Red TWI photo twitterredcheckcirclesocialmediaicon32_zpsb8255daf.png Red FLI photo flickrredcheckcirclesocialmediaicon32_zps0df7798e.png Red PIN photo pinterestredcheckcirclesocialmediaicon32_zpse27bf233.png RED FB photo Facebookredcheckcirclesocialmediaicon32_zps11f2eab3.png

Monday, February 4, 2013

Eggless Vanilla muffins with Vanilla buttercream frosting

 Vanilla Muffins 2

I bake muffins frequently for my 3 year old. Have done it mostly using condensed milk as a substitution for eggs. But when I discovered the muffins recipe on the lovely Divine Taste that uses milk powder, I wanted to give it a try.
I baked a batch of basic vanilla muffins with tutti frutti(candied fruit mix) last weekend for my nephew. I was very pleased by the results! They were fluffy and light and uber delicious. I will surely be making these often.
I wanted to keep the frosting simple to I stuck with basic vanilla icing and added some sprinkles just to jazz them up.
Vanilla Muffins 3 
  cooking stuff 075vanilla Muffins 4Vanilla Muffins

Eggless Vanilla Muffins with Vanilla buttercream frosting

Yeild - Makes 12 medium sized muffins.
Makes frosting for 12 – muffins depending on the amount used for each muffin

For the Muffins-
210 gms All purpose flour or plain flour + 2 tsp for dusting
100 gms tutti frutti or candied fruit mix
1 tsp baking powder
1 tsp baking soda
100 gms milk powder
100 gms sugar
100 gms melted butter
250 ml milk
1 tsp vanilla extract
1. Preheat oven to 180 deg.
2. Line muffin tray with muffin cases.
3. Dust the tutti frutti with 2 tsp flour and keep aside.
4. Sift together flour, baking powder, baking soda.
5. In a separate bowl whisk butter, sugar and vanilla extract until fluffy. I did this for around 5 mins.
6. FOld in the sifted flour mixture into the butter sugar mixture little bz little using a whisk until well incorporated ensuring there are no lumps. Do not overmix.
7. Fold in the tutti frutti
8. Pour the batter into the muffins cases. I filled them to 3/4th capacity because I did not want my muffins to rise much above the muffin cases as I wanted to frost them.
9. Bake for 25 mins or till a skewer or tooth pick comes out clean. Baking time may vary so keep an eye after 15 mins or so.
10. Cool on wire rack or wooden board.
11. Allow them to cool completely before frosting.
For the frosting-
150 gms butter at room temperature
120 gms powdered sugar or icing sugar
1 tsp vanilla extract
a pinch of salt
sprinkles for decoration, optional
1. Whisk the butter until fluffy with a hand held mixer. This took me around 2- 3 mins. Will take longer if you do it by hand.
2. Add vanilla extract, salt and sugar little at time and continue to whisk until well incorporated. I did it for around 10 minutes.
3. Check the spreading consistency of the frosting. If took thick, add a few drops of milk and whisk. If too thin, add sugar until consistency is right so that it can be piped or iced easily.
4. Frost the muffins by filling the frosting into a piping bag with desired nozzle. Alternatively you can frost them using a butter knife. Just place a tsp or so of frosting on the muffin and spread gently with knife until smooth and covered. Garnish with sprinkles, nuts, chocolate chips.
- You can bake them plain or use berries, nuts etc.
- If you like your muffins to rise above the case level, fill the batter up to the brim.

Linking this to Sweet Luv 2013 event at Cooks Joy.


  1. Cupcakes look beautiful.. Welcome to blogging..
    Thanks for stopping by. :)

  2. Love the clicks and the cupcakes look inviting.

    Event: Sweet Luv - 2013

    1. Divya, Vardhini: Thank you for your kind words.


Thank you for visiting. I'd love to hear your thoughts!