Lowfat and Eggless Cupcakes

Note: Click on the picture to view the original size.
My sister in law and my good friend both are vegetarians. So, whenever I make something nice without egg, I get all exited and I share it with them (at least the recipe) the first thing! I have tried several methods of baking without egg; I used mashed banana also once which was a total flop.
Here is one recipe which is low fat and yet great in flavor and consistency. All you vegans out there, you will be pleasantly surprised by this simple recipe. Below measurements bake about 30 mini cupcakes.

Brown Sugar (light or dark)- 2/3 cup
All purpose flour (maida)- 1 and 1/2 cup
Vanilla extract-1 tsp
salt- a pinch
Baking powder - 1 tbsp (no, you cannot avoid this)
flavorless oil (I used regular cooking oil) – 1 tbsp
Apple cider vinegar (optional): 1 tbsp
Water- 1 cup

Optional: Vanilla frosting.

Make sure you follow the exact measurements. This makes a lot of difference in taste and texture. I had to try this many times before I got the desired taste.

Procedure:
1. Mix all the above ingredients with the exception of water.
2. Then add water and sift thoroughly without any lumps. This is the difficult part (yeah baby...use that muscle). Don't add more water. 1 cup should be enough for the above measurements.
3. At this point pre heat the oven to 350F/180C.
4. Line in the cupcake liners in the baking tray.
5. Fill them to just below the trim. Don't over fill it as these expand while baking.
6. Once the oven is ready, bake them for 17 minutes (14-17mins for mini cakes and 18-20 mins for regular muffins). Remove them from the oven and let them cool a little bit before adding frosting (which is optional, I used Vanilla).


Frosting:
I was too lazy to make frosting from the scratch; so I used the store bought Vanilla frosting.