I am a food snob and was prepared to hate Betty Crocker Gluten Free Chocolate Cake Mix. The truth is that if you can handle soy and are not too picky about GMOs it makes an astonishingly good, normal tasting, egg-free cupcake. What I love about it (besides the fact that its easy) is that as of the last box I used, its vegan, corn free, gluten free, dairy free, peanut free and, depending on the oil you use can also be tree nut free. Unfortunately they have added soy to their ingredients so you may instead want to work with the new King Arthur Flour versions which avoid the big 8 entirely. That said, I have not tested that one with egg replacer.
The instructions on the box led to lumpy cupcakes when I tried them. So I messed with them to some extent. These fool everyone.
1 box Betty Crocker Gluten Free Chocolate Cake Mix
5 tsp Energ Egg replacer
6 TB cool to cold water
1 1/2 tsp baking powder
1 cup WARM black coffee (or warm water) it needs to be hot enough keep the shortening liquid until the cake mix is added.
1/2 cup of either Spectrum Organics Butter Flavor Shortening or organic coconut oil warmed just to the point of liquification (we don’t have any issue with coconuts so we use coconut oil when possible.)
Measuring cups and spoons
Microwave safe bowl for melting oil /shortening
One 12 well standard cupcake tin
12 paper liners
Preheat oven to temperature on box (it varies with your muffin tin)
Put oil, and warmed coffee in the bowl of the electric mixer
Beat on low to combine
Combine water and egg replacer, and the reconstituted egg replacer to the mixer bowl and beat on low to combine.
Add cake mix and baking soda, and mix to incorporate. Then beat for 4 minutes. Mix will remain watery and somewhat scary looking.
Line the muffin cups with paper liners
Fill liners with batter. They will be very full. It will look like a mistake
Bake for about 20 minutes. The cupcakes will not puff up and look “right” until the end.
Test for doneness with a toothpick.
Remove from oven, cool, frost, and enjoy!