I developed this recipe to have a quick and easy eggless recipe to be able to make with my younger daughter that does not require a lot of measuring. I bought a cake mix that required the addition of eggs. Not the kind that has powdered eggs in the mix. The kind I used is Betty Crocker Rainbow Cake mix. There were not any warnings for eggs or peanuts on the box. (Make sure you always check!) The directions said to add 1/2 cup oil, and 1 cup of water or milk, and 3 eggs. I used: 1/2 cup canola oil, 1 cup water (I chose water as the yogurt is dairy), and 3/4 cup plain unsweetened yogurt. The theory is to use 1/4 cup yogurt for every egg. The mix made 14 good sized cupcakes.
These cupcakes turned out pretty good, especially since they are from a mix. It is important to use paper liners in the muffin tin. They were very light and they did not fall apart. They are a wee bit flimsy but that is partly due to the cake mix itself. I think using a chocolate based cake mix would turn out even better and sturdier due to the acidic nature of the chocolate. I will be trying them soon and post about them.
Quick and Easy Eggless Cupcakes
- 1 boxed cake mix (eggless)
- Add the amount of water and oil the box calls for
- For every egg it asks for add 1/4 cup plain yogurt
Scoop into paper lined muffin cups. follow the directions for baking on the package. I baked mine about 20-22 minutes on 350 degrees.
Here are the links for my “from scratch” cupcakes: