Substituting for eggs in cupcakes can seem close to impossible. After all, the eggs help give the cupcakes their characteristically light texture in addition to providing moisture and flavor. At first glance, white vinegar might not seem like the most obvious substitute; it tastes nothing like eggs, has an entirely different consistency, and you cannot scramble or fry it. These facts aside, however, you can successfully substitute white vinegar for eggs in most cupcake recipes. The final product will taste slightly different, but not in an obviously vinegar-like way, and your cupcakes will still be light and fluffy.
Things You'll Need
- Measuring spoon(s)
- Baking soda, optional
Figure out the exact number of eggs called for in your recipe. If you accidentally substitute vinegar for more eggs than are in the recipe, the cupcakes may end up tasting like vinegar. If you accidentally substitute vinegar for too few eggs, the cupcakes might be flat and gummy.
Measure out 1 tbsp. of white vinegar for each egg in your cupcake recipe.
Add the white vinegar to the recipe in the same way as you would have added the eggs, and at the same time.
Tips & Warnings
- Add 1 tsp. baking soda per tbsp. of vinegar to the vinegar before adding it to your recipe to make lighter, fluffier cupcakes. Mix well, then add to the cupcake mixture and continue as normal.
- Use apple cider vinegar in place of white vinegar if you prefer.
- Photo Credit gourmet cupcakes in elegant bakery image by nextrecord from Fotolia.com
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