Rosy cupcake

Eggless chocolate cupcake topped with red ribbon rose

An eggless chocolate cupcake (part of a custom order) by Star Bakery in Nottingham (UK) via Flickr


Deppified said…
Do you know what they used instead of eggs? I bake a lot, but my roommate doesn't eat eggs, so I'm at a loss as to what I should use to still hold the final product together and be moist, but still taste delicious!
Liana said…
I can tell you as that's my cupcake! I was about to post it on my blog but here it is for you, it makes about 40 cupcakes or a 9x13 cake:

4 1/2 cups plain flour
3 cups granulated (white) sugar
1 cup unsweetened cocoa powder
1 cup vegetable oil
3 cups cold water
3 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons vanilla extract
1 tablespoon chocolate extract (optional)

1. Preheat oven to 350 degrees
2. Sift together flour, cocoa powder, soda and salt.
3. Add sugar and mix together.
4. Add oil, water and extracts and mix thoroughly.
5. Pour into prepared pans or baking cases.
6. For cupcakes, bake for 22 mins or for a full size cake bake for up to 1 hour.

They are really moist and delicious!
Anonymous said…
Yum! Breakfast cupcakes? I'd love a good recipe for breakfast cupcakes!
Liana said…
I don't have one I'm afraid, generally my cupcakes are loaded with sugar and butter so not really suitable for breakfast unless you have a really sweet tooth like me! This one looks gooood though
James said…
Your cupcakes look so perfect! You're very good at making beautiful things. At first, I thought it's way too complicated for me to make these lovely cupcakes but it sounds possible for me to give it a try. Maybe without the decoration part!