Yes, I finally found a substitute to eggs (especially for baking). Not that I am averse to adding eggs, but the egg replacer adds fewer more calories to your cakes and cupcakes. I was so excited when I came across an article in the January 2007 issue of the Vegetarian Times magazine - that talked about egg replacer. You will be amazed to know that egg replacer does not have any egg at all! Instead it is a combination of tapioca starch, potato starch and leaveners that keeps baked goods moist and light. I immediately rushed to the Whole Foods market (you will find egg replacer in all natural food stores) and bought the egg replacer. The one that I bought is made by Ener-G-Foods. And I had to test out and find for myself if this was really good enough. So, I made the The-Devil-in-Me Double Chocolate Cup Cakes from Meena’s Hooked on heat. The result: delicious, moist, fluffy cup cakes.
A fresh batch of chocolate cupcakes straight out of the oven
You can pretty much follow the same recipe from Hooked on Heat for baking these cupcakes. All you need to do is replace the eggs with 3 tsps of egg replacer mixed in 4 tbps of water (the recipe calls for 2 eggs). The math is: you have to use 1 1/2 tsp of egg replacer for one egg. Remember, to dissolve the powder in 2 tbps of warm water before you add it to the remaining ingredients. Otherwise, the cake will not turn out fluffy enough.
The Devil in me Double Chocolate cupcakes
For sure, baked goods with egg replacer will be lower in calories and cholesterol than compared to the ones with eggs. One measure of egg replacer (1 1/2 tsp=1 egg) adds only 15 calories to your recipe. What's more, there is zero cholesterol.
Makes about 30 mini cup cakes