Problem: Egg cupcakes are known to be used due to it being able to have a strong structure as well as having a fluffy texture. Our objective is to find an egg alternative in baking for the people who have allergies to eggs, people who are vegans, or if people have animal concerns. We gathered information after doing online research and found that applesauce would work the best in making an egg free cupcake because egg and applesauce have similar consistencies and binding abilities due to the fact that they are wet, smooth, thick, and a golden brown colour. 

Hypothesis: If we used applesauce in our experiment, then we would be able to find a solution of making egg free cupcakes that taste and feel similar. 

 

Why is applesauce considered a good egg substitute? 

Applesauce is a good egg substitute because the pectin in an apple acts as a binder, as well the applesauce provides a lot of moisture allowing it to resemble an egg consistency.

Why is tofu considered a good egg substitute? 

The silken tofu is simply curdled soy milk, so when heated and added into a mixture allows for a creamy, moist and rich result.

Why is arrowroot considered a good egg substitute?  

The arrowroot is a powder that acts as a binding agent and helps with lightening the texture of the dessert.

Why is flaxseed considered a good egg substitute? 

Flaxseeds are a good healthy alternative to eggs, when they are mixed with water the flaxseeds thicken and create a "gel" like texture similar to an egg.

Why is vinegar and baking soda considered a good egg substitute? 

When vinegar and baking soda start a chemical reaction it produces a consistency that allows the baked goods to be light and airy.

Why is mashed banana considered a good egg substitute? 

Bananas are made up of 75% water, compared to an egg it contains 76% water. The two are quite similar and the banana will add the same moisture as an egg, as well as adding a good source of fiber.

How many people/percent in Canada have allergies to eggs?

Egg allergy affects about 1% of children under 18 years old and 0.5% of adults in Canada.

What are the symptoms of an allergic reaction to eggs?

There are many different symptoms but some of the most common ones are skin inflammation, hives, nasal congestion, runny nose, sneezing etc.

 

Which egg substitute cupcake is the most similar to a regular egg cupcake?

Control Variables: The same amount of measurement of the other ingredients as well as the process of making the cupcakes

 Servings: 6 cupcakes 

-10 tablespoons (tbsp) Flour

-6 tablespoons (tbsp) Sugar 

-1/4 teaspoon (tsp) Salt

-5/8 teaspoon (tsp) Baking powder

-1 teaspoon (tsp) Pure Vanilla Extract

-1/4 Cup of Soy butter, softened

-1/4 Cup of Soy milk

-1 egg

-Mixing the mixture in a hand mixture for 15 minutes

-Cooking the batches of cupcakes at the same temperature of 350°F and cooking them in the oven for 22 minutes. 

Base Recipe: Cupcake with egg (Control)

Independent Variables:

-1/4 Cup of Tofu = 1 egg

-2 tablespoon (tbsp) Arrowroot powder and 3 tablespoon of Water (tbsp) =1 egg

-1/4 Cup of Applesauce = 1 egg

-1/4 Cup of Mashed Banana = 1 egg

-1 tablespoon (tbsp) of vinegar with 1 teaspoon (tsp) of baking soda= 1 egg

-1 tablespoon (tbsp) of flaxseed meal and 3 tablespoons (tbsp) of water= 1 egg (allow it to sit for 5 minutes)

Dependent Variables:

-Texture

-Fluffiness/height

-Moistness

-Flavour

-Porous 

-Dense

 

1. Preheat the oven to 350°F and line a cupcake pan with cupcake liner

2. In a medium bowl, whisk together 10 tbsp of flour, 10 tbsp of baking power, and 1/4 tsp of salt. Set flour mix aside.

3. In the bowl of a electric mixer, beat room temperature butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.

4. Add room temperature eggs one at a time, beating well with each addition then scrape down the bowl. Add 1 tsp of vanila extract and beat to combine.

5. Reduce mized speed to medium and add flour miture in thirds alternating with the buttermilk, mixing to incorporate with each addition.

6. Scrape down the bowl as needed and beat until just combined and smooth, make sure not to overmix. Divide the batter evenly into a 6 count-lined muffin or cupcake pan, filling 2/3 full

7. Bake for 20-23 at 350°F. or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature.

8. We took a couple out of the pan after cooled and cut them into quarters for taste testing 

9. Record the results on how fluffy, spongey, vanilla flavour, and the overall relation to a regular egg cupcake.

10. We then blind folded our participants and let them try the cupcakes at random

11. Repeat steps replacing eggs with one subsitute and record results after each taste test. 

Egg (yellow cupcake liner)

Yellow cupcake mold: more moist and fluffy, top is dry 

Participate 1: 3/5 dry, 2/5 moist; bottom is very moist and top is very dry. 9/10 overall cupcake, 4.5/5 vanilla tasting, golden brown colour, looks a bit grainy, sporous, 4/5 fluffy

