Comments on: Eggless Brain Cupcakes

By: Ellen

Ellen — Thu, 21 Jan 2010 00:03:58 +0000

Well, I’m back and making another batch this week – thanks so much for explaining the pan layout. Maybe this time I’ll try the brain icing!

By: Shelly

Shelly — Wed, 16 Dec 2009 15:16:31 +0000

yes, I probably should have noted how many this recipe makes! I’m bad about that – I tend to bake a LOT when I bake, so I don’t pay attention to how many it makes (unless it only makes small turnouts, then I usually double or triple)

My recipe made 36 cupcakes. You’re only supposed to fill the pan up to about halfway to 2/3 (I did 2/3 since I like mine to be on the big side of things). So yeah, if oyu made 1 batch, and filled only 12, then that would probably explain it! And that’s completely my fault for not nothing exactly how many this recipe makes, and I am so sorry or that. I’ll be fixing the recipe to reflect this (and noting in the future to add this info).

I’m so sorry about that! I’m very bad.

By: Ellen

Ellen — Wed, 16 Dec 2009 14:35:58 +0000

Well, I did a test run of the cupcakes and – while they were really tasty – they didn’t turn out well.
The cupcakes rose quite high and then collapsed – kind of made a crusty ring around the top – so the edges that landed on the pan were crunchy when the rest of the cupcake was still quite soft. I ended up baking them for 20 minutes to get a knife to slip out without a lot of gunk left behind.
My thoughts – a) if was frigid in MN yesterday and my kitchen was probably about 62 degrees. With all the cold equipment and batter – could the temp differences with the oven have caused this problem? They had already fallen by the time I opened the oven to knife test.
b) Although I thought I didn’t overfill, I did use only one pan of 12 – not two. How many did your recipe produce? I may have just crammed too much batter into the pan.

I whipped up another, cake recipe batter for my party cupcakes but I used your icing recipe . I had a ton of icing batter left so I iced the egg-less, sad looking ones and my family ate them. They tasted much better than the cake batter recipe – only they looked like the Igors of the cupcake world.

By: Shelly

Shelly — Tue, 15 Dec 2009 13:27:25 +0000

Great tip! Thanks! I’ll have to file that one away. I know using applesauce or bananas are also good substitutes – but I wanted something that was a little more “binding” rather than “flavorful.” I was told that the flax seed adds a bit of a “nutty” flavor to it (like walnuts, but not too much) and I thought that would be great with the chocolate, but alas, I didn’t find it.

By: Ellen

Ellen — Tue, 15 Dec 2009 04:03:49 +0000

I found your site through the blogging group on Ravelry. I have read (but never really heard the science) that soy powder can be used as an egg substitute. It has worked okay for baked goods at this ratio:

1 heaping tbsp soy powder + 2 tbsp water = 1 egg

Love your recipe – I am going to use it (minus the brain) at my book group next week!