No matter how much time you spend in a kitchen, there are always some things that are not your forte. For me eggless baking has never come easy…perhaps my attempts are sabotaged by some of my first attempts which were always disastrous. From cakes that looked like rubber to cupcakes that felt like tennis balls…my earlier attempts made me cringe with embarrassment. Thankfully, much to the encouragement and constant requests from my readers and Facebook family, I come up with a cracker every now and then…don’t get me wrong, there are more disasters than victories.
When it comes to eggless cakes and bakes, I often find beautifully decorated cakes that can set you up for disappointment. One bite and the cake is either too dry, heavy and the bicarby bitterness overwhelming. I have been playing with a recipe for an eggless cupcake for a while and why not make a celebration cupcake? Last week, I did a feature in the Post Newspaper and featured my Eggless Burfee Cupcake creation. The recipe has been tested for a while and each time I made a batch, I thought of ways to improve the texture and flavour. Taking inspiration from an Indian speciality fudge, I added Klim and dessert cream to the recipe…it was one of those recipes that go something like this….a few tablespoons of that, let’s add a little cream, stir and check consistency, then a few pinches of cardamom….lick the spoon and, ‘Aha, it needs more sugar!’ For a quick and easy flop proof burfee recipe, click here, https://yudhikayumyum.com/2013/10/31/idiot-proof-burfee/ and check out my latest competition to win a 30cm skillet valued at R3200 from AMC Cookware here, https://yudhikayumyum.com/2015/05/04/cookware-for-queens-and-a-few-kings-too-the-amc-cookware-competition/
I develop recipes over the weekend and get my kids to take notes on my ramblings and document the recipe changes. I took a peek at these cupcakes while they were in the oven. They looked like scones and my heart sank momentarily. It’s a case of not judging a book by it’s cover…the scone like appearance masked the deliciously light, moist cakes. I topped them with a generous slathering of cream cheese frosting but you could use butter cream or whipped cream if you prefer.
Eggless Burfee Cupcakes
125g soft butter
100g Klim milk powder
100ml dessert cream
200ml full cream milk
5ml vanilla essence
210g cake flour
7,5ml baking powder
5ml bicarbonate of soda
Pinch of salt
2,5ml ground cardamom
Pre-heat the oven to 160°C.
In a free standing mixer or with a hand held beater, ream the butter until light in colour.
Add the sugar gradually and continue creaming until fluffly.
Stir the mix powder into the mixture and continue creaming
Gradually add the dessert cream.
Combine the full cream milk and vanilla essence.
Sift the dry ingredients.
Add half the sifted flour to the mixing bowl and beat until smooth.
Add half the milk and mix well, followed by the remaining flour.
Pour the remaining milk and beat until smooth.
Divide the mixture into a cupcake pan, lined with paper cases.
Bake for 22 – 25 minutes or until a skewer comes out clean when the cakes are tested.
Remove the cakes from the tin immediately and leave to cool on a wire rack.
Cream cheese frosting
120g soft butter
375ml icing sugar
230g plain cream cheese
5ml Vanilla paste or extract
Tinted almonds, to decorate
For the frosting:
Cream butter and gradually add the icing sugar until light in colour. Add the cream cheese and continue beating. Add vanilla essence. Continue beating until smooth – do not over-beat as the frosting can split.
Once the cupcakes have cooled, frost them using a spatula and decorate with tinted almonds.