Tag Archives: cupcakes

Wacky Cake: No eggs, milk, butter, or bowl needed.

Dairy-free | Soy-free | Egg-free | Gluten-free option | Nut-free

It’s my birthday week, so I thought I would share a birthday cake recipe!

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I found out my baby was MSPI three weeks before my 30th birthday. I was so dejected at the prospect of not being able to have cake on my birthday. But just a week later, this recipe started making the rounds on social media. It has been a lifesaver for me. It won’t win any awards for Most Delicious Cake In The History Of Ever, but when you don’t have another option, it tastes like the best thing on Earth.

It’s called Wacky Cake, or Crazy Cake, or Depression Cake–because lore says it was popular during the Great Depression, when eggs and butter were scarce, and because you actually make depressions in the dry ingredients to add the liquid ones. It rises thanks to the exothermic reaction between vinegar and baking soda and makes a great experiment with your kids. This is a great option for people who can’t have eggs or dairy–and I’ve read that it works well with gluten-free flours as well.

There are a few ways to make it. All of the different options are listed at another blog, but here are the ones I’ve tried and tweaked: Chocolate, Vanilla, and single-serving Mug Cake versions of both. I’ll tell you right now the chocolate is definitely the better tasting, but for those who prefer it, the vanilla option is there. That’s what we did for my MSPI baby’s first birthday, because she hadn’t had chocolate yet. For her birthday party a few days later, I used the chocolate mug cake recipe to make an extra-small batch of cupcakes so that she could have her own dairy-free cupcake while everyone else ate carrot cake.

I’ve also got the recipes for chocolate fudge frosting and vanilla “butter”cream frosting. So this will be a long post, but hopefully a useful one!

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Chocolate Wacky Cake

  • 1 1/2 cups flour
  • 3 Tbsp. cocoa powder
  • 1 cup granulated sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 2 tsp. vanilla
  • 5 Tbsp. canola oil
  • 1 cup water
  1. Preheat oven to 350 and grease an 8-inch square or round pan.
  2. Combine dry ingredients in prepared pan (for round cake pan, mix all ingredients in a bowl and then pour the batter into the pan). Make 3 depressions in the flour mixture with your thumb. Pour the vinegar in one, the vanilla in another, and the oil in the third (it will overflow). Pour the water over all of it. Mix until completely incorporated.
  3. Bake 35 minutes or until a toothpick comes out clean. Cool completely before frosting.

Original recipe here

2-ingredient Chocolate Fudge Frosting 

Note: This is easy, but requires at least a day of advance planning.

  • 1 can full-fat coconut milk
  • 1 bag Enjoy Life semi-sweet mini chocolate chips
  1. Chill the can of coconut milk in the fridge overnight. Remove carefully from the fridge–DO NOT SHAKE–and carefully open. Spoon out the cream that has separated to the top into a saucepan. (You do not need the liquid “coconut water” underneath; save it to use in a smoothie later!)
  2. Add the chocolate chips to the saucepan. Melt them together over low heat, stirring frequently.
  3. Pour the melted chocolate into a mixer bowl, cover with plastic wrap, and refrigerate 2-3 hours or overnight. (Usually I refrigerate overnight, then leave it on the counter for the morning to soften a little.)
  4. Whip it with a hand mixer or the whisk attachment on your stand mixer until smooth and creamy. It will be a thick, ganache-like consistency. Thin with nondairy milk if desired, but really, you don’t need to. Add a pinch of sea salt if it floats your boat.
  5. Resist the urge to just eat the whole batch with a spoon, and frost your cake as desired.

Original recipe here

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Vanilla Wacky Cake 

  • 1 1/2 cups + 3 Tbsp. flour
  • 1 cup granulated sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 2 tsp. vanilla
  • 5 Tbsp. canola oil
  • 1 cup water
  1. Preheat oven to 350 and grease an 8-inch square or round pan.
  2. Combine dry ingredients in prepared pan (for round cake pan, mix all ingredients in a bowl and then pour the batter into the pan). Make 3 depressions in the flour mixture with your thumb. Pour the vinegar in one, the vanilla in another, and the oil in the third (it will overflow). Pour the water over all of it. Mix until completely incorporated.
  3. Bake 35 minutes or until a toothpick comes out clean. Cool completely before frosting.

