I'm Going to Let You in on a Little Secret...

I've been using Ener-G Egg Replacer in baked goods for 4 years and am so glad to have it. I have always used it according to package directions which is 1 1/2 tsp of powder + 2 T warm water substitued for each egg in the recipe. While it works and gets the job done, I have always just settled for 'okay' baked products. For example, cupcakes (which I make often and freeze to save for birthday parties, etc.) were yummy the first day, but became crumbly by the next day. Not to mention, the icing never went on well. However, yesterday I was making cupcakes again and because I just got home from vacation and my brain seems to still be on vacation, I used 1 1/2 TBSP of powder vs. 1 1/2 tsp. Let's just say that was the best mistake I've ever made! It made the cupcakes super fluffy and moist! They are hands down THE most delicious cupcakes I've made in 4 years. I'll definitely be using more than the recommended amount of Ener-G Egg Replacer from now on in every baked product. I think I'll go eat a cupcake.