Eggless Devil’s Food Cupcakes (Small Batch)

You need at least a few good eggless baking recipes in your repertoire. You may be short on eggs, or you may need to consider a friend or loved one with an egg allergy.

The lack of eggs won’t be what you are thinking about when you bite into these luscious treats. These cupcakes are rich and dense, with a pleasant and unusual texture that falls somewhere between a dense cake and a fluffy brownie. In fact, they may remind you of a grown-up version of some of your favorite childhood packaged snack cakes, but without all of the artificial flavors and preservatives…

Notes on the Recipe:

Soured milk: Combining vinegar and milk is a quick way to create “sour milk”. If you have sour milk that you would like to use up, you can use it in lieu of the vinegar and milk mixture.

Batter: This cupcake batter is very thick. The batter will not pour easily, and you will need to spoon it carefully into the muffin tins.

Cupcake Texture: These eggless cupcakes are drier than traditional cupcakes and have a texture similar to a cake brownie. They are very good, but taste differently than a traditional cupcake.

Cost Analysis:

Please note – the cost is based on what I paid for ingredients in the year 2020. Your actual costs may differ.

Picture Tutorial:

Recipe:

Eggless Devil's Food Cupcakes (Small Batch)

  • Difficulty: easy
  • Print

These eggless cupcakes are rich and dense, with a pleasant and unusual texture that falls somewhere between a dense cake and a fluffy brownie.

Ingredients


For the cake:
– 1/2 cup brown sugar
– 1 tablespoon softened butter
– 1 tablespoon canola or vegetable oil
– 2 tablespoons milk
– 3/8 teaspoon white vinegar
– 5/8 cup (or 10 tablespoons) flour
– 2 tablespoons cocoa powder
– 2 tablespoons boiling water
– 1/4 teaspoon baking soda
– 1/8 teaspoon table salt

For the frosting:
– 4 tablespoons softened butter
– 7/8 cup (or 14 tablespoons) powdered sugar
– 2 tablespoon cocoa powder
– 1 tablespoon milk
– 1/2 teaspoon vanilla extract

Directions

For the cake:

  1. Preheat oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or grease.
  2. In a small bowl, combine milk and white vinegar. Set this aside for 5 minutes to “sour” the milk.
  3. Sift together flour, cocoa powder, and water in a separate small bowl and set aside.
  4. Add butter to a medium-sized mixing bowl and cream it with a mixer on medium-low speed.
  5. Add brown sugar and oil to the butter. Mix on medium-low until the mixture is combined.
  6. Combine boiling water and baking soda. Add this to the brown sugar mixture and mix until well combined.
  7. Gradually stir flour mixture and “sour” milk into the brown sugar mixture. Alternate between adding the flour and milk, starting and ending with the flour mixture.
  8. Stir until well combined, but don’t over-mix the batter!
  9. Fill 6 cupcake liners about 1/2 of the way full.
  10. Bake for 15 – 20 minutes. Check with a toothpick. It should come out relatively clean when the cupcakes are done.
  11. Remove from oven and allow to cool in the muffin tin for 1 minute. Remove from muffin tin and allow to cool completely prior to frosting.
  12. For the frosting:

  13. Mix softened butter, powdered sugar, cocoa powder, milk and vanilla with a mixer on medium speed. It should form a thick buttercream. If it is too thick, add a little bit of extra milk.
  14. Frost cooled cupcakes.
  15. Enjoy!

Advertisements

Vanilla Cupcakes (small batch)

Sometimes you just need something sweet! I have a sweet tooth, so my sometimes may be more often than yours. However, I think you will want to save this recipe as it is quick, inexpensive, and only make half a dozen cupcakes!

James and I live in a divided household regarding cupcake flavors. He is a chocolate fan and I am a vanilla fan. If you are like James, you may prefer our recipe for small batch chocolate cupcakes (click here for recipe). If you are like me, or don’t have cocoa powder on hand, continue on with this recipe!

A few notes on this recipe:

You can use oil or butter for the batter. I find that oil mixes in a little bit better, and results in a slightly more moist cupcake. It is also usually less expensive.

Only use 1/2 of an egg for this recipe. If you use the full egg, the cupcakes will taste like eggs! I tried and was not a fan… A simple way to split the egg is to lightly mix it in a bowl and use half of it.

For six cupcakes, only fill the cups 1/2 way full. This will result in regular-sized cupcakes. If you fill beyond 1/2 of the way full, you will need to cook them a bit longer and the recipe will only make 4-5 cupcakes.

Add the milk slowly when making the frosting. If you add too much milk, the frosting will be a bit runny. If it is too runny, add more powdered sugar.

Cost Analysis:

These cupcakes are pretty inexpensive to make at about $0.20 a piece.

Note: The costs are based on what I paid for ingredients in 2020 Your total cost may differ.

Picture Tutorial:

Recipe:

Small Batch Vanilla Cupcakes

  • Difficulty: easy
  • Print

These vanilla cupcakes with a vanilla buttercream frosting are easy-to-make and delicious. The cupcakes cost about $0.20 a piece, and the recipe only makes six cupcakes!

Ingredients

    For the cake:
  • 2 tablespoons canola oil (or softened butter)
  • 1/4 cup + 1/2 tablespoon granulated sugar
  • 1/2 large egg (gently mix egg and use half of it – or about two tablespoons)
  • 6 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 3 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • For the frosting:
  • 2 tablespoons softened butter
  • 8 tablespoons powdered sugar
  • 1/3 to 1/2 tablespoon milk
  • 1/4 teaspoon vanilla extract

Directions

For the cake:

  1. Preheat oven to 350 degrees Farenheit. Mix granulated sugar and oil together. Add 1/2 of the egg to the mixture and stir until combined.
  2. Sift together flour, baking powder, and salt. Slowly stir into the oil mixture, and beat until combined.
  3. Stir in milk and vanilla extract. Gently beat batter until it is smooth. Be careful not to over-mix the batter.
  4. Line a muffin tin with paper liners (or grease) and pour batter into cups. Fill 1/2 of the way full. If you would like over-sized cupcakes, fill 2/3 of the way full and the batter should make 4 cupcakes. Otherwise, it should make 6 regular-sized cupcakes.
  5. Bake for 14-18 minutes. Check with a toothpick. It should come out clean when the cupcakes are done.
  6. Remove from oven and allow to cool in the muffin tin for 1 minute. Remove from muffin tin and allow to cool completely prior to frosting.
      For the frosting:

    1. Mix softened butter, powdered sugar, milk, and vanilla with a mixer on low speed. It should form a thick buttercream. Make sure you add the milk slowly, starting with 1/3 tablespoon. If you add too much milk, the frosting will be runny.
    2. Frost cooled cupcakes.
    3. Enjoy!

Advertisements