Substituting Eggs in Cake/Cupcake Recipes

Many of my friends have asked me how I make cakes/cupcakes without any eggs.  I wanted to take a moment and share 2 different ways that I use when baking.

The first way I use a lot when baking vanilla cupcakes since I don't want to lose the cake flavor:
Add 2 tsp. vinegar, 3/4 cup applesauce, 2 tsp. vanilla and 2 cups of water to the cake mix.  Bake according to the directions on the box.  I usaually refrigerate the cake/cupcakes after they cool.

The 2nd way I use A LOT when baking with chocolate or richer flavors since the pumpkin flavor does not come through and change the actual taste of the cake.
Add 15 oz. can of pumkin, 1 Tbsp of vanilla and to the mix and bake according to the directions on the box.....however with this recipe, you only get about 16 cupcakes instead of the traditional 24.

I hope these help with your egg-free baking.  Please feel free to share with others.

Thanksgiving Dessert......when you can't eat eggs.

One of the most traditional desserts at Thanksgiving is the Pumpkin Pie.  However, pumpkin pie has eggs in it.  I wanted to share another simple cupcake recipe that would satisfy the "pumpkin craving" at Thanksgiving.

Pumpkin Spice Cupcakes

1 box of Betty Crocker Spice Cake Mix
1 15oz. can of pumpkin
1/2 tbsp. of vanilla

Mix the ingredients and fill 16 muffin liners
Bake at 350 for 20 mins

Frost with your favorite frosting....I prefer either the Betty Crocker vanilla frosting or the Betty Crocker Cream Cheese frosting (both are egg and nut free).

Enjoy and Happy Thanksgiving!!!