I think one of the worst parts of developing a new set of intolerances at this point in my life is having to figure out how to modify my baking and cooking to produce the recipes I enjoy without eggs.
When you start looking for egg substitutes and substitutions EVERYONE tells you to use applesauce. I’m here to tell you that applesauce may work in some limited ways, but it is NOT a general purpose egg substitute, and honestly, I’ve not liked it in any of the attempts I made of it. And we won’t discuss using mashed bananas, ew. I haven’t tried tofu yet, but I’m not holding my breath. I’ve had a hard time finding commercial egg substitutes at the store. I’m not sure if I’m not looking in the right section, or if its a 2020 thing and they’re just harder to find right now.
However some things do work.
That is an egg free cupcake with nutella buttercream frosting.
Note the lack of “egg substitutes” in the recipe. Instead she uses BOTH baking soda AND baking powder (in the self rising flour), BOTH butter and oil, sour cream, and vinegar to help boost this recipe in place of eggs. It works, it works beautifully. The big key is to not over bake them, the pictured cupcake actually only baked for 18 minutes, only bake them till the toothpick comes out clean and not a minute longer. To long and they turn dry, and it happens very quickly.
For the frosting you can use off brand chocolate hazelnut spread, but be aware that the differing oil contents do affect the final texture of the frosting.
ALSO, the pictured cupcake had been frosted and then frozen for a week! After being pulled back out of the freezer I let them set on the countertop for a couple hours and they thawed out very quickly and with no melting of the frosting at all!