Eggless Vanilla Cupcakes: Eureka! Eureka! I'm very happy to let you all know that I have found something that I have been looking for the past 3 years. I really cannot contain my excitement!
I guess you all are wondering what I'm talking about. If you were like me you too will join me to celebrate the discovery of an amazing recipe for eggless vanilla cupcakes.
You guys cannot believe how many recipes I have tried so far to find the perfect eggless white/vanilla cake. Now I can confidently tell you that my search has ended. This is it!
Many many thanks to Colleen Patrick - Goudreau for creating this awesome vanilla cupcake recipe. I found this in her Joy of Vegan Baking cookbook.
I had bookmarked this nearly 2 years back but got a chance to try it only this week.
I wish I had tried it earlier which would have saved me a lot of time and ingredients. I'm glad that I baked it at least now.
As the original recipe is vegan, I substituted dairy butter for the vegan butter and 2% milk for the non-dairy milk. Other than that I followed the original recipe. I cannot wait to try the vegan version too.
The version I tried with butter gave the cupcakes a very good buttery flavor. Other than the few minor changes I have suggested in the My Notes section, I wouldn't change anything else about the recipe. This is a keeper.
Do try it and I'm sure you are going to get a ton of compliments. For the frosting I followed the vegan buttercream icing recipe but used all butter instead of shortening.
How to make eggless vanilla cupcakes?
1. Preheat the oven at 375F/190C for 15 minutes. Grease the muffin tins lightly or line it with paper liners. I brushed the inside of the liners with melted butter which gave a nice color on the sides of the cupcakes.
2. Whip the egg replacer powder and 3 tablespoons of water, preferably in a blender for better results. Or just do it hand. The mixture should be frothy.
3. Add the milk and ¼ cup of water to the egg replacer mixture and stir it well.
4. In a large bowl, stir together the flour, baking powder, and salt. Set it aside.
5. In another large bowl, put the melted butter.
6. In another bowl, cream the butter and sugar until light and fluffy. This may take up to 2-3 minutes.
7. Add the vanilla extract and remaining ¼ cup of water, and beat well.
8. Add the flour mixture and the egg replacer/milk mixture in parts alternating. (See My Notes). Beat until combined.
10. Fill in the muffin cups ¾th full and bake for about 20-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Mine was done around 24 minutes (See My Notes).
11. Remove from the oven and place on a wire rack to cool. Then apply frosting as needed.
Recipe
Vanilla Cupcakes
Ingredients
- 2 teaspoons Ener-G egg replacer powder
- 3 tablespoons lukewarm water
- 1 and ¾ cups Milk (I used 2%)
- ½ cup Water, divided
- ½ cup Butter, melted
- 1 and ¼ cups Sugar (See Notes)
- 1 and ½ teaspoons Vanilla Extract (See My Notes)
- 2 and ½ cups All Purpose Flour
- 2 and ½ teaspoons Baking Powder
- ½ teaspoon Salt
Instructions
- Preheat the oven at 375F/190C for 15 minutes. Grease the muffin tins lightly or line it with paper liners. I brushed the inside of the liners with melted butter which gave a nice color on the sides of the cupcakes
- Whip the egg replacer powder and 3 tablespoons of water, preferably in a blender for better results. Or just do it hand. The mixture should be frothy.
- Add the milk and ¼ cup of water to the egg replacer mixture and stir it well.
- In a large bowl, stir together the flour, baking powder, and salt. Set it aside.
- In another bowl, cream the butter and sugar until light and fluffy. This may take upto 2-3 minutes.
- Add the vanilla extract and remaining ¼ cup of water, and beat well.
- Add the flour mixture and the egg replacer/milk mixture in parts alternating. (See My Notes)
- Beat until combined.
- Fill in the muffin cups ¾th full and bake for about 20-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Mine was done around 24 minutes (See My Notes).
- Remove from the oven and place on a wire rack to cool.
My Notes
- The original recipe called for 1 and ½ cups of sugar and that's what I used too and we felt that the cupcakes were very sweet. So I would definitely recommend to scale it down to 1 and ¼ cups, especially if you are going to frost it.
- I would increase the quantity of vanilla extract to 2 teaspoons.
- The original recipe mentioned to "just" mix together the flour and the egg replacer mixture with the creamed butter and sugar. I did the same (even though I was thinking at the back of my mind that I should not) and the batter had a lot of small lumps. Had I done that in parts alternating between the flour and milk mixture I could have avoided the lumps and would have got a smooth batter. I was hesitant to beat the mixture further to dissolve the lumps fearing it would toughen the cupcake. I expected the lumps to dissolve while baking but it did show up in the cupcakes but fortunately, it did not mess up with the taste or texture.