Original recipe here

Vanilla “Butter”cream Frosting

  • 2 sticks (1 cup) Earth Balance soy-free buttery stick, room temp
  • 6 cups powdered sugar
  • 2 tsp. vanilla
  • almond milk for thinning (optional)
  • 1 Tbsp. meringue powder (optional)
  • food coloring (optional)
  1. Using the paddle attachment on your stand mixer, cream the Earth Balance until smooth. Scrape the sides of the bowl, then add about half of the powdered sugar, mixing until incorporated.
  2. Add vanilla. Mix in remaining powdered sugar gradually, pausing to whip the frosting mixture at high speed before adding more sugar, until the frosting looks thick enough. Whip at least a minute more and adjust powdered sugar or almond milk amounts as desired. Add meringue powder if you want your frosting to hold its shape during decorating.
  3. Dye with food coloring if desired.

Quick Single-Serving Microwave Mug Cake – Chocolate or Vanilla

  • 5 Tbsp. flour
  • 4 1/2 Tbsp. granulated sugar
  • 2 tsp. cocoa powder (for vanilla, add an additional 2 tsp. flour instead)
  • 1/4 tsp. baking soda
  • dash salt
  • 1/2 tsp. white vinegar
  • 1/2 tsp. vanilla
  • 2 tsp. canola oil
  • 4 1/2 Tbsp. water
  1. Grease the inside of a large ceramic mug. Combine dry ingredients inside, mixing well with a fork.
  2. Use your index finger to make 3 depressions in the flour mixture. Pour vinegar in one, vanilla in the second, and oil in the third (it will overflow). Pour water over all. Mix with fork until very well incorporated.
  3. Place in microwave and cook, uncovered, on high 1 1/2 – 2 minutes–it will vary depending on your microwave. Don’t overcook! Remember there are no eggs, so a little underdone is ok–even delicious!
  4. Top with dairy-free chocolate chips, So Delicious CocoWhip, or whatever you like! Eat warm.
  5. FOR SMALL BATCH OF CUPCAKES: This recipe will fill about 3 cupcake liners. Fill remaining wells of your tin with water, then bake at 350 for 12 minutes or until a toothpick comes out clean. You’ll have to watch them carefully.

Original recipe here

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Paleo double chocolate muffins/cupcakes and coconut cream frosting.

Dairy-free | Soy-free | Gluten-free | Paleo | Clean eating

These cupcakes may be decorated for Halloween, but let me begin by sharing something that I just learned:

Paleo baking isn’t scary!!!
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To keep the record straight, I have no intention of abandoning my beloved grains. But I had lately begun to notice that so much of my cooking was bordering on Paleo anyway–without being a buzzword–that it seemed like a logical experiment, especially when I learned that my oldest’s 1st-grade teacher is celiac.

So what is Paleo cooking? Basically the idea, and hence the name, is to eat what was available to our cave-dwelling ancestors (but a whole lot tastier and with more variety!): meat, eggs, seafood, veggies, fruits, nuts, and seeds. No dairy, grains, sugar, or artificial junk. (Obviously the sprinkles are NOT Paleo.)

So clean eating is basically Paleo + dairy and whole grains. And when you’re eating dairy-free anyway, the only thing you have left to cut out is the grains! Again, I don’t plan to cut out grains altogether, but occasional paleo choices have helped me lower my carb intake and see results around my waistline, even when indulging in occasional treats like this one.

These are really just muffins with frosting, and they taste just fine without the frosting. In fact, my coconut-averse middle child (is she really my child???) prefers them without the frosting, but they’re so much more fun to decorate with it!

The verdict? Let’s just say that her teacher asked to know my secret to successful gluten-free baking.

