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Eggless Tutti Frutti Cupcakes Recipe for Soft, Colorful Treats

After a savoury bake yesterday, it was time for something sweet. These are the tutti frutti cupcakes my daughter made for this post. The recipe is a simple variation of my basic vanilla cake with condensed milk. Adding tutti frutti gives a pleasant crunch and colourful specks inside. My daughter was thrilled when I asked if she wanted to bake — my nephew was home for the holidays and she was eager to make a special treat for him.
I handled the measuring and the hot cupcakes; my daughter did the mixing, filling and baking. Her friend joined in and the three kids had a wonderful time baking and then gobbling the cupcakes. They disappeared within three hours. I halved my usual recipe and made a baker’s dozen — 13 cupcakes. I meant to sprinkle some tutti frutti on top before baking for a prettier finish, but it didn’t occur to me until they were already in the oven. The tops look plain, but the interiors are colourful.
Makes 13 cupcakes
Ingredients:
Flour / Maida – 1 cup
Baking Powder – 1 tsp
Baking Soda – 1/2 tsp
Salt – 1/2 tsp
Butter – 1/4 cup
Condensed Milk – 200 ml
Vanilla Essence – 1 tsp
Milk – 1/2 cup
Apple Cider Vinegar – 1/2 tsp
Tutti Fruity – 1/2 cup
Procedure:
1. Preheat the oven to 180°C (350°F).
2. Line a muffin pan with paper liners.
3. In a bowl, cream together the condensed milk, butter and vanilla until smooth.
4. Mix the milk and apple cider vinegar, then let it sit for about 5 minutes to curdle slightly.
5. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
6. Add the milk mixture and the dry ingredients alternately to the butter-condensed milk mixture, beating until just combined. Do not overmix.
7. Toss the tutti frutti with a teaspoon of flour (this helps prevent sinking) and gently fold it into the batter.
8. Using an ice cream scoop or spoon, fill each liner about two-thirds full.
9. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool on a wire rack before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#51.

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Eggless Tutti Fruity Cupcakes

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Ingredients

Ingredients

  • Flour / Maida – 1 cup
  • Baking Powder – 1 tsp
  • Baking Soda – 1/2 tsp
  • Salt – 1/2 tsp
  • Butter – 1/4 cup
  • Condensed Milk – 200 ml
  • Vanilla Essence – 1 tsp
  • Milk – 1/2 cup
  • Apple Cider Vinegar – 1/2 tsp
  • Tutti Fruity – 1/2 cup

Instructions

Procedure

  • Preheat oven to 180°C.
  • Line a muffin pan with paper liners.
  • Cream together condensed milk, butter and vanilla.
  • Mix milk and vinegar; let it sit for 5 minutes.
  • Whisk flour, baking soda, baking powder and salt together.
  • Add the milk and flour mixtures alternately to the butter mixture and beat until incorporated.
  • Toss a teaspoon of flour with the tutti frutti, then fold into the batter.
  • Fill the liners two-thirds full using an ice cream scoop.
  • Bake for 15–20 minutes or until a toothpick comes out clean.
  • Cool the cupcakes on a wire rack and serve.