Egg-free cup cakes

For the big boy's birthday party yesterday - I whipped up a batch of egg-free cupcakes that came out pretty well - so I thought I'd share the recipe for any fellow allergy sufferers. Enjoy!

1 box vanilla cake mix (lazy mama)
1/2 cup ricotta cheese
1/2 cup vegetable oil
1 cup milk
1-2 tbs lemon zest (however much you can get off one lemon)
1 tsp vanilla extract

Preheat oven to 350 degrees. Combine all ingredients and beat on medium speed for 2 minutes. Line cupcake pans with paper liners - you must make 24 cupcakes and fill the cups only 1/2 full. The cupcakes are on the small side, but without the egg the cake doesn't have enough structure to support an oversized cupcake. If they rise up too high over the top of the cupcake mold you get a bit of a pancake on top of your cupcake (which tastes fine but isn't ... ahem... exactly the look one is going for, right?)
Bake 18-22 minutes. Allow cupcakes to cool inside the cupcake pan.




You think he liked it?