Making Cupcakes?

Question

I want to make cupcakes but, all the mixes we have require 3 eggs. The problem is we only have two eggs left.

Is it ok to just go ahead and use two or should I just trash my idea to make cupcakes altogether?

Answer 1

Ousting eggs from baked goods
Eggs are used in baked goods for leavening, or lightness. They also may serve as a binder. The purpose the egg serves in the original recipe — as well as the amount of egg the recipe calls for — determines whether you need a substitute and, if so, which alternate ingredient will best serve the function of the egg in the recipe.

Flat foods such as pancakes and cookies don't rely on eggs for lift. In fact, in many cases, you can eliminate the egg without noticeably affecting the final product. That's especially true if the recipe calls for only one egg. If you do omit the egg, however, it's a good idea to add a tablespoon or two of additional liquid — soymilk, fruit juice, or water, for example — for each egg omitted to restore the recipe to its original moisture content.

When a recipe calls for three or more eggs — as many cakes do — the eggs perform a vital function and need to be replaced with an ingredient that can deliver a similar effect.


In recipes for baked goods that have a light, airy texture, replace eggs with an ingredient that provides lift. Any of the following ingredients can replace one whole egg in a recipe:

Half a small, ripe, mashed banana. This substitution gives the food a mild banana flavor, which can be nice in recipes for muffins, cookies, pancakes, and quick breads.
1/4 cup of any kind of tofu blended with the liquid ingredients in the recipe. Light or reduced-fat tofu cuts down on the fat and calories in the finished product.
1-1/2 teaspoons of a commercial vegetarian egg substitute, such as Ener-G Egg Replacer, mixed with 2 tablespoons of water. This product is a combination of vegetable starches and works wonderfully in virtually any recipe that calls for eggs. Natural foods stores sell it in 1-pound boxes.
1/4 cup of applesauce, canned pumpkin or squash, or pureed prunes. If you use these foods, know that, depending on the recipe, they may add a hint of flavor. If you want to give the food a lighter texture, add an extra 1/2 teaspoon of baking powder, because using fruit purees to replace eggs can make the finished product somewhat denser than the original recipe.
A heaping tablespoon of soy flour or bean flour mixed with a tablespoon of water. This mixture works similarly to vegetarian egg replacer.
2 tablespoons of cornstarch beaten with 2 tablespoons of water. This, too, works much like vegetarian egg replacer.
1 tablespoon of finely ground flaxseeds whipped with 1/4 cup of water. The flaxseeds gel and bind with the other ingredients.

Answer 2

I also recommend borrowing egg from neighbor. If you use only two eggs remove a significant portion of the mix before adding them (1/3). With only two eggs and the whole mix you will get flat and dry cupcakes, and the time wasted will frustrate you.

Answer 3

u dont have to trash it, u have three solutions without trashing it. 1. borrow an egg from a neighbor or go shopping real quick 2. look on the internet for recipes for cupcakes with only two eggs or 3. find something u can use instead of eggs.GOOD LUCK!!!!!

Answer 4

Why, yes. I have noticed that cupcakes are better than war. You can't fill a festive basket with landmines and pass them out to schoolchildren, then expect gratitude in return. Unless, of course, those schoolchildren are foreign.

Answer 5

1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk

Answer 6

You can use just the two eggs and it should turn out fine
You can also put in 2 tablespoons of whole mayonnaise to replace the eggs if you are using a boxed cake mix.

Answer 7

Use the two eggs, if batter is thick, add a little milk. It will taste the same, just make sure batter is at a cake consistency.

hmmmm, trying to figure out where K-fed fan thinks he is.

Answer 8

You can still do it with the 2 eggs it just might not rise as much, but they will still turn out fine. You could also eliminate some of the batter.

Answer 9

If you have Large Eggs you can use 2. When most recipes call for eggs they mean medium sized eggs unless they say otherwise!

Answer 10

My first thought was to cut the recipe by 1/3.