Eggless vanilla chocochip cupcakes

Ahh! Simple gorgeous supersoft eggless chocochips vanilla cupcakes, I am sure all kids would love this. Made these perfect looking ones in my new Wilton cupcake mould. I got 12 cupcakes with the below measurement. Cupsize is 240 ml. Always use a good quality vanilla extract for better flavour. 

Ingredients:

• All purpose flour 150 gm
• Cornflour 20 gm
• Salt a pinch
• Sugar 125 gm 
• Baking powder 1/2 tsp
• Baking soda 1/4 tsp
• Vanilla extract 1 tsp
• Oil 60 ml (1/4 cup)
• Melted butter 30 ml (2 tbsp)
• Milk 120 ml (1/2 cup)
• Apple cider vinegar 1.5 tsp
• Chocochips 1/4 cup

Method:

• Preheat the oven at 150-160 degree Celsius for ten minutes.
• Line a cupcake mould with liners and keep it ready. If you want, lightly grease the base of the liner.
• Sieve the all purpose flour, cornflour, salt and the rising agents 5-6 times.
• Add the vinegar to the milk and stir it well. Keep it aside for five minutes to make the buttermilk.
• Now powder the sugar and add it to the buttermilk. Add the oil and melted butter to it. 
• Mix everything well to get a homogeneous mixture. Now add the vanilla extract and stir.
• Slowly add the wet ingredients to the dry mixture and fold it gently.
• Fold in the chocochips to the batter.
• Fill the cupcake mould to 2/3 rd of its capacity. Tap the mould gently to remove air bubbles if any.
• Bake the cupcakes in the middle rack of your oven for 20-22 minutes or till a toothpick inserted into the centre comes out clean.
• Remove the tray from the oven and cool for 3-4 minutes.

• Transfer the cupcakes onto a cooling rack and cool it well. 

• Store in airtight container once it is fully cooled.