Hi I recently heard when baking desserts (I assume cakes and cookies, not sure what else) you can sub out the oil and eggs and butter etc and just use club soda.
However instead of club soda I would like to use sparkling water (I looked this up and supposedly they are the same). I want to use sparkling water vs club soda because I want to be sure of the source of my water and enjoy cooking with water I know comes from a protected spring and is pharmaceutical/drug run-off free!
I am going to be making this vegan cupcake recipe for thanksgiving, http://www.chow.com/recipes/10794-bas...
and since there is already going to be tons of oil in the frosting I figure why not try and eliminate every possible negative I can to make this as healthy as can be.
I am curious if I can simply remove the 1/3 cup oil and instead of the 1 cup soymilk use 1 cup sparkling water? I do not know if I need to up/down the amount of water if so, remove/keep the vinegar, etc... I'm also curious if I need to keep/remove the baking soda and powder. I am not sure of these things.
Can I please get some advice on how to make this work? Thank you very much