EGGLESS VANILLA CUPCAKES

Recipe yields: 6 cupcakes

INGREDIENTS:

For cupcake sponge:

• The Select Aisle’s T55 All Purpose Flour - 100 grams
• The Select Aisle’s Baking Soda - 1.5 grams
• Yogurt- 145 grams
• The Select Aisle’s Aluminium free baking powder- 2 grams
• Sugar -75 grams
• Oil - 60ml 
• The Select Aisle’s Vanilla flavour- 2ml

For frosting:

• Whipping cream- 250ml
• Icing sugar- 10 grams
• The Select Aisle’s Pink gel colour - 2-3 drops
• The Select Aisle’s yellow gel colour - 2-3 drops
• The Select Aisle’s orange gel colour  - 2-3 drops
• The Select Aisle’s dark green gel colour - 2-3 drops
• The Select Aisle’s Red gel colour - 2-3 drops
• The Select Aisle’s blue gel colour - 2-3 drops
• The Select Aisle’s purple gel colour - 2-3 drops

PROCEDURE:

1. Preheat the oven to 180 degree C. 
2. Take yogurt and baking soda in a bowl, mix well and set it aside.
3. In another bowl, combine oil and sugar together and then add the foamed yogurt into it along with vanilla flavour.
4. Add in flour and baking powder. 
5. Fold them gently and spoon into lined cupcake cases till ¾th full.
6. Bake for 20 mins. Remove and cool completely.
7. For frosting, take the whipping cream in a chilled bowl and beat it by adding icing sugar and vanilla flavour until it reaches stiff peaks.
8. Then, split the frosting into 7 different bowls and add each of the gel colours into it  and mix it gently.
9. Transfer the frosting into a piping bag and frost your cupcakes..!