|The Organic Baby and Toddler Cookbook|
|by Tanyia Maxted-Frost|
A comprehensive but easy-to-follow nutrition guide for babies from weaning to toddlerhood (four to six months to three years old).
Tip: Try substitute for cupcakes for more results.
1 - 10 of 12 for egg substitute for cupcakes
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These cupcakes have a delicate ... size muffin tins for this recipe). Sift ... combine butter, milk, eggs and vanilla. Stir ... tops with chopped nuts.
The creamy filling in these cupcakes makes frosting them ... the center of each. Bake 20 to 25 minutes. Do not let the cheese brown. Yield: 16 cupcakes.
Combine sugar, flour and eggs; blend, do ... vanilla. Blend only to mix well. Pour into 24 paper-lined muffin tins. Bake at 325 degrees for 25- 30 minutes.
Dissolve baking soda ... at 350 degrees for about 15 minutes or until cupcakes test done. Remove ... be frosted with any commercial or homemade frosting.
Sift dry ingredients ... sour cream and egg). Beat well. ... at 350 degrees for 15 minutes or ... frosting; but you may frost or sprinkle with powdered sugar.
Mix oil and sugar, add eggs and mix well. ... grated potatoes. Mix well. Pour in lightly greased cupcake pans and bake for 30 minutes in 350 degree oven.
Cream butter and sugar, add egg and beat in. ... minutes. Makes 24 cupcakes: 12 medium ... immediately and will stay fresh for days. Frost with simple white icing.
Put ingredients in bowl. Stir briskly for three minutes or ... well greased loaf pan or cupcake liners. Makes 1 medium size loaf cake or 14 medium cupcakes.
Cream butter and ... sour milk and eggs to bananas and ... Makes 2 dozen cupcakes. Mix banana, ... a time) until consistency is reached. Frost cupcakes.
PREHEAT oven to ... be substituted). Add egg, oil and ... may be substituted for the rum, if ... 5 minutes. Remove cupcakes and allow to ... tops with grated coconut.
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