Eggless Gulab Jamun Cup Cakes

Eggless Gulab Jamun Cup Cakes

Look at the soft, fluffy & spongy cup cakes without any cracks fresh out of the oven

Yields 12 cup cakes

Ingredients 

1. Gulab Jamuns 3

2. All Purpose Flour 11/2 cups

3. Hung Yogurt at room temperature 1 cup

4. Condensed Milk 11/4 cups (or 1 cup of sugar)

5. Vinegar 1 tsp

6. Milk at room temperature 2 tbsp

7. Vanilla Extract 1 tsp

8. Oil 1/2 cup

9. Baking Powder 1 tsp & a pinch extra

10. Baking Soda 1 tsp

Method Of Preparation 

1. Preheat the oven to 350 F

2. In a large bowl, mix together oil & condensed milk until well combined.

3. Then to this add the vanilla extract, vinegar, milk & mix everything together.

4. Then add yogurt, little by little & beat till it becomes a uniform mixture. 

5. In another bowl sift together flour followed by baking powder & baking soda.

6. Add the dry ingredients into the wet mixture & beat well for less than 30 seconds

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7. Line your cup cake molds with silicone or paper cup cake liners. 

8. Cut each gulab jamun into 2 halves.

9. Add 2 tablespoons of batter into the moulds & then place the gulab jamun in the center & then fill in the moulds with batter upto 3/4th.

10. Bake these cupcakes in the pre heated oven for about 15-20 minutes.

11. Once done, take them out of the oven & transfer them to a cooling rack.

12. You will know your cupcakes are done, when a skewer inserted into the center of one of the cupcakes comes out clean. 

13. You may eat it plain or you may decorate it with the toppings of your choice.

Look at the texture, see how spongy it is.

Notes:

1. Do not over-bake the cupcakes as they may lose all the moisture in them & become dry.

2. If you plan to store the cupcakes, then you may need to keep them covered in an air tight container.

3. You may skip adding the gulab jamun so if you want to & just keep it plain & simple.

4. If your adding the jamuns, make sure you place them right in the middle & not towards the sides.

5. You can replace oil with butter & condensed milk with 1 cup of sugar. I added condensed milk for an even more soft & fluffy texture.

6. Reducing the quantity of oil/butter will not yield you good results. If at all you don't want to use 1/2 cup oil, then you may add 1/4 cup oil & 11/4 cup yogurt(reduce the quantity of oil by 1/4 & increase the quantity of yogurt by 1/4). This will fetch you the same result as with 1/2 cup oil.

6. The yogurt needs to be thick & not watery.

7. The batter needs to be thick & not flowy.

8. Once you add the dry ingredients to the wet mixture then make sure you do not beat the mixture too much. Just beat enough to combine all the ingredients together. 

9. You can use the same batter to make the basic vanilla sponge cake. It will take around 35 minutes for the cake to be done.

10. My cupcakes were done in 18 minutes. Depending on ur oven it may take anywhere between 15-18 minutes. If your making mini cup cakes, then it may take about 12 minutes. Do not open the door of the oven atleast for the first 12 minutes. Frequent opening & closing the door will make your cupcakes crack on the top. After 15 minutes, keep an eye on the oven. 

11. Do not let the batter sit on ur countertop for a long time once it is ready as the the baking soda in it starts to react & ur cake will become hard. Pour the batter into the moulds as soon as it is ready.

12. Adjust the quantity of condensed milk as per your preference.