- The toothpick came out clean at the 24th minute but I left the cupcakes in the oven for another minute or so, which I think slightly hardened the tops. But it softened after a couple of hours. Anyhow the next time I try these I will check for doneness around the 22nd minute itself.
- I'm also thinking of using cake flour instead of all-purpose flour when I try it the next time. I think it will give even softer cupcakes.
- The serving size mentioned in the original recipe was 10-12 cupcakes but I got about 15.
Taste & Texture
Nutrition
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Sarah says
This recipe worked really great! I used my food processor to whip the butter and sugar, then to mix the water and vanilla into it. My cupcakes turned out very fluffy (something I'm not used to with eggless baking). I also used the pastry flour which probably helped. The batter was so light it was like mousse.
I also added a third cup of cocoa powder to try to make these chocolate cupcakes and I mixed in some chocolate chips to half the batter. It tasted a bit like cocoa wheats instead of chocolate cupcakes, but they were tasty and didn't even need frosting.
Thanks! I love your site!
Madhuram says
That's great Sarah.
sheetal says
can you let me know if there is a brand which has alcohol-free Vanilla extract?
Madhuram says
I'm not aware of the brand Sheetal.
Rachel says
Excited to use this recipe at my Outside School Hours Care! Finally we can make cupcakes for our egg intolerant kids.
Rachana says
Hey,
Unfortunately the recipe didn't work for me. I always have this problem with eggless baking. The top doesn't brown and the surface looks cracked. Any suggestion for that?
Also, although I believe you have mentioned that in your notes. The cupcake is quite sweet.
Thanks
Rachana
Madhuram says
This a really white cupcake Rachana. I'm guessing that you baked it too long waiting for the top to brown and it didn't but it cracked instead because of too much heat.
Rachana says
thanks Madhuram.hmm..yes that is possible. I was waiting for it to brown and definitely was in the oven, a little longer than you suggested.May be I will try out this recipe for more brown crust. They do look good I have to say
http://www.egglesscooking.com/2013/09/03/vegan-vanilla-cupcakes-recipe/
Naomi says
Thanks for this recipe. We are looking forward to trying it. We want to make two batches. Is it okay to double all the quantities and cook in bulk?
Madhuram says
Yes, you should be fine Naomi.
Jags K says
Thanks for this wonderful recipe. It worked really well. I baked this with my daughter and it came out really well. I could not get Ener-G egg replacer powder and I used 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder (from http://www.peta.org/living/vegetarian-living/egg-replacements.aspx) to create the substitute on our own. I thought that it will not come out well because of this change, but to my surprise it did and my daughter enjoyed it very well. Thanks for the recipe.
Jags K
Madhuram says
That's great to know Jags. I too will try it one of these days.
nidhi says
hi i am from India and we dont find ener g egg replacer here.As Jags mentioned about the substitute if i use the same do i still follow the same step of whipping it with milk n water? kindly guide me with it thnanx.
Madhuram says
You wouldn't need that step because you will be using water and oil.
Neelam says
Hi I have the ORGRAN no egg egg replaced would I use the same quantities?
Madhuram says
Didn't it come with instructions about how to use it? I have not used that brand, so if it didn't have instructions follow the same as Ener-G.
joyce says
Yesterday, I made a chocolate cake w/o eggs, and i used oil, instead of butter because that's what the recipe said to use...I just printed your eggless pancake recipe, can't wait to try it...thanks for your website.
Lyne says
Just a quick question and I'm sorry if it was asked before. Usually when you cream butter and sugar, the butter in not melted before. I didn't melt the butter as I grew up creaming the butter in solid form and the cake came out beautifully. Will only know tomorrow if it tastes as good as it looks. But thank you for this site, my grandson who will turn 1 tomorrow is allergic to eggs, it's a whole new world in baking for me lol
Madhuram says
Hope you and your grandson will like the cupcakes. The original recipe mentioned to melt the butter and some recipes do that though.
Tanya K White says
Hi,
I am going to try this recipe for my daughter's b-day. I want to send cupcakes to her school so I need an eggless option for the children with allergies.
Is it ok to double the recipe all at once or will it come out differently? And also do you have a link for a good frosting to with with these, also eggless?
Thanks so much!
