Our little friend is allergic to milk and eggs, so the poor little gal often has to turn down dessert. I was determined to make something delicious she could eat.
These cupcakes are extremely easy. They start with boxed cake mix. Just make sure to check the ingredients, as some brands do contain milk. I ended up using a store brand white mix, which was both cheap and conveniently vegan. Add the oil and water as directed. For every egg the recipe calls for use the following substitution:
1 egg = 1 Tbsp. oil + 1 Tbsp. water + 1 tsp. baking powder
Be sure to multiply if the recipe calls for more than one egg.
Bake at the directed temperature for maybe 2-3 minutes less than recommended.
I frosted with store-bought frosting, checking the label of course. They are DELICIOUS! The wrappers practically fall off the cupcake, and they have a nice texture and are very moist. They are a little more crumbly than usual, but they didn't stick around long enough for anyone to notice :-)
I liked these so much I might make them vegan all the time! Enjoy!