This is one of the best eggless cakes I have made- very soft and moist and delicious.
I'd repeat this for sure!!!
Ofcourse, I made alterations, specially Butter, got it down to 3/4th cup of Oil & 1/4 cup Butter. Sugar, simply reduced it to Half. I was in a hurry to cut them and take them along, so I could nto take a nice picture, but I still have a decent one from my phone.
I am glad to hear it Holly. Mine loves it too and keeps asking for it. My husband is also a fan. It was only after seeing their reaction I was convinced about the name for the cake :) --DK
;) :p --DK
Its a milk with just 2% milk fat. You can use whole milk or skimmed milk instead --DK
It will be a very soft cake. Mine was very delicate when I removed it from the oven. I let it cool down for about 15-20 minutes before I was able to cut it into pieces. I do mention that in my post. But it was not a pudding consistency for sure. I think the liquid ratio must have been a little more for you causing this. --DK
1 stick of butter = 113.4 gr, so yes --DK
Its in Step 1
I guess you can. As for the other proportions, I cannot say it without trying! Take a risk, who knows it might blow your mind :)
Thanks for the pointer Abhilasha. Have updated the ingredients now :)
I have no idea about the yogurt smell! This is the first time I am hearing about it..was it a sour yogurt? Make sure it does not taste so. As for the cupcakes, yes, every cake recipe can be easily made into cupcakes. The only care that should be taken is the baking time. The cupcakes will bake faster than a cake hence reduce the cooking time.
Oh yes, you can :)