Madhuram says
Yes you can double the recipe Tanya and check out this http://www.egglesscooking.com/2009/11/04/vegan-buttercream-icing/ for icing recipe.
Natasha says
Hi I was just curious to know if I bake it as a cake in a square pan how long will it need to bake in the oven for? Is the 20-30 minutes suitable for a cake as well?
Madhuram says
If it's the 8/9-inch pan, you will need 2 pans for this measurement and it should take about the same time to bake, be sure to check around 23-25 minutes and see if it needs more baking time.
Juhi says
Hi, I made this cup cake and it turned out very thick and didn't taste good. Sorry.
Madhuram says
I'm sorry that you didn't get the recipe right. Did you use the Ener-G egg replacer and other ingredients mentioned in the recipe?
Juhi says
Yes I used yogurt instead of egg replacer..I'm very new to baking may be that's why it happened..but I followed the method step by step..will try again.. Thanks..
Madhuram says
Baking doesn't work like that Juhi. If you are a newbie please ask my suggestion before baking the recipe rather than feeling disappointed later. You can bake this Eggless Vanilla Cake and Cake Decorating Tips recipe as cupcakes, but the baking time will be less, around 14-15 minutes, but do the toothpick test. Or else try this simple http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/. I'm sure you will like this one.
marg says
Wow, thank you for this recipe. I altered this cup cake recipe into a 12 x 12 cake. I also made it dairy free, added a little more soya milk, and the consistency was just like regular cake batter. I made a white caramel cake with this.
Made up dairy free caramel to add to the batter.
I did have a egg less recipe (did past tense), until this one. It is excellent and I have been allergy baking for many years, and this is the best white egg less batter. Oh , yes thanks allot.
Marg
Madhuram says
You're welcome Marg.
Ashlea says
I just used 2 round cake pans (not sure the size of the pans though I am sorry) and made it a two layer cake. I frosted with white icing. Turned out great!
Madhuram says
Thanks Ashlea.
pooja says
hi! i am looking forward to trying this receipe. id like to make a cake out of it. what size pan should i use?
Madhuram says
You can use one 9x13 inch pan or two 8 or 9 inch round pans.
farisha says
hi do you have an eggless recipe for 80 cupcakes
thanks
Madhuram says
Hi Farisha, I don't have such a recipe. Try this recipe as given and see whether you like it. If you like it increase the measurements proportionately to get about 80 cakes, which would be about 5 times, if you already have cupcakes left from the first test batch. To be more sure I would first just double the recipe and bake 24-30 cupcakes and then proceed further because all recipes are not meant to be halved or doubled.
Ashlea says
Love this recipe!! This also makes a great cake! I made this last year for my son's 8th birthday who is allergic to eggs.I have tried many eggless cake recipes and this is by far the best. I actually was not sure how it would turn out so I bought a store bought cake for our birthday guests incase they didnt like the eggless cake. Everyone gobbled up the eggless cake even after trying the store bought cake! This will always be our favorite white cake recipe! Thank you for sharing.
Madhuram says
Ashlea that was a great compliment. Thank you very much.
Roberta says
I have baked this cupcake about 12 times now...my little girl has an egg allergy. They come out super good, one question tough..is there anything I can do to avoid them from sinking after I take them out of the oven? They come out so cute and round at the top but after a few minutes they sink, not too bad, but they do. I'm getting ready to bake them again for her 3rd bday party and was wondering if you had any tips. BTW - I have baked using the same ingredients that you use!
On a different note: I LOVE your site, have tried a couple of other recipes including the beet brownies!
Thanks a bunch.
Roberta
Madhuram says
Thanks Roberta. The cupcakes sink if you overbeat the batter or fill the cupcake tin with too much batter. This has happened to me too.
Julianne says
Organ egg replacer is just like Ener-G and is available in the UK, both online and at Holland & Barrett.
Jack says
Any idea whether white rice flour would work as a substitute for the white AP flour?
thanks!!!
jack
Madhuram says
Since rice flour is gluten-free it cannot be substituted for all-purpose flour. You need to use xanathan gum and I'm not sure about the ratio/measurement.
Chlo says
Is there any substitute for Ener-G? I don't think that it would be available too widly where I'm from (Ireland).
Madhuram says
You could try using 1/4 cup of yogurt instead of Ener-G and water.
sanjana says
What do u mean by Ener-G egg replacer powder ?? What can i use instead of that?
