Adventures In Eggless Cupcake Baking Part 1

Well, I’ve gone the eggless route before, with some pretty poor and pretty good results. And last week, I had to test out a few more recipes for my son’s birthday. My son’s preschool allows homemade cake, as long as it is eggless (for children who are pure vegetarian and/or may be allergic.)

I scoured the interwebs (I love using that word now. Interwebs!!) looking for vegan and eggless cupcake recipes. While the previous vanilla cupcakes I made came out quite well, I didn’t want to use another recipe with so much condensed milk. It’s just that the thought of all that condensed milk was making me cringe a little, you know?

I found a few using milk, milk+ vinegar and other substitutes like coconut milk. I spent a week baking till I found the perfect recipe…well, for me at least!

Attempt 1: 

This one is from, really simple and uses ingredients that can be found in any pantry. It was created by the author as an alternative to those times when free-range eggs are not available. The blog itself states that it is by no means a perfect recipe, and it came out just about ok. The texture was fine, but taste-wise, it didn’t hit the mark- it had that baking soda aftertaste, if you know what I mean.


As you can see, the tops kind of deflated and sunk in when I checked for done-ness.

Attempt 2:

This one is from a great site I discovered that has some wonderful vegan cupcake recipes, The recipe calls for my new obsession, almond meal, and the cupcakes looked so pretty and light I just had to try it out. I did fiddle around with the recipe a little though.

  •  I increased the amount of almond meal;
  • I used regular whole milk instead of soy milk. 

These tasted great and the crumb was nice and moist; however some of the cupcakes were a little raw in the centre. Right now, I’m thinking I got a little carried away with changing the almond meal:flour ratio.


Attempt 3:

If you know my love for all things chocolate, then you know I would not be able to rest without trying out at least one chocolate flavoured recipe. These came out wonderfully, and this time around, I stuck to the recipe. No complaints here!

I tried my hand at another round of frosting! Still shaky, but better than the last time.

I tried my hand at another round of frosting! Still shaky, but better than the last time.

I had actually pretty much decided to stick to this one, but then, I chanced upon another recipe which tempted me more. And boy, oh boy, did those cupcakes turn out to be more dense, decadent and gorgeous than these!

And that, I will share with you next 🙂

It’s not that I don’t have the space in this post, it’s just that I wanted to add a part-2 to my Adventures In Eggless Cupcake Baking.

The Gourmet Cupcake Conundrum: To Consume, Or Not To Consume?

I got this interesting infographic via Frugal Dad, about the wonders and blunders of the cupcake industry in the United States. The data in the infographic made my eyes grow wide…the gourmet cupcake industry in the United States is worth about $6 billion! That is quite a statistic. I was also introduced to terms I never even knew existed: butter mafia and flour explosions! There is a darker side to this cupcake revolution.

I realized that urban India is also experiencing a cupcake revolution of sorts. So many gourmet bakeries popping up in our metros, all of them with the promise of the finest, word-class ingredients. (Think butter from Norway, cocoa from Denmark and cupcake liners from France.) When I read Adam’s article, I was reminded of cupcakes during my childhood: they were very much part of our goody basket, but they weren’t such a big deal. My friends brought homemade cupcakes in their lunchboxes once in a while, or had them at birthday parties and other festivities. Cupcakes were fun, but they weren’t as exotic, high-end or fashionable as they are today. And certainly not as small!

I’ll admit, I am no food-saint, nor am I very political in my approach to food. I try to eat and buy local whenever I can, but I do shop for and consume imported ingredients and indulge in out-of-season delicacies every once in a while. Yes, this infographic is based on US cupcake consumption, and the statistics may not hold true for urban India. However, in a nation of 1 billion+, the cupcake eating population, while relatively small, does exist. I thought I should pass it on for them. It is an interesting read.



I too, am guilty of buying overpriced cupcakes from gourmet patisseries and bakeries. Will I stop completely after reading this? I don’t know. Will I think twice before buying gourmet cupcakes? Very likely. But what I know for sure, is that I’m going to start making cupcakes at home, with everyday ingredients I can find around the corner!