Core guide
Vegan chia cupcakes that stay light and stable
In vegan cupcakes, chia mainly binds water and raises batter viscosity; it does not replace every function of egg.
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Vegan and egg-free
Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone.
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Recommended reading
Egg substitutes for baking: binding, foam, fat and browning by function
First identify what the egg is doing in that recipe: binding, emulsifying, foaming, adding moisture, setting with heat or helping the surface brown.
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Vegan baking: how to replace eggs, butter, and milk
Vegan baking is most reliable when you replace an ingredient's function rather than the ingredient alone.
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Cookie Icing Without Egg Whites: Recipe, Consistency & Drying
For a basic cookie icing without egg whites, start with 200 g very fine powdered sugar (icing sugar) and about 25 g water or lemon juice.