Eggless Vanilla Cupcakes Recipe

Instructions

Cupcakes:

1. In a big size bowl, sift together the powdered ingredients (Flour, Cornstarch, Baking Powder, Baking Soda, Salt) and mix well until combined.
2. In a medium size bowl, pour Condensed Milk, Yogurt, Vanilla and mix well (you can use a whisk or an electric hand mixer) until combined. Add Oil in two-three times and mix for few minutes until smooth and combined.
3. Add in two times the wet ingredients into the dry ingredients and mix well until smooth and well incorporated (if you use an electric mixer, don't overmix the batter).
4. Scoop the batter evenly among 8 lined muffin molds, about 2/3 full each.
5. Bake in preheated oven at 340°F - 170°C for about 17 minutes.
6. Cool down for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Frosting:

1. In a big size bowl put chilled Mascarpone cheese.
2. Scrape a Vanilla Bean and add the seeds into Mascarpone. Add Powdered Sugar in two times and mix with a spatula until well incorporated (don't overmix).
3. In a chilled bowl, pour chilled Whipping Cream and whip until stiff peaks. Gently fold in three times the whipped cream into the Mascarpone mix.
4. Transfer the Frosting into a piping bag (big open star piping tip, Wilton 1M) and decorate the cupcakes.
5. Serve or refrigerate the cupcakes until ready to serve.