After I posted about the egg substitutes, I had to make cupcakes. Well, I think I used the wrong substitute. Or it could have been that I used the wrong two substitutes, since I had to substitute for milk as well. Whatever it was, they were weird!
I made the cupcakes following a recipe out of the red and white cookbook for a one layer chocolate cake. I substituted water for the milk; probably, this was the first bad substitute making it too liquid. The other substitute I made was for the egg and I used the 1 T water + 1 T vinegar + 1 tsp baking powder. Oh, and I only had wheat flour (but I have done that before and it wasn't a problem.)
At any rate, they tasted good, though with a grainy texture due to the wheat flour. They not only rose and then sunk, leaving a hollow like a volcano cone, but they spread out over the top edge of the muffin tin. Oh, and they were really crumbly. However, they were eaten and approved of, even if I couldn't ice them and pass them out like cupcakes.
Lesson learned, though. I remember reading in one of the vegetarian cookbooks I have borrowed from the library that some egg substitutes are heat activated and work better for baking. That was probably the biggest problem; I should probably have used the arrowroot sub. I will have to go through and see if I can find a good website that has a list of the best application for each sub. If not, I will try to contact the author of that cookbook and see if I can reproduce it because it is gonna be useful!!