Eggless cupcake - 26 cooking recipes

First, a small but very useful piece of advice for those who don’t know this yet. If you plan to make a cupcake without eggs, feel free to open any cupcake at all, even those with eggs. The fact is that there is a proven and simple way to replace one product with another without losing the quality and appearance of the final dish. Instead of eggs, add chopped banana to the dough. One egg is equivalent to half a medium sized banana. Yes, the calorie content will increase, but the baked goods will remain lean, if that’s what you’re looking for.

What to replace depends largely on what exact function the eggs perform in the original recipe. If you want the baked goods to be moist (which is good for muffins), then a banana is the way to go. That is, we take it for biscuit dough. But for shortbread, starch is suitable, on its own or mixed with water.

However, even without the listed methods, eggless cake recipes are available in huge quantities. So you don’t have to worry too much about replacing and opt for any one, at least from this catalog.

The cupcakes turn out just as airy, crumbly, soft and very tasty.

The simplest dough for a lean version of cupcakes is kneaded using the simplest ingredients: flour, hot water, sugar, baking powder and vegetable oil. Dry and wet products are mixed separately, and then both masses are combined into one, homogeneous and without lumps. If it turns out too thick, dilute with water, again hot.

15 minutes are allotted for baking - for small portion molds. Or 20-30 minutes - for a large cake in one form.

You can add raisins, dried fruits, candied fruits, nuts, and chocolate chips.

Eggless muffins with the addition of grated raw vegetables or fruits: apples, pears, carrots, pumpkins are also great.