Pristine was only able to eat cake or cupcakes 2 years ago – when I discovered something to substitute eggs in my baking. You see, she is intolerant (highly allergic) to eggs, actually to eggs and milk and ALL their by products when she was born. She’d have her birthday cake for the sole purpose of blowing the candle in it. She was curious how the beautiful cakes and cupcakes taste like but she never touched them because she knows it would cause her pain, along with with rashes, swelling and itch. Milk allergy has been “cured” but she’s still allergic to eggs.
Pristine is now almost seven and a kitchen enthusiast. I invited her to make cupcakes with me and she was like, “But, but mom…would there be eggs in it?” I assured her eggs won’t have a place in our working table that day and instead, we’ll have something else to replace the eggs in the recipe and the cupcakes will still taste and look like proper cupcakes!
Ingredients: (Produces 12 cupcakes)
- 50 grams unsweetened cocoa powder
- 1 cup hot water
- 1 1/3 cup flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 3/4 cup sugar (reduce it to 1/2 c next time if you find it sweet)
- 2 large eggs —>> SUBSTITUTE: 2 Tablespoon flax seed + 6 Tbsp water
- 2 teaspoon vanilla
** Place 2 Tablespoon of milled flax seed and 6 tablespoons of water in a mill mixer and blend until frothy. Set aside.
1. Preheat oven 190C. Line the aluminum muffin tray with cupcake paper.
2. In a small bowl, mix cocoa and hot water. Let it cool.
3. In another bowl, whisk flour, baking powder and salt.
4. And in yet another bowl (sorry for all the bowls needed!), cream butter and sugar with electric mixer until light and fluffy or until your young daughter gets that nervous smile.
5. Add eggs (or the blended flax seed mixture) and vanilla.
Random trivia: Flax seed is an inexpensive rich food source of Omega-3 fatty acids that help lower cholesterol, control high blood pressure,etc and lignans (antioxidant) that help reduce cancer risk. It is also high in soluble fiber that helps ease constipation.
6. Add flour mixture (#3). Beat until fully incorporated with #5.
7. Add cooled cocoa mixture and mix thoroughly with a rubber scraper or any tool to your liking, really.
8. Fill each muffin cup and bake for 16-20 minutes.
Wonder how the inside of the cupcake turned out? The texture is just like all the other cupcakes in the world, but without the allergy causing ingredient. Flax seed doesn’t have any violating taste, if you’re worried about that. Besides, this is chocolate and you know nothing stands in the way of a rich chocolate taste!
Could be better with some frosting but it was all gone before I even thought what frosting to make. Maybe next time!