Ah, the cupcake! The trademark of children’s birthday parties: rich and creamy top of icing and sprinkles, tasty, cakey goodness below the paper wrapper… and a disaster for the egg-allergic.
However, like most everything else, there is an alternate recipe for cupcakes that has nary a yolk. If you do it right, and add some butter cream frosting to boot, there isn’t much difference between an egg-included and eggless vanilla cupcake.
Vanilla Cupcakes (No Egg Edition)
Print This Recipe
Ingredients:
Preheat your oven to 350. Line or grease a small muffin pan. Sift the flour, baking powder, and salt into a bowl. Stir in the sugar, then add the remaining ingredients and beat until you have a smooth, liquid batter.
Pour or ladle the batter into the cupcake liners, filling them up 1/8 inch from the top. Bake in oven for about 20 minutes until risen and firm to touch. Wait two minutes, then remove and cool on wire rack.
Clacked by Richard Keller 
on Dec 31, 2009 @ 10:00 EST5EDT
Owen used to be allergic to eggs, and one of our favorite cakes is made this way, with the baking soda and vinegar technique. You can’t taste the vinegar in the final recipe, so don’t fear the vinegar — it comes out great!
thanks for the recipe. will have to try it. i usually use a flax egg or yogurt but this will be another good alternative to add to the list.