How do you make 12 egg free cupcakes?

You can make egg-free cupcakes using a few different methods! Here are a couple of options:

1. Using a flaxseed "egg" replacement:

* Flaxseed "egg": Mix 1 tablespoon ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes, it will become gel-like and can be used as a replacement for one egg. You'll need 12 tablespoons of flaxseed mixture for this recipe.

2. Using Applesauce or Mashed Banana:

* Applesauce or Mashed Banana: These work as binders and add moisture to the cupcakes. You can substitute one egg with 1/4 cup of applesauce or mashed banana. You'll need 3 cups of applesauce or mashed banana for this recipe.

Here is a basic recipe using the flaxseed method:

Ingredients:

* 1 1/2 cups all-purpose flour

* 1/2 cup granulated sugar

* 1/2 cup brown sugar

* 1/2 cup milk

* 1/2 cup oil (vegetable or canola)

* 1 teaspoon baking soda

* 1/2 teaspoon baking powder

* 1/4 teaspoon salt

* 1 teaspoon vanilla extract

* 12 tablespoons ground flaxseed mixed with 36 tablespoons water (12 "eggs")

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. Mix dry ingredients: In a large bowl, whisk together the flour, sugars, baking soda, baking powder, and salt.

3. Mix wet ingredients: In a separate bowl, whisk together the milk, oil, vanilla extract, and flaxseed mixture.

4. Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix.

5. Fill cupcake liners: Divide batter evenly among the prepared cupcake liners, filling them about 2/3 full.

6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Frosting:

You can use any frosting you like, but here is a simple vanilla frosting recipe:

* 1 cup (2 sticks) unsalted butter, softened

* 3 cups powdered sugar

* 1 teaspoon vanilla extract

* 1/4 cup milk

1. In a large bowl, cream together the butter and powdered sugar until light and fluffy.

2. Beat in the vanilla extract and milk until smooth.

3. Frost the cooled cupcakes.

Tips:

* Don't overmix: Overmixing can result in tough cupcakes.

* Test for doneness: A toothpick inserted into the center of a cupcake should come out clean when it's done.

* Store properly: Cupcakes are best stored in an airtight container at room temperature.

Enjoy your delicious egg-free cupcakes!