Egg Allergy

This next recipe was for a customer who's friend was allergic to eggs. Turned out pretty good if I do say so myself. Never made eggless cupcakes before but here we go....

 



What You'll Need:

Chocolate Cupcake-
1 1/4 cup flour
1/3 cup cocoa powder
1 cup plain yogurt
3/4 cup sugar
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 cup vegetable oil
1 teaspoon vanilla

*If you are baking for a vegan you can replace yogurt with applesauce.

Buttercream Frosting-
3 sticks butter
pinch of salt
1 tablespoon vanilla
2 lbs confectioners sugar
4-6 tablespoons milk

* If you are baking for a vegan you can make a fruit sauce to spread over top.

1. Preheat oven 350.
2. Beat yogurt. Add sugar. Beat. add baking soda and baking powder. Beat. Set aside for 5 minutes until bubbles form.

3. Add vanilla and oil.
4. Sift flour and cocoa in three batches. Fold mixture with rubber spatula.
5. Fill liners. Tap muffin pan on counter so there are no bubbles.
6. Bake 30-35 minutes depending on oven.
7. Let cupcakes cool while making frosting.
8. Frost and decorate.