Eggless Tutti Frutti Cupcake Recipe with step by step pics. Made from simple everyday ingredients, this colorful easy cupcake recipe with tutti frutti- (raw candied papaya) will be your new favorite, It’s like…. magic! As Christmas and New Year are around the corner, I was thinking for a while to share some fruit-based baked goodies. I have already shared Christmas Fruit Cake/ Plum Cake, Kerala Style Christmas Cake, and even Tutti Frutti cake so was running out of ideas and had to finish 1/2 packet of leftover tutti frutti too which was nearing the expiry date. Suddenly, this recipe flashed in my mind and the truth is, it’s notoriously hard to find a really good, classic cupcake recipe nowadays.
Furthermore, if you’re looking for an easy-to-bake treat for a delectable after-meal dessert, and everyone knows that cupcakes are great for all occasions, then do try this recipe and let me know your comments.
Check my other Baked Goodies like
1. Vanilla Muffins
2. Coffee Cake
3. Sooji / Rava Cake
4. Orange Cupcake
5. Chocolate Cupcake
6. Birthday Cake
Tutti Frutti Cupcakes
Tutti Frutti Cupcake Recipe - Eggless Cupcake Recipe
Equipment
- OTG Oven / Microwave Oven
- Electric Whipper
- CupCake Liners
- CupCake Mould
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 1½ Cup Maida / All-Purpose Flour
- 1 Cup Curd Link for Homemade Curd
- 1¼ tsp Baking Powder
- ½ tsp Baking Soda / Cooking Soda
- ½ Cup Cooking Oil
- ¾ to 1 tsp Vanilla Essence
- ¾ to 1 Cup Granulated Sugar / Powdered Sugar
- ½ Cup Tutti Frutti
Instructions
- Set ready with all your ingredients, as you have to be quick enough for this recipe. The ingredients in the first pic are dry ingredients and the second pic is wet ingredients. Ensure the curd is at room temperature and fresh, not sour.
- In a mixer, powder the sugar. This step is optional only if you are using fine sugar, then no need to powder it. Toss the tutti frutti with 2 tsp of flour/maida, so it doesn’t sink to the bottom of the cake.
- To a mixing bowl, pour the curd, then whisk until smooth and creamy. Now, add the powdered sugar and whisk gently.
- Sift the flour/maida and keep by side. To the curd and sugar mixture, add the baking powder, baking soda and mix well.
- Now you can see bubbles rising on top. Keep the mixture by side for 3 minutes (not more than the mentioned time). Into this mixture, pour the oil and vanilla essence.
- Then add the flour and fold the mixture gently without any lumps.
- Now add tutti frutti to the cake mixture, and gently fold it once. In the meantime, preheat the oven for 10 minutes at 180c / 350F.
- Line a cupcake tray with the liners, I used 2 liners. With an ice cream scooper or spoon, pour the batter to 3/4th level of the liner (Don’t pour till full height as the batter overflows, when the cupcakes rise). Gently tap the tray twice, so that the air bubbles to release. Place the tray in the oven and bake it for 15 to 20 minutes at 180c or till a toothpick inserted in the center of the cupcakes comes out clean. Remove the cupcakes and allow them to cool down on a wire rack.Try this Eggless Tutti Frutti Cupcake Recipe for this Christmas season.
Notes
Tips for Eggless Tutti Frutti Cupcake Recipe
1.Ensure to use curd, at room temperature only, not cold. 2. Don’t use sour curd, as it will spoil the whole taste of the Eggless Tutti Frutti Cupcake Recipe. 3. After adding baking soda and baking powder, don't give more than 5 minutes of resting time. Otherwise, these leavening agents get deactivated. 4. Sifting the flour/maida is a must, as it helps in even mixing. 5. For a healthy version, maida can be replaced with atta and white sugar with brown sugar. But the cupcakes will be a little dense. 6. Use any odourless/neutral oil only, otherwise, the cupcake smells different. Olive oil can also be used but the cupcakes turn dense. 7. Never forget to toss the tutti frutti with flour before adding to the batter, else it sinks to the bottom of the cupcakes. 8. Do not over whisk the batter as the cupcakes turn dense. If there are 1 or 2 lumps, it is ok, as it disappears when the cupcakes get baked. 9. Fill the cupcake liner to 1/2 to 3/4th level only, otherwise, the batter overflows when it gets baked. 10. Don’t over bake the cupcakes (maximum 20 mins), else it turns chewy and gets burnt on top. 11. These Cupcakes stays good for 2 to 3 days at room temperature and 1 week under refrigeration. Common tips in Baking 1. Baking powder cannot be substituted with baking soda, both are different. 2. Ensure baking powder and baking soda are within the expiry date, else the cupcakes won't raise and turn spongy. 3. Once you prepare the batter, bake it immediately, otherwise, the baking powder de-activate and the cupcake won't raise. 4. Never open the door of the oven in the first 10 minutes of baking.
Tutti Frutti Cupcake Recipe
Method for Tutti Frutti CupCake Recipe
1. Set ready with all your ingredients, as you have to be quick enough for this recipe. The ingredients in the first pic are dry ingredients and the second pic is wet ingredients. Ensure the curd is at room temperature and fresh, not sour.
2. In a mixer, powder the sugar. This step is optional only if you are using fine sugar, then no need to powder it. Toss the tutti frutti with 2 tsp of flour/maida, so it doesn’t sink to the bottom of the cake.
3. To a mixing bowl, pour the curd, then whisk until smooth and creamy. Now, add the powdered sugar and whisk gently.
4. Sift the flour/maida and keep by side. To the curd and sugar mixture, add the baking powder, baking soda and mix well.
5. Now you can see bubbles rising on top. Keep the mixture by side for 3 minutes (not more than the mentioned time). Into this mixture, pour the oil and vanilla essence.
6. Then add the flour and fold the mixture gently without any lumps.
7. Now add tutti frutti to the cake mixture, and gently fold it once. In the meantime, preheat the oven for 10 minutes at 180c / 350F.
8. Line a cupcake tray with the liners, I used 2 liners. With an ice cream scooper or spoon, pour the batter to 3/4th level of the liner (Don’t pour till full height as the batter overflows, when the cupcakes rise). Gently tap the tray twice, so that the air bubbles to release. Place the tray in the oven and bake it for 15 to 20 minutes at 180c or till a toothpick inserted in the center of the cupcakes comes out clean. Remove the cupcakes and allow them to cool down on a wire rack.
Try this Eggless Tutti Frutti Cupcake Recipe for this Christmas season.
Eggless Tutti Frutti Cupcake
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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