Monday, February 28, 2011

Egg Free Cupcakes

Over the weekend we catered for a fabulous 16th Birthday Party with a Neon theme. Nadja (the birthday girl) and her mom Lorraine were great clients, but they had one request that made us LekkerBekke quiver in our aprons – Eggless Cupcakes!

Most bakers we know have given up on baking without eggs, but we had to give it a shot and we were thrilled with the results! ideas food magazine published a special ‘Health(ier) Options’ in February, and that is who we credit for this recipe. Thanks to Michelle Mitrovic for letting Nadja have her cake and eat it!

We ♥ Themed Parties 

For those of you that ever need to bake Eggless Cupcakes or Cake, here is the recipe:

Chocolate Cup Cakes
MAKES: about 14 Cup Cakes
PREP TIME: 30 Minutes
COOKING TIME: 25 Minutes

750ml Flour
170ml Cocoa Powder
10ml Bicarbonate of Soda
500ml White Sugar
250ml Sunflower Oil
20ml Vanilla Essence
20ml White Vinegar
5ml Salt
500ml Cold Water

100ml Soft Butter
500ml Icing Sugar, sifted
A few drops food colouring of your choice
Sprinkles of your choice

Sift the dry ingredients together with salt in a mixing bowl.
Mix the oil, vanilla and water in a separate bowl. Add the wet ingredients to the dry ingredients and mix well. Then add the vinegar and mix well again.
Immediately pour the mixture into a cup cake pan lined with cup cake papers and bake in a preheated oven for 25 minutes. (or until a cake tester comes out clean)
Leave to cool.

Beat the butter until soft and stir in the icing sugar.
Add a few drops of water if the mixture is too dry.
Add a few drops of colouring until you get your desired shade.
Beat well.
Spread or pipe the icing onto your cooled cup cakes.
Decorate with colourful sprinkles.

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