Madhuram says
http://www.egglesscooking.com/2012/09/02/ener-g-egg-replacer/
Rohini says
Hi there
Thanks for this wonderful recipe ..can u please tell me from where i can buy this egg replacer powder.I live in UK so what do you is the best place to buy this product here.
Many thanks
Rohini
Madhuram says
You're welcome Rohini. Check the FAQ section to see where Ener-G is available.
Sangeetha says
Hi Madhuram,
I would love to first commend on your website. It is just great. I get everything I want. Me, being a beginner, should be thankful to you for the step-by-step instructions and suggestion on alternate tips too. 🙂
Coming to this recipe - I did try this recipe with couple of variations(will mention them two sentences later). To my surprise & excitement, it came out as I had wanted it to be. My husband & mom loved it too. It was fluffy & sweetness was fine. Ok, here comes the variations. Firstly, I didn't bake them as muffins, instead a cake. I didn't have baking powder at home. So I substituted it with 1/4 tsp baking soda + 3/4th cup yogurt (I reduced all of your measurements to half, as I thought I will try with small quantity first). I wasn't disappointed. I have earlier tried your carrot & banana muffins too. But, since I had added a pinch of baking soda more, it turned out to be bitter. Had to throw them all with great disappointment 🙁 Anyway I am bettering my skills on baking. Thanks to you once again. 🙂
Cheers,
Sangeetha
Madhuram says
Thank you very much for the compliments, Sangeetha. This recipe is a hit or miss kind of recipe because I have been receiving a mixed feedback. So it's great to know that it turned out good even after the changes you have made. Did you use Ener-G at all or just baking soda and yogurt?
Sangeetha says
Oh yes Madhuram! I did use the Ener-G Egg Replacer as well. I substituted yogurt & baking soda for baking powder. Luckily, it worked wonders 🙂 Thank you once again.
Madhuram says
Thanks for the input, Sangeetha.
Suzanne says
My daughter has an egg allergy so has never tried cake until now. This is the best one I've tried it's just like normal cake. Can't thank you enough I now have a happy little girl
Madhuram says
You're very welcome Suzanne.
Jenn says
Hi!
I tried the recipe and my cupcake turned out very spongey (the texture was like a sticky scrambled egg). It seems like the 1/4 top of the cupcake is baking a lot faster than the rest. I did the toothpick test and it kept turning out not clean. I baked them up to 30 minutes and the cupcake still did not turn out clean. Can you please help me? Also, the cupcake mixture was very liquidy. I followed the exact recipe except I used "Orgran No Eggs" instead of "Ener-G." Thank you!
Madhuram says
I'm noticing that this recipe is a tricky one. Some get it perfect and others not so much. I really don't know what the problem is. I will try it again one of these days and will share my feedback. I'm not sure if using a different brand of egg replacer is the reason.
Sukyee Ng says
Hi, I made these last night for the 1st time. They turned out well and we all felt they are far better than the batch of store bought eggless cupcakes from a local bakery. My cupcakes didn't rise really high but I think that might be due to my using not enough batter per muffin cup. I did notice they were a bit heavier in the center of the cupcake than a cupcake containing egg. My son who is NOT allergic to eggs ate them and loved it. I made these cupcakes so that my daughter (egg allergic) could bring a cupcake to school today since they are having a party for a classmate.
Madhuram says
Do you think it was not baked well inside? Did the toothpick come out clean?
Sukyee Ng says
Hi, I believe they were baked well and I did use the toothpick to test each cupcake prior to removing them from the oven. I will try adding an extra minute or two the next time I bake these to see if that makes a difference. The only concern with that is the outside might get too overdone because when we ate them, the outside was hard. I might also try not mixing it too much. Regardless, the cupcakes was far superior in taste than the store bought batch we got from a bakery. Those cupcakes were dry and tasteless! I will never buy the eggless store bought cupcakes again.
Madhuram says
For some reason not everybody gets this recipe right. You could try the other easy eggless vanilla cupcake recipe I have. That`s pretty good too.
Sonia says
Hi I have just baked these and took them out after 24 minutes and they were too soft and pale so I put them back for another 5 minutes. They had risen well, however they still tasted undercooked and a little gloopy when eating them. My husband said they stuck to the roof of his mouth. They were very light - a little too light. Is it possible I overbeat the mixture? Any advice will be appreciated.
