Friday, October 23, 2009

Cupcake Egg Substitution

Special thanks to BJ for her tip below on using cornstarch for cupcakes! I have heard rave reviews her cupcakes, the texture and consistency especially.

"Found this in Mark Bittman's, 'How to Cook Everything Vegetarian'. Works well with store bought cupcake mixes (all I've tried it with so far, may expand to brownies/cakes next time around):

1 egg = 2 tbsp water/liquid + 1 tbsp oil + 1 tsp cornstarch

Stir together until smooth and add to recipe like you would a beaten egg."

It is **key** to mix all the ingredients together before adding it to the recipe. For her first batch she hadn't done that and the consistency was not as good.

Here is the book she got the tip from:

Other Posts of Interest:
Ener-G Egg Replacer
Egg Substitutes for Baking


Tina P. said...

I'm really excited about trying this and will let you know how it works problem is always with recipes that include multiple eggs...never can get it right...Tina Doshi

kidecat said...

Can't wait to try it..haven't had much luck so far with egg substitutes. Most recipes call foe Ener-G and I don't like the funny taste it leaves in cookies or cake. Thanks for the info as always!!!

Sarah said...

Let me know how it goes guys! Tina, feel free to send me a pic of your eggless creations!

Anoop said...

i shall be trying this out next week :) got family coming over. cant wait.

Sarah said...

Let me know how they turn out!

Anonymous said...

These cupcakes turned out really really well. The only alternation I made was that I used milk instead of water for the egg combination. I also used a little bit of milk. Thank yo so much for this recipe.

Jennifer Ames said...

Just curious how well this recipe works. I have tried other eggless methods for cooking cupcakes and while the cupcakes tasted good, they crumbled easily! I would love to hear from those who have tried it!