start finding it difficult to mix start adding curd and mix
Add lemon juice and mix until combined. Batter is ready (The batter prepared will be runny)
Pour the batter in the cupcake tray (3/4 maximum in each liner)
Bake for 10 – 15 minutes, or until a toothpick comes out clean. Remove the cup cakes from the pan and let it cool. Serve and Enjoy. (Use good quality liners. The cupcake should cool complete to come out of the liners well. If you find its sticking to liners, wait for the next day, it will come out well from the liners)
I used Fresh Cream Frosting for the Cupcake. Recipe here