Madhuram says
Hi Sonia, looks are always deceiving. Did you do the toothpick test? Because these are plain vanilla cupcakes, it looks pale only. I'm guessing that you tasted the cupcakes while it was still warm. That's when you experience the "stuck to the roof of the mouth" in general. Overbeating is also another possiblity to mess up with the texture of the cupcake. I tried the same recipe with cake flour and used electric beater for the mixing and ended up with flat, gooey cupcakes.
Renu says
Hi,
@Jen, I have frozen cakes and it does not effect the quality of the cake.
Rgds,
Renu
Jen says
Hello Madhuram,
Thanks for sharing the recipe. I'm baking for a birthday party and would like to know if freezing will affect the quality of these eggless cupcakes?
Thanks,
Jen
Madhuram says
Hi Jen, I have not tried freezing these cupcakes or any of the cakes/muffins I bake. I have frozen quite a number of eggless cookies though and it has been perfect. But I cannot comment the same about cakes etc. Guess you will have to try it and do let me know how it turns out if you try freezing it.
Cynthia says
I have frozen them and there hasn't seemed to be a problem with them at all. I made a batch and then froze them so we would always have a backup to take for school parties or birthday parties. They thaw out VERY quickly as well.
Xia says
My birthday is coming up soon and I wanted to make some cupcakes for the
kids in my gym class 🙂 🙂 I have done a cake off this site and it was awesome!
ty!
Madhuram says
Thanks for the feedback Xia.
Geeta says
This is an awesome recipe 🙂 Beautiful cupcakes - I made half quantity and got 6 normal cupcakes + lots of mini cupcakes from the leftover batter - licked the bowl too!
I used Orgran No Egg which is always available here in Australia.
Thanks so much for sharing.
Madhuram says
You're welcome Geeta. Hope you can rate the recipe too.
Suma says
Hi
I made these cupcakes for my son's birthday yesterday with the buttercream frosting recipe from your site (I added half butter and half crisco butter flavoured shortening) and cocoa powder. The cake and the icing was awesome. All the kids loved it, is what my son said and he was thrilled.
Thanks for sharing the recipe.
Regards
Suma
Madhuram says
You're welcome Suma and thanks for rating the recipe.
Mits says
Hi
Can you use this recipe for a Giant Cupcake?
thanks
Madhuram says
I'm not sure Mits. If I were you I would test bake one or two and see how it comes out.
Kris says
Hello,
I just made these and they are turned out amazingly well. I only used 3/4 cup of sugar and it was the perfect amount as I put on a heap of butter icing on top.
I will definitely be using this recipe again. I used Orgran No Egg which I bought from Holland and Barretts. Most Health shops or big chemists should stock some kind of egg substitute.
Thank you!!
Kris says
p.s I used "Orgran - No Egg" which I bought from Holland and Barrett's.
Most Health shops or big chemists should stock some kind of egg substitute.
Madhuram says
You're welcome and thank you for the feedback, Kris.
Renu says
What is Ener-G, is it easily available in Indian markets?
Renu
Madhuram says
I heard that it is available in Whole Foods, Delhi, but not sure about it.
Fairy says
Hi, could you post some recipes for wholemeal cakes..that can be put in kids tiffin etc
Madhuram says
Check these links for recipes using wholemeal:
http://www.egglesscooking.com/recipes/white-whole-wheat-flour/
http://www.egglesscooking.com/recipes/whole-wheat-flour/
http://www.egglesscooking.com/recipes/whole-wheat-pastry-flour/
abc says
Hi Madhuram
Which food color do you and in how much quantity?
Thank you
Madhuram says
Do you mean for the frosting? I used Wilton's pastel colors. You have to keep adding it until you get the desired color.
Lucy says
Thankyou what a hit I have tried so many egg free cakes and this is the best I followed your instuctions and pics and it was so easy. Instead of frosting I just sifted icing sugar on top. So exciting to give my precious and highly allergic son a sweet treat that my non allergic kids love also this one will be baked weekly. Thank you
Madhuram says
You're welcome Lucy. It's definitely a great recipe if the procedure is followed correctly.
Praju says
Looks like a good recipie. Can I use this to make a cake instead of cupcakes?
Thanks
Madhuram says
Yes, you can Praju. That's what was mentioned in the original recipe. You can make 2 (8 inch) round cakes, but I haven't tried it so far.
Amanda says
I made this today...my daughter is allergic to eggs and I am always looking for new recipes, I have been in search of the perfect vanilla cake recipe. I got 26 cupcakes out of this recipe. I filled the cups 3/4 the way full (as directed) and got almost double what you did, how did that happen? I can't figure it out.
