The week has been a bit rushed and crazy so I apologize for the lack of posts.
Mainly, my neglected test subject has lived off leftovers, soup, pot pie I had foresight to freeze, and then finally I started cooking again Friday (steak tacos):
I’m still getting used to taking photos of food (and using the camera on my phone doesn’t help) but top one is with flash and second without – for whichever you find more appealing. I’d eat either, but I’d pretty much eat anything if it was called a taco!
Yesterday, had good friends over and picked up fried chicken from this amazing little place near our house (which will be closing soon to reopen for its primary purpose…crawfish). Truly filling on its own, but during the course of the night someone mentioned cupcakes and I couldn’t get the thought of eating a fresh cupcake out of my head. So while football watching ensued, I broke out the kitchenaid and started to make a simply vanilla cupcake (hey – some people are not big on chocolate). Then I opened the fridge and crisis – we had no eggs (silent scream). Some test subject who shall remain nameless had not only eaten the last of the eggs but had also let me go to the store twice without mentioning we were out!!!! Ok, end of eggless rant.
Pouring some more drinks for the guests and taking advantage of the football distraction – I started looking for egg alternatives I could make from what I had on hand. I settled on using soy flour with water for two eggs and 1/4 cup of greek yogurt for the last egg. About then people caught on as I was taking longer in the kitchen than usual that there was an issue and I fessed up that these were going to be a bit different.
Making the rest as I would a traditional cupcake, but adding in an extra splash of milk, cupcakes were placed to bake and ready for frosting in 18 minutes. As the batter was going in, I’d guessed these might be more biscuity (is that a word?) and my friend remarked it looked kinda like cookie dough. The final baked product looked like a biscuit top but still a cupcake body (interesting tasty combo) and once frosted you couldn’t tell. They were eaten all the same. Not sure this would be my go to recipe, but hey they were still yummy and if you can’t eat eggs or things made from eggs this certainly works!
Please note I’m not good with decorating cupcakes and yes there is one sprinkle on the cupcake in the pic below (sprinkles were not cooperating)!
Eggless Vanilla Cupcakes Original recipe of The Baker Upstairs (lack of egg courtesy of my fridge)
- 1/2 C butter, room temp (or pulled out of fridge and microwaved for 15 seconds)
- 2/3 C sugar
- 2 T soy flour, heaping
- 4 T water
- 1/4 C greek yogurt
- 1 1/4 tsp vanilla
- 1 1/2 C flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 C milk (plus up to 2 T to splash at end)
- Vanilla Frosting (homemade, Betty Crocker, Duncan Hines, etc)
Preheat oven to 350 degrees F. Line a muffin tin with papers (this recipe made about 14).
Using a stand mixer, cream the butter and sugar together until smooth. Meanwhile in a small bowl, mix the soy flour with the water and beat together with fork. Add to the sugar/butter and let mix together. Then add in the greek yogurt. Let mix together for a couple of minutes.
In another bowl mix together the flour, baking powder and salt. Slowly add to the wet ingredients while mixing (I poured it in three batches). Add your milk (holding the 2T back to see how moist your batter is). If batter seems a little dry add the 2T of milk.
Spoon batter into muffin wrappers until 2/3-3/4 full. 3/4 full ones will have a taller biscuit top. Place in the oven 16 minutes to bake, then rotate pan and bake another 2-4 minutes depending on your oven (or until a toothpick inserted comes out clean).
Let cool (5-10 minutes) and then frost with your desired frosting. I wasn’t too ambitious so Betty Crocker made mine! Top with sprinkles, colored sugar or eat as is with just frosting!