This eggless cupcake recipe belongs to who? - Are you a housewife who loves to cook, a vegan that loves cupcakes, but cant seem to make cupcakes that dont taste like eggs or having eggs in its ingredients? Are you a chef who wants to make an eggless cupcake recipe that will satisfy everyones sweet tooth? Look no further! This is the perfect recipe for you.
These eggless cupcake recipes will bring back those beautiful cupcakes that are moist, flavorful, and delicious. Plus, theyre easy to make. Give these cupcake recipes a try today! You wont be disappointed.
Table of Contents
Can We Replace Eggs in Our Cupcake Recipes?
We need egg to make cupcakes because the egg helps to bind the ingredients together and provides structure and leavening. Without eggs, your cupcakes might be dense and rubbery. What if you are a vegan or have egg-allergy, what should we do to achieve light and fluffy cupcakes? Its still possible with some substitute ingredients and finish great dessert!
So, what are you waiting for? Here come 3 best eggless cupcake recipe that may blow your mind
Recipe #1: Vanilla Eggless Cupcake Recipe
Eggless cupcake recipe
Ingredients
- 1.25 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/3 cup canola oil
- 1/4 teaspoon salt plus 1/8 teaspoon baking soda
- 3/4 cup powdered sugar (add more to taste, if desired)
- 1.25 teaspoons vanilla extract
- 1 cup of milk mixed with 1 tablespoon white vinegar (or buttermilk + vinegar)
Instruction
- Before cooking, set your oven to 350 F degrees. If you want to avoid sticking, then line a 12 count muffin tray with cupcake liners or spray it with a non-stick spray.
- In order to make the flour mixture, whisk together all purpose flour, cornstarch, baking powder, baking soda and salt in one bowl until smooth. Then sift this twice before setting it aside for now.
- While thats going on mix 1 cup milk with 1 tablespoon white vinegar and set aside for 5 minutes while it curdles (or use 1 cup buttermilk).
- Using paddle attachment of your stand mixer or using your hand mixer on medium speed; mix together oil and powdered sugar until creamy and well combined. This should be light yellow in coloration when fully mixed properly.. Add vanilla extract once finished and give the batter another good stir by hand just to make sure everything is evenly incorporated throughout
- Begin by adding the flour mix and milk-vinegar mixture in parts. Start with one part of each, then alternate until all ingredients are used. Be sure not to overmix.
- Use an ice cream scoop (or any spoon) to fill cupcake liners 2/3 full with batter.
- Bake at 350 F degrees for 15-18 minutes or till toothpick inserted in center comes out clean.
- Remove cupcakes from oven and transfer onto wire rack to cool completely.
Recipe #2: Stunning Chocolate Eggless Cupcake Recipe
Eggless cupcake recipe
Ingredients
- 3/4 cup vegetable oil
- 1 + 1/4 cup superfine sugar
- 1+ 1/2 cups maida (all-purpose flour)
- 3/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup of milk
- 1 cup yogurt or hung curd
- Salt
Instructions
- Preheat oven to 180 degrees Celsius. Line cupcake tray with liners.
- In a bowl, whisk together oil and sugar until mixture becomes light and pale. Add yogurt to the same bowl and mix well.
- Then, sift flour, cocoa powder, salt, baking powder, baking soda, and coffee powder into the bowl (coffee powder is optional).
- Sift the dry ingredients, then fold them into the wet ingredients. Mix until there are very small flour pockets left.
- Now add in milk and mix everything really nicely to ensure there are no lumps in the batter.
- Fill cupcake liners three fourths of the way full using an ice cream scoop, then bake the cupcakes at 180 degrees Celsius for 20-25 minutes.
Recipe #3: Eggless Cupcake Recipe for Vegans
Eggless cupcake recipe
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup non-dairy milk (such as almond or soy milk)
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the vegetable oil and non-dairy milk and mix until well combined.
3. Stir in the cocoa powder and vanilla extract until evenly combined.
4. Grease a muffin tin and fill each cup with the batter.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Let cool slightly before serving and enjoy!
Videos of Eggless Cupcake Recipe
1-Video of Keep Cooking with Priya
2-Video of Cooking with Shirley
3-The Cookbook
Tips to Make Perfect Eggless Cupcake Recipe
- Be sure to use fresh, high-quality ingredients. This will help ensure that your eggless cupcakes come out light and flavorful every time.
- Always mix the batter thoroughly before filling the cupcake tin. This will ensure that all of the ingredients are well incorporated and that you get even baking throughout the entire batch. Also remember to check how much thick of batter for better cupcakes texture.
- If you want to get an even rise on your eggless cupcakes, be sure to set the oven temperature a little lower and cook for slightly longer than indicated in the recipe. This should help ensure that your eggless cupcakes come out fluffy and light every time.
- For added flavor and texture, consider adding various mix-ins to the batter, such as chocolate chips, chopped nuts, or dried fruit. This will help add some variety and interest to your eggless cupcakes.
How to Store and Reheat Eggless Cupcakes
- When you make cupcakes and want to keep it moist, even its egg-free or not, remember to let them cool completely before transferring to an airtight container or wrap in plastic wrap. They can be stored at room temperature for up to 2 days, or in the fridge for up to 5 days. You can check out more how long cupcakes are good for before serving it after a long storing time.
- If you want to reheat eggless cupcakes, place them on a baking sheet and bake at 350 degrees F for 5-10 minutes, or until they are heated through and just starting to crisp on top. Alternatively, you can microwave eggless cupcakes on medium power in 10-15 second intervals, until they are fully warmed through. Enjoy!
FAQs
1-Are my egg-free cupcakes fluffy if I dont use egg?
Yes, eggless cupcakes can still be light and fluffy without egg. Using high-quality ingredients and mixing the batter thoroughly are key to ensuring that your eggless cupcakes come out just right.
2-Can I use a different type of milk instead of non-dairy milk?
Depending on the recipe you are using, you may be able to substitute other types of milk, such as cows milk or goats milk. However, it is generally recommended that you stick with non-dairy milks like almond or soy milk when making eggless cupcakes to ensure the best results.
3-Can I add mix-ins like chocolate chips or nuts to my eggless cupcakes?
Yes, you can definitely add mix-ins like chocolate chips or nuts to your eggless cupcakes for added flavor and texture. Just be sure to stir them in at the very end before baking, so that they dont sink to the bottom of the batter.
4-How can I make a gluten-free cupcake?
To make a gluten-free eggless cupcake, simply swap out the flour for a gluten-free flour blend and use other gluten-free ingredients like almond or coconut milk. Other modifications may be necessary depending on the specific recipe you are using. It is always best to consult an expert in gluten-free baking for assistance with modifying your eggless cupcake recipe.
Conclusion
We really hope you got a kick out of this eggless cupcake recipe and that youll feel comfortable giving it a shot on your own. Do not be afraid to experiment when you are in the kitchen; baking is an excellent method to demonstrate to the people you care about how much you cherish them. If youre looking for additional ideas, make sure to check out the rest of our baking and cooking recipes at The Blue Stove. And we cannot thank you enough for picking us!
