Eggless Vanilla Cupcakes

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I found this photo on my iPhone of vanilla cupcakes I made a couple of months ago. My daughter wanted to make something in her Easy Bake Oven and since we don’t use the mixes that come with it due to allergies, I figured it was easier to make a batch of cupcakes with her and give her some of the batter for her oven. 🙂 I saw a posting that proclaimed this recipe to be the best eggless vanilla cupcakes ever and since I haven’t had much success with vanilla cupcakes or cake I was skeptical but pleasantly surprised! They came out with a really nice color and texture and did not fall apart! She has a really long post (http://www.dishesfrommykitchen.com/2012/11/EgglessVanillaCake.html) and the amounts aren’t in cups so I have done the conversions below:

Eggless Vanilla Cupcakes

  • 1 and 3/4 cups flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  •  2/3 cup sugar (if you want them a bit sweeter do 3/4 cup, I did somewhere between a two-thirds and three quarters)
  • 1/2 cup canola or vegetable oil 
  • 5 tsp vanilla
  • 1 cup milk mixed with 1 tbsp vinegar

Sift dry ingredients, add sugar, mix and make a well.  Mix milk and vinegar mixture with the oil and vanilla. Pour the wet ingredients into the well and mix until smooth. Bake 350 degrees F for 18 to 20 minutes. It took about 15 minutes in her Easy Bake Oven. Frost with your favorite icing! We of course, chose chocolate!

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25 Comments Add yours

  1. Sahana says:

    You’re proportions are a little wrong. you need more baking powder and sugar as well.

    1. Oops! When I wrote the recipe online, I only doubled the flour and forgot to double everything else! I have edited the amounts. Thanks for catching that!

      1. krutika says:

        is thr any changes in proportion of ingredients ?

      2. I fixed the proportions in this recipe. Thanks and enjoy!!

  2. Hayley says:

    Would these cupcakes be able to support fondant icing ???

    1. Yes, I believe so. They have the consistency of a sponge cake.

  3. Karen says:

    How many does it make?

    1. Karen, the recipe makes 12 cupcakes. Enjoy!

  4. Jenisha says:

    Can we use vanilla sticks ?

    1. Yes, you can mix the seeds of the vanilla bean in with the oil first to disperse them evenly before adding to the cake mixture.

  5. Priya says:

    Hi, what type of oil do you use for this recipe?

    1. I use Canola oil. 🙂

  6. Risla says:

    Why you adding 5tsp vanilla, most of the recipe qoutes 1-2tsp for 12 cupcakes

    1. I find the oil in this vanilla cupcake recipe makes the cupcakes a little bland so I use more vanilla with this recipe. Other recipes I do not use as much. You can reduce it if you wish but using the full amount gives the cupcakes more flavour

      1. Risla says:

        Thank you so much😊

  7. Jenn says:

    These are seriously delicious cupcakes! Thank you for posting! I tried one other recipe before this one and had to throw them away but these are delicious!

    1. Thanks! I am glad you like them. 🙂

  8. Lee says:

    Can I use the same recipe to bake a cake?

    1. I prefer my newer Vanilla cupcake recipe: https://myegglessworld.com/2015/11/14/vanilla-cupcakes-with-salted-caramel-frosting/

      It should work well to make a cake. Enjoy!

      1. Lee says:

        Great! Thanks. 😊

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