So Easy Egg and Dairy Free Cupcakes
I searched high and low for a way to make a cake from a boxed mix so other preschool moms could easily use the recipe for class parties (my daughter has food allergies). The challenge - when using egg substitutes, the box mixes just don't rise well and tend to crumble apart. These actually hold their shape, have a nice flavor (very sweet!), and are so easy to make. If you don't like the flavor of banana, you can substitute 1/3rd cup of applesauce instead. They do better at holding together if they are refrigerated overnight before serving.
Ingredients
Step-by-step instructions
- 1
Preheat the oven to 350.
- 2
Line 24 muffin cups with cupcake papers.
- 3
Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
- 4
Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
- 5
Pour the batter into the muffin cups.
- 6
Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
- 7
Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
- 8
Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
- 9
Frost with a purchased dairy and egg free frosting or make your own to use.
- 10
I find that they are less crumbly if you refrigerate them overnight before serving.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App