This is an exceptional most delicious eggless cupcakes I made using cannellini brine as a substitute for eggwhites and my favorite wheat flour which I have used half cup. The texture of this cake is as same as egg whites spongy and fluffy!
Lemon gives excellent flavor to cakes and I have used normal icing with some lemon juice and zest. A pinch of green food coloring in icing to give a tempting appearance to these lovely cupcakes. In this recipe I have not use any electronic beaters, my cupcakes were baked evenly and as you can see the pictures, they look so fluffy and spongy! The taste as an eggless cake, I will say delightful and will do it again for some special occasions.
I made 12 cupcakes, 6 cupcakes i made which I have used silicone mold. It has its own natural non stick surface and gives a good advantage as no parchment paper or cupcake liners needed. They are easy to unmold and guarantee no breaking cake due to its soft nonstick surface. And the another 6 cupcakes is baked on a nice non-stick mold gifted by my sweet little sis in law but requires cupcake liners. I did not have cupcake liners, so here I will show you how to line a cupcake using parchment paper.
Measure the top circle and the height of the cup mold. Cut the parchment paper into 6 equal stripes, cut them 3 cm longer than the top circle size you measured and the height by 1 cm more. Fold the stripes like a folding fan as shown in pictures. Measure the bottom of the cup mold by placing the paper inside the bottom cup and cut the circles.
Now, grease you cupcakes mold with margarine
Place the circles first and press all around the corners
Gently place the stripes on the sides and press with your fingers to make sure that they stick well.
Ingredients for cupcakes:
1/2 big yellow lemon
3/4 cup of refined white sugar
6 tbsps milk powder mixed with 2 tbsp warm water (1/2 cup thick unsweetened milk) Note - you can use 1/2 cup of condensed milk then reduce the sugar amount to 1/2 cup or you may use unsweetened condensed milk then do not change the quantity of the sugar
2 tbsp cannellini brine
1 tsp vanilla essence
1 punch of lemon zest
2½ tbsp room temperature margarine
1/2 cup + 2 tbsp plain flour
1/2 cup wheat flour
1½ tsp baking powder
Ingredients for lemon icing:
1 cup powdered sugar
1 tbsp margarine
2 tbsp lemon juice
1 pinch lemon zest
1 pinch green food coloring
Method ~
Preheat oven 180 degrees Celsius for 10 minutes
In a large metal bowl, sqweeze 1/2 of a big lemon to take out the juice and remove the seeds otherwise it may affect the taste
Mix with sugar
Add softened margarine
Mix well until creamy
Add the thicken milk or condensed milk and mix
Add 2 tbsp cannellini brine all at once
Mix with a silicone spatula
Add lemon zest and vanilla essence
Sift flour, wheat flour and baking powder
Stir the sifted dry ingredients into the wet mixture
Mix until combined, press your spatula to make sure there's no lumps
Do not over mix
You must end up into a smooth and thick batter
Pour the batter into the prepared baking mold and bake in preheated oven on 180 degrees Celsius for about 20 to 25 mins
In the meantime prepare the icing, mix margarine and powdered sugar
Add lemon juice and zest
Add a pinch of green food coloring and mix well
Frost your cupcakes!
