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!
These cupcakes can be cooked for anyone, not just people with an egg allergy. They are often lighter and less rich.
I recommend using silicone cupcake cases. They are re-usable, and the cupcakes do not stick to them.
Adaptable to be gluten-free as well as egg-free. They were perfect with a bit of vanilla buttercream on top. - 05 Aug 2011
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
I left out the cocoa powder as I wanted to make egg-free vanilla cupcakes. They sank as they came out the oven and are rusty coloured. Greasy too! - 02 Oct 2012