Participate 2: grainy, don’t like it, i taste the egg

Participate 3: 1/5 dryness, 4/5 moist. Cupcake is overall very delicious. 9/10 overall cupcake, 4.5/5 vanilla tasting, 4/5 fluffy

Participate 4: perfect fluffiest, perfect denseness. 10/10 overall cupcake, perfect sweetness

Participate 5: 5/5 moist, 5/5 fluffy, golden, 10/10 overall, 5/5 sweetness

Participate 7: ⅗ moist, ⅖ dense, ⅘ fluffy, ⅘ overall

3.5 cm height

 

Arrowroot powder: (white cupcake liner) 

White cupcake, cracky on the top

Taste is more bland, cake pop mixture, mochi texture

Participate 1: 5/10 overall taste, 5/5 dense, 0/5 fluffy 

Participate 2: 8/10 overall taste, 3/5 dense, 4/5 fluffy, 4/5 flavourful of vanilla

Participate 3: 4/10 overall taste, 4/5 dense, 1/5 fluffy, 

Participate 4: 6/5 moist, 4/5 fluffy, 5/5 dense, 8/10 overall taste 

Participate 5: white, more doughy, 4/5 flavour, 3/5 fluffy, 8/10 overall taste, taste like a cookie

White cupcake, cracky on the top, batter is very thick compared to others, not smooth or creamy, the batter looks like soft dough

2.6 cm height

Apple sauce (red cupcake liner)

Participate 1: 4 fluffy, 4/5 moist, 7/5 dense too dense

Participate 2: 5/5 fluffy, 5/5 moist, ⅖ vanilla flavour, 7/5 dense too dense

Participate 3: 4.5/5 fluffy, ⅘ moist, 7/5 dense too dense

Participate 4: 4/5 fluffy, 5/5 moist, 7/5 dense too dense

Participate 5: 4.5/5 fluffy, 5/5 moist, 7/5 dense too dense

Participate 6: ⅗ fluffy, 6/5 moist, ⅘ dense, ⅗ overall

Participate 7: ⅗ fluffy, 6/5 moist, 4/5 dense, 3.5 overall

batter is more watered down, has a yellow tint

2.2cm height

Mashed Banana (purple cupcake liner)

Participate 1: 6/5 moist, 4/5 fluffy, 7.5/10

Participate 2: 1/5 vanilla, 5/5 fluffy, 7/10

Participate 3: 5/5 moist, 4.5/5 fluffy, 7/10 

Participate 4: 6/5 moist, 5/5 fluffy, 9/10

Participate 5: 5/5 moist, soggy, 4/5 fluffy, 8.5/ 10 

Participate 6: ⅘ flavour, ⅘ fluffy, ⅘ overall

Participate 7r: ⅘ flavour, ⅗ fluffy 3.5/5

Just banana flavour, doesn’t replicate the original, creamy and smooth batter

2.7cm height

Baking soda and vinegar (green cupcake liner)

Participate 1: 0/10 overall

Participate 2: 0/10 overall

Participate 3: 0/10

Participate 4: 0/10 flavour

Participate 5: 0/10

Participate 6: 0/5 flavour, ⅕ moist, 2/5 spongy, 0/5 overall 

Participate 7: ⅖ flavour, 2/5 moist, ⅖ overall

Flavour is 0/5, 5/5 fluffy, -5/5 taste terrible, perfect texture and density, 5/5 spongy

The batter looks creamy and smooth, more watery because we could see the cupcake liner got darker

2.1 cm height
 

Flaxseed (blue cupcake liner)

Participate 1: 0/5 flavour, 6/5 moist, 1/10 overall

Participate 2: 0/5 flavour, 5/5 moist, 2/10 overall

Participate 3: 0/5 flavour, 5/5 moist, 1/10 overall

Participate 4: ⅕ flavour, 5/5 moist, 4/10 overall

Participate 5: ⅖ flavour, 5/5 moist, 5/5 healthy, dad very likes it, 6/10 overall

Participate 6: 0/5 flavour, 5/5 moist, 1/5 overall

Participate 7: ⅕ flavour, 5/5 moist, 2/5

⅘ fluffiness 

5/5 spongenous 

No vanilla flavour

Taste the flax seed grains

In the batter you could see the flaxseeds, as well as more of a thick consistency

2.3 cm height

Sunrise Tofu Soft (blue cupcake liner)

Overall Review: 

6/5 moist (too moist), 4/5 fluffy, 4/5 texture to a cupcake that they like, 3.5/5 of vanilla, 

More cracks on top, more white 

2cm height

The participants are the same every time according to their number.

 

 

Why was the height of the substitutes displayed like that:

Tofu 2cm: Tofu doesn't trap air as well so the batter likely had fewer air bubbles which lead to a shorter cupcake. It could have also been too wet which weighted down the batter. This can make the tofu more dense and compact instead of light and airy. 

Arrowroot 2.6cm: The oven could have been hotter than before which could lead it to be more expanded. Whisking it could have led to more trapped air leading to more rise in height. 

