September 20, 2010

Eggless Vanilla Cupcakes



If you are trying cupcakes/ Muffins for the first time, here is the basic and easy recipe. The original recipe called for 2 eggs, I substituted flax seed meal for eggs.

Here is the recipe:

3 cups cake flour sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine softened
1 3/4 cups granulated sugar
2 eggs (I used 2 Tbsp flax seed meal mixed in 6 tbsp water)
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk

Method:

1. Preheat oven to 350°F.
2. Line pan with baking cups.
3. Sift together flour, baking powder and salt; set aside.
4. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
5. Add eggs and vanilla; mix well.
6. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute.
7. Pour into prepared cups.
8. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean.
9. Cool 10 minutes.
10. Turn out onto cooling rack; cool completely.



I got this recipe from wilton.com.

You can see various recipes for cakes, cupcakes, cookies in this website. And here is something which most of us know but never tried them.

Eggless Banana Blueberry Muffins

I have already posted Banana Walnut bread in my previous posts. Here is the another version of it. I followed the recipe from Mighty Foods.


Recipe is as follows:

2 cups white whole-wheat flour
2 tsp baking powder
1/2 tsp salt
1 cup walnuts, chopped
6 tablespoons unsalted butter
3/4 cup natural cane sugar
2 large organic eggs (I used 1 tbsp Ener-G replacer plus 4 tbsp water mixed thoroughly)
2 teaspoons vanilla extract
1 cup plain yogurt
1 cup mashed overripe bananas (about 2 bananas)
1 cup fresh blueberries, toss in a bit of flour to keep them from sinking while baking

Heat oven to 375 and line 12 muffin cups with paper liners.

Combine flour, baking powder, salt, and 3/4 cup of the walnuts in a bowl and whisk to combine.

In a separate bowl using a mixer, cream butter until light and fluffy. Beat in sugar and egg replacer. Stir in vanilla, yogurt and mashed bananas, then gently mix in dry ingredients; over mixing will result in tough muffins. Fold in the blueberries.

Spoon batter into prepared muffin tin, top with remaining 1/4 cup walnuts, bake until golden, about 25 minutes. Fill cups two-thirds full for regular muffins or to brim for a big-topped version. Spinkle with a bit of sugar here for a nice bit of sweet crusted goodness. Cool for a couple minutes, then turn out onto a wire rack to cool completely.