I baked them for 15 minutes and checked them, they probably should have been taken out at 13 minutes.
It is definitely lighter and fluffier than I expected...my egg-free recipes seem dense and thick.
I have yet to frost them and taste...but so far just plain they are pretty good!
Madhuram says
Amanda, this recipe has a mood of it's own I guess because I too tried it again, used cake flour instead of all purpose flour and used an electric beater for the entire process and got a very watery batter and must have easily got 20 cupcakes. The cupcakes also turned out very flat, so I had to redo the batch because it was for somebody else. So this time I used all purpose flour and just a whisk to mix the ingredients and it came out so beautifully and just 12 cupcakes. I have to update this info in the recipe. Thanks for the reminder.
ramona says
Thank you for this recipe! I have made it twice now. I use flax meal softened in boiling water and then whipped with the milk instead of the ener-g replacer. I've made them once with Yuzu zest and juice and the other time I added blackberry seedless puree. They turned out amazing each time. Thank you again! I am so excited to find such a tasty recipe that actually hold together. At my girls party, I literally had people asking to take cupcakes home with them!
Madhuram says
You're welcome Ramona and thanks for rating the recipe. How much of flaxseed meal did you use for this recipe? Did you replace it measure by measure for Ener-G or used the usual 1 tablespoon and 3 tablespoons water method?
ramona says
Oh, I forgot! I also added about a teaspoon of arrowroot starch to the flax meal mixture. I'm attempting this recipe today with coconut milk and oil instead of milk and butter. A child in dd's class has milk allergies. We added fresh strawberries, and with the oiliness of the coconut milk (I just used canned coconut creme thinned out with water), I added a 1/4 cup more flour. It ended up making 24 cupcakes! we'll see how they turn out. They're halfway done baking 🙂
Shubhangi says
Hi,
Can I use vanilla essence instead of vanilla extract?
Madhuram says
Yes Shubhangi.
h m says
hi i have surfing ur web for a while n js wondering if i could use anything besides egg replacer, if so how much?
Madhuram says
If you go through the comments you can see that some of them of got it right even without the egg replacer and some have used yogurt (about 1/4 maybe) instead. But I haven't tried both these.
anna says
hi...
wondering whether I could just use your eggless vanila cake receipe and pour the mixture into muffin cups to make it into cup cakes.
this is because I'm very new with baking, only started baking due to son's egg allergy. I think your eggless vanila cake receipe is a lot simpler to follow than this one, thus the question to see if that'll be ok. Thanks! anna
Madhuram says
Yes Anna. Any cake recipe can be baked as cupcakes. That being said, this recipe (if followed right) gives you a fluffier, lighter cake than the Eggless Vanilla cake recipe. I would try that cake recipe if I didn't have Ener-G egg replacer.
Viji says
Hi,
Can you please tell me if I can use egg white instead of ener-g.
If so what is the amount?
Thanks
Madhuram says
I don't anything about baking with eggs, but my guess is 2 egg whites maybe?
Mina says
I tried the recipe, but I didn't have any egg substitute, so I just followed through the recipe without it and without any water. The cupcakse still came out great!
Madhuram says
That's great to know Mina.
Crystal says
could i use buttermilk instead of egg replacer?
Madhuram says
I read some of the comments here and see that somebody has used yogurt and the cupcakes have turned out well. Another visitor (Mina) has not used any egg substitute at all and still the cupcakes has turned out good she claims. So give it a try but I haven't tried it myself.
Nealm says
Hi Madhuram, I came across your site by chance while surfing for a good eggless cupcake recipe. I had to try this recipe straight away and have just taken my cupcakes out of the oven and they are absolutely yummy! They turned out to be very moist, light and fluffy. The only thing I noticed was that just before taking them out of the oven they had risen quiet well, but once out they flattened and very slightly dipped in the middle. Could I have prevented this? Excellent site, I will be trying many more recipes.
Thanks : - )
Madhuram says
Thanks for trying the recipe Nealm. There are many reasons for cakes/cupcakes to sink in the middle, from overbeating the batter, to underbaking, filling the tin with too much batter, using quite old baking powder/soda, opening the door of the oven quite often. Do you think it could be one of the reasons I have mentioned?
Gurpreet says
Hi,
I have been trying to ding EnerG egg replacer powder in the supermarkets however wherever I go they tell me they don't stock any. Do you know where I can get hold of it from?
Many Thanks in advance
Madhuram says
Did you try Whole Foods? Or order it through Amazon.com