Why can't I bake a cupcake without egg?

Question

I was hungry and kinda boared so I took out a little cup and mixed milk, flour, sugar, vanila, and butter. I did not want to break an entire egg for two cupcakes, so, not knowing it's signifficance, I left out the ingriedent. I attempted to stir the concoction but the butter was stuck in little lumps. My brother suggested that I should have melted the butter so, without thinking, I put the plastic cup in the microwave. When the cup was limp and melted I transfered the mix to a new cup. I esily stirred it, as the butter had been melted. I decided that I had worked too hard and overlooked the plastic poison. I placed the concoction into two paper cupcake holds, one sprayed with pam and one without. I placed them into a cupcake tin and into the oven, which I had set to bake at 350 degrees ferinheit. 8 minutes later, which I spent watching my brother use the Pam and a lighter as a flamethrower, I took my 2 cupcakes out of the oven to be unpleasantly surprised to see them

heavy, thick, and fairly flat. The one that had Pam on the paper holder looked awful. The Pam had cooking and was brown and bubbling. I threw that one away and tasted the other one but I did not like it so I fed it to the dog. My parents later came home, the smell of nasty cupcakes and eggs my brother had cooked filled the kitchen, they said “you do know that you’re not allowed to cook when you’re here by yourselves, don’t you?”

Why didn’t my cupcakes turn out? What should I have done? Why do they need egg and why did the Pam cook like that? What proportions should I have used? A bit of poison won’t hurt me, will it? How long should I have baked it and at what temperature?

heavy, thick, and fairly flat. The one that had Pam on the paper holder looked awful. The Pam had cooking and was brown and bubbling. I threw that one away and tasted the other one but I did not like it so I fed it to the dog. My parents later came home, the smell of nasty cupcakes and eggs my brother had cooked filled the kitchen, they said “you do know that you’re not allowed to cook when you’re here by yourselves, don’t you?”

Why didn’t my cupcakes turn out? What should I have done? Why do they need egg and why did the Pam cook like that? What proportions should I have used? A bit of poison won’t hurt me, will it? How long should I have baked it and at what temperature?

Stupid computer messed up my extra details! It did the same thing twice, that's happened to me before.

Answer 1

The egg has two functions: it makes it rise and it gives it the texture to be light but stay risen once it's done so. It also adds liquid. You can get the texture by substituting applesauce or whipped cream cheese. You'll need to add a raising agent though or they'll be very flat. Sounds like it would have been easier to break the egg! People usually only omit the egg when they have an allergy.

Answer 2

Cupcakes:
4 tbsp water
4 tbsp cornstarch
6 tablespoons butter
4 ounces semi-sweet chocolate, chopped
1 1/4 cups sugar
1/4 cup water
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Icing:
1/4 cup butter
1/2 cup packed dark brown sugar
1/2 cup evaporated low-fat milk
2 teaspoons vanilla extract
2 cups powdered sugar

Preheat oven to 350°.
Combine 4 tbsp water and 4 tbsp cornstarch in a bowl and whisk until combined. (This takes the place of the eggs in this recipe)

To prepare cupcakes, place butter and chocolate in a saucepan and cook over low heat. Stir until chocolate melts. Stir in granulated sugar, water, and vanilla. Add water/cornstarch mixture, stirring with a whisk to combine.

Combine flour, baking powder, baking soda, and salt, stirring with a whisk. Add flour mixture to chocolate mixture, stirring until smooth. Place 18 paper muffin cup liners in muffin cups; spoon batter evenly into lined muffin cups. Bake at 350° for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean. Cool on a wire rack.

To prepare icing, melt 1/4 cup butter in a medium saucepan over medium heat. Add brown sugar; cook 3 minutes, stirring constantly with a whisk. Add milk, and cook 3 minutes, stirring constantly. Remove from heat; stir in 2 teaspoons vanilla. Gradually add powdered sugar, stirring with a whisk until smooth. Working quickly, spread each cupcake with about 1 1/2 tablespoons frosting.

Answer 3

You tried to make two non-egg cupcakes in the microwave?

The combination of desperate hunger and poor judgement and execution makes me ask - how high were you at the time?

Answer 4

without the egg you have pancakes, eggs is what helps it to rise,