Apple sauce 2.7cm: The acidity and moisture of the applesauce tempers with the results leading to a shorter cupcake then one with eggs.

Flaxseed 2.3cm: The flaxseeds absorb water and don't replicate the moisture that an egg provides which affects the batter consistency and the result of the height of the cupcake.

Mashed Bananas 2.7 cm: The mashed bananas do add moisture to the batter which leads to a denser texture and reduce rise compared to the egg cupcake.

Baking soda and vinegar 2.1 cm:  Eggs provide support to stabilize a cupcake and help maintain their rise. Baking soda and vinegar when mixed doesn't create the same structural support leading to reduced height.

Why was the taste of the substitutes how it was?

Tofu: The tofu substitute didn't have any taste because of how plain tofu is, the eggs provide flavour rather than tofu.

Arrowroot: The arrowroot did resemble the taste of a cupcake to a certain point, however to make it more similar to an egg cupcake more vanilla would need to be added.

Apple sauce: The applesauce gave the best resemblance to an egg cupcake, it had the same texture and taste of the egg cupcake.

Flaxseed: The flaxseeds had a very strong taste to begin with and overpowered the taste of the other ingredients. This resulted in it tasting like flax seeds rather than an egg cupcake.

Mashed Bananas: The mashed bananas taste like banana bread as the taste of the banana was very strong and overpowered the other ingredients.

Baking soda and vinegar: The baking soda and vinegar didn't resemble an egg cupcake, it brought an acidic taste.

 

We came to a conclusion that applesauce gives the best tasting result when compared to an egg cupcake, however the mashed banana substitute gave the best resemblance in looks and height.

 

 

 

Our project applies to those who have an allergy to eggs, those who have a dairy allergy, as well as a healthy alternative to have a dessert. We believe that with our research and results we can help those who have an allergy, to be able to experience what a cupcake tastes like. 

 

Sources of Error: We use soy milk and soy butter which can lead to other factors that may not resemble what an egg cupcake tastes like.

Another factor is biases of our participants, we tried to use mixed genders, ages, and mixing up the cupcakes to keep the opinions anonymous and try to minimize bias. 

We tried to make each cupcake batter the same way with the substitute using the same measurements and trying to apply the batter into the cupcake mold at the same heights.

 

Egg Alternatives= 1 Egg 

Tofu: https://www.connoisseurusveg.com/vegan-baking-egg-substitutes-guide-cheat-sheet/#:~:text=It%20also%20adds%20a%20bit,in%20soft%20and%20firm%20varieties.

Arrowroot Powder: https://www.healthline.com/nutrition/egg-substitutes#arrowroot-powder, https://www.theveganreview.com/the-ultimate-guide-to-egg-substitutes-in-vegan-baking/#:~:text=It%20is%20the%20starch%20that,cakes%2C%20quick%20breads%20and%20cookies.

Mashed Banana: https://thehiddenveggies.com/egg-substitute-for-any-recipe/, https://www.chowhound.com/1531970/use-banana-as-egg-substitute/

Apple Sauce: https://www.peta.org/living/food/egg-replacements/#:~:text=Applesauce,denser%20than%20the%20original%20recipe, https://shortgirltallorder.com/vegan-egg-substitutes-baking

Flax Seed: https://www.bobsredmill.com/recipes/how-to-make/flaxseed-meal-egg-replacer#:~:text=All%20you'll%20need%20for,as%20you%20would%20an%20egg!, https://www.google.com/search?q=Why+is+flaxseed+considered+a+good+egg+substitute%3F&oq=Why+is+flaxseed+considered+a+good+egg+substitute%3F&gs_lcrp=EgZjaHJvbWUyBggAEEUYOdIBBzMxMWowajeoAgCwAgA&sourceid=chrome&ie=UTF-8&safe=active&ssui=on

Vinegar and Baking Soda: https://www.healthline.com/nutrition/egg-substitutes#commercial-egg-replacer, https://www.healthline.com/nutrition/egg-substitutes#:~:text=Mixing%201%20tsp%20(7%20g,%2C%20cupcakes%2C%20and%20quick%20breads.

Information:

https://allergies-alimentaires.org/en/9-priority-allergens/eggs/#:~:text=Egg%20allergy%20affects%201%25%20of,adults%20in%20Canada%5Bi%5D.

https://allergies-alimentaires.org/en/9-priority-allergens/eggs/#:~:text=Egg%20allergy%20affects%201%25%20of,adults%20in%20Canada%5Bi%5D.

https://brainly.com/question/30276241

https://leelalicious.com/how-to-make-a-flax-egg-vegan-egg-substitute/

https://tastytreatsandeats.com/egg-substitutions-for-baking/

https://mommyshomecooking.com/the-ultimate-guide-to-egg-substitutes-in-baking/

 

 

We like to thank our partipants for trying our cupcake substitues and giving their ratings. We also like to thank Mrs. Calvert of giving us the oppurtunity of being part of the science fair.