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)

Ingredients:

• 1 1/2 cups flour
• 1 tablespoon baking powder
• a pinch of salt
• 2/3 cup soft, light brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoon canola oil
• 1 tablespoon white wine vinegar
• 1 cup water

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.