Wednesday, May 2, 2012

My Fave Egg-Free Cupcakes

I really love this recipe.

It's so nice to not have to measure out egg replacer and I love egg replacer, but it is SO pricey. This recipe doesn't use it and still gets a great texture, flavor and rise. Which makes me smile :) I adapted this recipe from a vegan version I found online.

I made this for the kids today and they are excited to have a Tea Party to celebrate...well the 4th Week of Easter and "almost done" with homeschooling week. Well, maybe mommy's just glad to be ALMOST done.

Here's the recipe:

Chocolate Allergen-Free Cupcakes:

1 cup of soymilk (or other dairy-free milk)
3/4 cup sugar
1/3 cup oil (I use Canola but you can sub any other oil you prefer---flax oil works for healthier option)
1 1/2 tsp cider vinegar
1 tsp vanilla
1/2 cup rice flour (I prefer white, but brown works too)
1/2 cup cornstarch
1 tsp Xanthum gum or guar gum
1/3 cup of cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees Fahrenheit. Works best for 24 mini cupcakes or you can do 12 regular cupcakes. I haven't tried a cake yet. I'm a fan of the mini cupcakes for these.

Whisk wet ingredients together. Mix dry ingredients with a fork until combined. Pour into prepared pans (Greased or filled with cupcake wrappers).  Bake until a toothpick comes out clean around 15-20 minutes depending on your oven and the size of the cupcakes.

Let cool and frost with icing of your choice. I like Wilton's Dairy-Free version of their buttercream, but pick the icing that you like best! :)



  1. Hello! I stumbled across your blog while searching for dairy free buttercream icing recipes. I love your cakes (esp the Tangled one!). Would you be willing to post your icing recipes? I need one that can be used for decorating as yours obviously can be! Thanks so much!

    1. I use the Wilton dairy free buttercream recipe that does double shortening (no butter) and butter flavor. For 3 cups of icing it is 1 cup of shortening, 1tsp of vanilla, 1/2 tsp of butter flavor (at any craft store in the cake section), and 4 cups of powdered sugar. I usually triple or quadruple this recipe when I make a tiered cake. A double recipe will frost and decorate an 8 inch but I'm pretty crazy and usually need much more plus I really don't like to make another batch once I've started. I use a LARGE stand mixer. I would suggest only doing one batch at a time if you are using a regular 4 qt stand mixer or a hand mixer.