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
OVEN TEMP: 180°C
Ingredients:
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
Icing:
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.
Icing
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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