Celebrate this Independence Day with this yummy, easy to bake an eggless cupcake.
Dry Ingredient:
11/2 cup Flour
1tsp Baking powder
1/4 tsp Salt
Wet Ingredient:
1/2 cup plain Yogurt
1 cup Sugar
1/2 cup rice bran / canola oil
1/3rd cup Butter
1tsp Vanilla extract
Icing recipe:
2 cups Heavy cream, chilled
1 cup icing sugar
1 tsp vanilla
10-12 drops or 1/2 tsp of Orange food color
10-12 drops or 1/2 tsp of Green food color
Directions for icing: Beat the cream until frothy. Add the icing sugar and vanilla gradually while beating. Whip until light and a thick enough consistency to spread as an icing. Separate into three portions and fold in food color. Use immediately.
bake for 20minutes
180°C
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