Eggless Vanilla Cranberry Cupcakes

"May be this year, we ought to walk through the rooms of our lives not looking for flaws but looking for potential." 

- Ellen Goodman

Wishing all of you A bright and blessed happy new year 2014 !!!

Last year around same time I had posted Eggless vanilla cupcakes using curd. Today's recipe is based on the same recipe with few alterations as suggested by Vaishali from Yummy whips. 

1 and 1/2 cup all purpose flour
1 and 1/4 tsp baking powder
1/2 tsp baking soda
1/4 cup oil
1 cup thick curd
1 cup powdered sugar
1 and 1/2 tsp vanilla essence
1/4 cup dried cranberries, chopped


Sieve flour and keep aside. Cream curd and powdered sugar well until the sugar dissolves completely. Now add baking powder, baking soda [sieve them to remove any lumps if any] to the creamed sugar curd mixture and mix well. Leave aside for 5 minutes and or till you see the bubbles appearing. Add essence, oil and mix with a hand whisk. Next add the already sieved flour gradually little by little to wet ingredients. Beat well with a whisk until the mixture becomes thick and creamy. Switch to a spatula and mix it gently taking care not to over do it. Toss the chopped dried cranberries with all purpose flour and then later add them to the batter.

Meanwhile preheat the oven at 200 degrees C for 10 minutes. Prepare the cups by placing liners and keep them ready. Fill each cup 2/3 rd full and bake in a preheated oven at 200 degrees C for 5-7 minutes. Now reduce to 180 degrees C and bake further for 10 -12 minutes or till the fork comes out clean. [Oven timings may vary, keep a watch on your cake and check for doneness]. Allow the cake to cool down completely on wire rack for 10 minutes. Decorate them as per your preference and serve them. Here I have decorated them with veg fondant cut with cookie cutters.

Happy baking!