Eggless vanilla cupcakes with vanilla buttercream flowers

For the Cake

 Ingredients:

170 gm (1 1/4 cup) plain flour

65 gm (1/2 cup + 4 tbsp) cornstarch or cornflour

1 tsp baking powder

1/2 tsp baking soda

250 ml (1 cups) milk + 1 tbsp vinegar

220 gm (1 cup) granulated sugar*

125 ml (1/2 cup) vegetable oil (preferably rice bran)

1 tsp vanilla extract

1 tbsp water

 Method:

Line a 12 numbered cupcake or muffin pan with cupcake liners.

In a bowl assemble all the dry ingredients the plain flour, corn starch, baking powder and soda together and sieve together once.

Pre heat the oven to 175 C/350 F.

In another bowl put in the milk and vinegar and allow it to sit for about five minutes. Put in the granulated sugar and oil and blend with a blender until the sugar dissolves. Stir in the vanilla extract.

Now put in the sieved dry ingredients into the liquid ingredients, add the additonal 2 tbsp water and blend with a blender until well mixed about 3 to 4 minutes.

With the help of an ice cream scoop or a spoon drop the batter into the cupcake liners and bake for about 20 minutes for regular cupcakes and 10 minutes for mini cupcakes.

Make mini chocolate cupcakes

For buttercream flower techniques, follow this
http://www.mycakeschool.com/blog/weve-picked-you-some-cupcake-flowers-a-blog-tutorial/
you need pink, yellow, blue and white buttercream

Vanilla Buttercream

1. Beat cream and