Cupcake Vs Egg Replacer

Baking By catou333 Updated 26 Sep 2010 , 11:26pm by imagenthatnj

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catou333 Posted 26 Sep 2010 , 10:38pm
post #1 of 4

I need some help
I have a child allergic to nuts and eggs
I decide to do those cupcake
and I use egg replacer instead of the egg.

the cupcake were delicious
BUT when I took them out of the oven they litteraly deflate! the center was lower than the side.

What cause this? am I wrong with my egg replacer or does I have made a mistakes somewhere in the recipe? have you a better cake/cupcake without egg recipe?

thanks a lot for your help!

3 replies
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cakeythings1961 Posted 26 Sep 2010 , 11:23pm
post #3 of 4

We have many allergies in our family, so I'm always trying new recipes for baked goods. But you will have more success if you begin with an allergy-safe recipe to begin with, rather than trying to adjust a recipe or make major substitutions.

You might like these:

I've also found this book to be helpful:

And don't forget that vegan recipes will be egg-free, so be sure to check out all the amazing vegan baking cookbooks that have been coming out recently!

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imagenthatnj Posted 26 Sep 2010 , 11:26pm
post #4 of 4

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