Egg Free Chocolate Cupcakes
It has been awhile since I posted to this blog, I have been focusing on my other blog, A Day in the Eats, I really wish I could incorporate the two into one! Is there such thing as blog merges?
Anyway… we had a birthday party to attend a few weeks ago; since my son has life threatening allergies I always bring a cupcake for him. I don’t want him to feel left-out when the other kids are elbows deep in a sugar frenzy! It did take a few tries before coming up with a recipe for an eggless cake that rose well and tasted divine! I wanted to use all “normal” ingredients, but in the end I had to break down and buy the Ener-G Egg replacer. When I bought it and saw how well it worked I was a bit annoyed with myself for waiting so long! The stuff is awesome!
These cupcakes are moist, dense and delicious! The base recipe is the chocolate cake my Mother always made growing up, I make a few tweaks, but in essence it is the same.
1 cup flour
1 cup sugar
1/2 cup Hershey Special Dark baking cocoa (this is safe for my peanut/tree nut/egg allergic son – always check ingredients first! Food manufacturers do change recipes and facilities often!)
1 tsp salt
1 cup boiling water
1 1/2 tsp Ener-G Egg Replacer plus 2 tbsp water
1 tbsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
3/4 stick of unsalted butter
Sift together the flour, sugar, cocoa and salt.
Push the dry ingredients to the sides of the bowl, forming a well in the center. Cut up butter and place in the center well.
Add boiling water over butter and mix with wire whisk, scraping the sides as you go.
Whisk Ener-G Egg Replacer and warm water together until foamy, then add to batter with vanilla, baking powder and baking soda. Mix until combined.
Scoop into paper lined or greased muffin tins. filling about 3/4 of the way. I like to use an ice cream scoop to keep things neat.
Bake at 350 degrees for 12-15 minutes, if you wish to make this as a cake pour into a prepared 8″ pan and bake for 20-25 minutes.
Frost as desired and enjoy! I like to use a basic chocolate frosting (using Hershey Regular Baking Cocoa), my Mother always made a Mocha Frosting.
I should probably mention here that I am not paid to endorse any of the products I use, they are just the ones that work for us! 🙂