Egg Free Cupcakes

I took a phone call on Friday from someone who wanted to order 120 cupcakes for her daughters party. Great, my biggest order if cakes so far, I’ve been waiting for an opportunity to make a large amount of beautifully decorated cupcakes to add to my portfolio. Hoping it would give someone looking for wedding cupcakes some extra confidence in my business.
Then she asked if I do egg free cakes? I had never made egg free cakes but had scanned a few articles so I told her that was the case and suggested I could bring tasters for her, she agreed.
Last night once the kids were in bed I started baking, I had been to town to buy some egg replacement powder so my first batch was to be my standard recipe using that instead of eggs. The first batch all sunk as I took them out of the oven! The second batch looked very strange, they didn’t cook very well at all and left a terrible after taste in my mouth. I was not impressed.
I searched google for the ‘standard’ recipe bakers use, only to find that there isn’t one! There’s a few different methods and I couldn’t find one that was professionally recommended.
I turned to The Hairy Bikers whose Victoria Sponge recipe is lovely. Theirs uses golden syrup. The batch came out of the oven looking lots better but tasted incredibly doughy and scone like. I had over beaten them with an electric whisk. I re made them being very careful not to over best them and they turned out a lot better. I also used the following recipe which was my favourite –

6 inch round cake
340g self raising flour
225g caster sugar
pinch salt
1 tsp baking powder
100ml sunflower oil
15ml white vinegar
340ml soya milk or 280ml water
few drops of vanilla extract
Line a 6 inch cake tin with baking parchment. Preheat oven to 180°c / gas mark 4.
Mix all of the dry ingredients together in a large bowl.
Measure together the wet ingredients then stir into the dry ingredients. It should be the consistency of a smooth loose batter.
Pour into the cake tin and bake for about 30 minutes until a knife inserted into the centre comes out clean. Leave to cool for 15 minutes in the tin before turning out onto a plate then onto a cooling wire so it cools the right way up ( The sponge could break in half if you leave it to cool upside down).
Once cool cut in half and fill with jam and dairy free buttercream. Dust the top with icing sugar.
Using soya milk gives the sponge more flavour but is quite a dense cake. For a lighter sponge use water instead.

I then went on to the chocolate recipes as I had also said if have a go at those. Following a recipe online I boiled up milk, syrup and sugar, stirred in all the ingredients and baked. They tasted horrible! Bitter, too many raising agents so your teeth felt shiny after a bite! Just horrible, so those went in the bin. The next recipe I used came out lots better. Still a bit different tasting but a nice chocolatey after taste.
Here is the recipe for those-

550g (1 lb 5 oz) sifted plain flour
600g (1 lb 6 oz) caster sugar
75g (3 oz) good-quality cocoa powder
250ml (8 fl oz) vegetable oil
700ml (1 pint 3½ fl oz) water
3 teaspoons bicarbonate of soda
1/2 teaspoon salt
3 tablespoons vanilla extract

Preparation method

Prep: 10 mins | Cook: 1 hour
Preheat oven to 180 C / Gas mark 4. Grease and flour a 23x33cm baking tin.
In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
Add oil, water and vanilla and mix thoroughly.
Pour into prepared baking tin. Bake for 1 hour or until skewer inserted in centre comes out clean.

I hope these save someone going through all the alternative like I had to and having throw away almost 2 dozen cupcakes, a true crime!!

The final products-







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