Many think eggs are indispensable in the kitchen and that eggless baking constitutes some sort of kitchen sorcery, only a chosen few can pull off.
The truth is that many baking recipes can forego eggs and turn out as good, in my opinion, better, if the eggs you have are past their prime. Flavours like chocolate, vanilla, berry, citrus, are more intense in cakes baked without eggs.
Not all cakes can do without eggs though. Sugee cake relies on yolks for it's glorious golden colour and richness and sponge cakes and meringues would just collapse without them. Muffins, cupcakes, scones and biscuits, pancakes and cookies though are very forgiving and will give you no grief.
To replace eggs in a recipe, all you need is an equal amount by weight of a dense, moist ingredient like chocolate paste, cornflour based pudding or custard, thick applesauce, fruit puree, peanut butter, chestnut puree, chickpea puree or unseasoned mashed potato.
So, this recipe came about because I had no eggs, no cream cheese, no butter and no dairy milk, but desperately wanted to make some red velvet cupcakes, something which believe it or not, I have never done before as that much food colouring gives me the heebie jeebies. Curiosity though finally won out. Besides my one attempt at making a lividly red cake with beetroot turned out less than spectacular.
Post Update 5 Nov 2012 : Because of reader feedback, I feel I should say something about the colouring used in this recipe. It's artificial cochineal, which is NOT insect derived, unlike natural cochineal, carmine or E120. So rest assured, this recipe is both vegan and halal. Why use artificial cochineal instead of regular food colouring? Because it's more concentrated and gives a more intense red than regular food colouring, so you use less of it. In Singapore, look for Star Brand Liquid Artificial Cochineal Colour. In some countries, natural cochineal is still an accepted and common food additive, so if you have concerns about whether or not it's bug based, make sure it states "artificial" on the label.
These cup cakes were airy, soft, so moist and rich that frosting seemed an unseemly extravagance. I couldn't have been happier with the outcome and no one noticed the absence of butter, eggs or frosting. I don't think you will either....