About this recipe:This is a recipe I also found online but changed the method to fit my cooking style. I developed an egg allergy when I was younger and had to find an alternative to cake. These cupcakes are not as heavy or rich as egg recipes and if done right the recipe makes 12 light, fluffy cupcakes perfect for any occasion!
Only the second non-egg cake I've tried (hunting for good ones for my egg and dairy free nephew) - I replaced the milk with rice milk to make it vegan and while they've sunk a bit since coming out the oven, I think they are good enough to make again. I like that there are no weird ingredients, just stuff I have in the house anyway. Taste like cheap chocolate (because of the marg I think) but thats ok once in a while - 24 Nov 2012