While I like to experiment with my baking, it’s nice to have some go-to recipes that always turn out well. These are all quite easy to make, and very easily adaptable.
Go-To Chocolate Recipe
These are moist but crumbly, with a good amount of chocolate flavour.
EGGLESS CHOCOLATE CUPCAKES
- 1 cup flour
- 50g cocoa powder
- 1 tsp. baking soda
- ½ tsp. baking powder
- pinch of salt
- 225 ml hot coffee
- 1 tsp. apple cider vinegar
- 160g sugar
- 100 ml oil
- 60 ml applesauce
- 1 tbsp. vanilla extract
(the measurements on this are sort of shady, so most things are easier by weight)
- Preheat the oven to 315F. Line cupcake tins.
- Sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Combine coffee, apple cider vinegar, sugar, oil, applesauce, and vanilla. I mix the coffee and sugar first to melt the sugar.
- Pour liquid mixture into dry mixture and stir until combined. I always pour the batter into a measuring cup to disperse, since it’s a pretty runny batter.
- Bake for 15-20 minutes, depending on size of liner. Toothpick should come out clean.
Go-To Vanilla Recipe
These are a little bit on the denser side, but are robust cupcakes with a good texture and a nice rise.
EGGLESS VANILLA CUPCAKES
- 7/8 cup flour
- ½ cup sugar
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup milk
- 2 tbsp. oil
- 2 tbsp. apple sauce
- 1 tbsp. vanilla
- ½ tbsp. apple cider vinegar
- Preheat oven to 350F. Line cupcake tins with ~15 liners
- Whisk together flour, sugar, baking powder, baking soda, and salt
- Mix milk, oil, apple sauce, vanilla, and apple cider vinegar together
- Combine wet and dry ingredients. Don’t overmix.
- Fill liners ~2/3 high. Bake for 12 – 18 minutes, depending on liner size.
- In general, I like to replace 1/3 to ½ of the oil in recipes with applesauce. I find that I like the texture better, and the applesauce is generally undetectable.
- I usually rotate my cupcakes in the oven ~8 minutes into baking, and use the middle rack if possible.
- If there are any open spots in the cupcake tin, I fill them with a bit of water to prevent warping. I’m not 100% sure this does much, but it makes me feel better, so I will continue to do it!
- I weigh a lot of my ingredients as it’s more accurate
- To measure flour, I usually scoop it around a few times to get it airy, and level off with a knife
- When using my mixer, I generally mix batter at a pretty low speed (2) since I don’t want to overmix
- Egg replacer sucks. Don’t use it in cake if you don’t have to. It’s alright in cookies, but its leavening action for cake-like things is subpar.
- If I am trying to replace eggs in something, I usually adjust/add some combination of baking soda, baking powder, vinegar, milk, applesauce, and water. I also don’t try to replace more than 2 eggs, or anything with egg whites.
- While I admittedly have not done this yet, using an oven thermometer is the most accurate form of measuring temperature, as most ovens are somewhat off.