I made these cupcakes for a family of vegetarians. I didn't even have to bring out the mixer for this one, which made for an easy clean up. The recipe asked for me to stir the ingredients together with a fork. Some eggless recipes use condensed milk while others used baking soda and vinegar. I went with the latter and found a recipe on Cooks.com since it sounded less sweet.
It came out fluffy and moist and was a hit, even with the kids! I used white buttercream icing and topped it with purple sugar sprinkles. I will definitely make these again in the future.