I make vegan cupcakes for my farmers market all the time and I just take my tried and true regular recipe and substitute either soy or almond milk for the buttermilk/milk and I use Ener-G egg replacer for the eggs – you use 1.5 TSP of egg replacer mixed in 2 TBSP water per egg you are replacing (use only 1 TBSP water if you are replacing just a white or just a yolk). I’ve had great results with this. Good Luck
Maria from Rooneygirl BakeShop
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