Double Chocolate Paleo Muffins/Cupcakes

(original recipe here)

  • 3/4 cup almond meal
  • 2 Tbsp cocoa powder (darker is better if you like richer muffins)
  • 3 Tbsp Enjoy Life or other allergy-friendly mini chocolate chips
  • 1/4 tsp baking soda
  • dash salt
  • optional: 1/2 scoop protein powder (we used Vega brand chocolate flavor)
  • 3 eggs
  • 3 Tbsp unsweetened applesauce or coconut oil
  • 3 Tbsp honey
  • 1 tsp vanilla
  1. Preheat oven to 350. Line 9 cups of a muffin tin with paper liners, or use a silicone muffin tin.
  2. In a smallish bowl, combine dry ingredients.
  3. In a medium bowl, whisk together eggs, applesauce or oil, honey, and vanilla until smooth.
  4. Combine wet and dry ingredients, mix until well incorporated, then stir in chocolate chips.
  5. Pour scant 1/4 cupfuls of batter into papers. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean.

Coconut Cream Frosting

  • can full-fat coconut milk, refrigerated at least 24 hours
  • 1/2 tsp (or to taste) vanilla
  • 1 tsp (or to taste) honey
  1. Keep can steady and DO NOT SHAKE while removing from the refrigerator and opening with a can opener. Skim the cream off the top and spoon into a small bowl.
  2. Add vanilla and honey; whisk well for 2 minutes. If desired, place back in the refrigerator to firm up more.
  3. Frost muffins and decorate as desired.

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Baking Birthday Party!

Congratulations to “semicrunchymomma,” who wins the Estelle headband from Guavaloo for her little girl! Thanks to all who liked & shared!

birthday girl

This darling girl turned 4 this summer, & she told me back in JANUARY (she plans ahead like her mama) that she wanted a “baking party, with cupcakes & pizzas & chef hats.” What fun!

dessert table

I had a field day with my cricut’s cupcake font for the “happy birthday” banner & these fun chandelier hangings my husband suggested:

chandelier

I also used the cricut to freezer-paper stencil custom “Chef [name]” aprons for each of the kids. Kid-sized apron & chef hat sets were around $5 each from Chefskin on Amazon. I kept the party small–8 kids total–to keep cost & chaos to a minimum.

This fun garland was just cupcake papers of different sizes & colors randomly threaded onto embroidery thread with an embroidery needle!

cupcake paper garland

While we waited for everyone to arrive, the chefs colored their very own restaurant menus…

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…drawn by the very talented Sister Alison Bowe, a missionary currently serving in our ward! (I enlarged them to 11×17 for the kids.)

menu 3As the menus said, once the kids were all there & dressed as chefs, they got to make pizzas. Our local Grimaldi’s donated the dough, & “Chef Dad” tossed it pizzeria-style before the kids “decorated” them, in the birthday girl’s words.

pizza
Tasty!
pizza 2Then they made fruit, yogurt, & granola parfaits. So that not ALL of the party food was junk.

parfait makingFinally, the part everyone was waiting for: decorating cookies & cupcakes! With like 6 different colors of frosting & more than a dozen kinds of sprinkles, what could go wrong?

cupcakes and decorationscookiesTurns out, not a whole lot. Luckily all of the parents stuck around to help out, which minimized the mess, & the kids took their decorating very seriously!

decoratingdecorating 2The birthday girl loved that she got to decorate her own birthday cupcake!

candles(I used this beet red velvet cupcake recipe. Had to counteract all that sugar somehow, right? See what a conscientious party host I am?)

Each kid got to decorate 4 cookies & 2 cupcakes. They ate 1 of each at the party, & the rest went home in these cute treat boxes from Michael’s, finished with baker’s twine & a darling tag.

favor boxWhat a fun time we all had! Special thanks to Ursula Borrack for capturing such sweet photos of this sweet party!

Shared at Tater Tots & Jello

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“I Bleed Blue” Cupcakes.

I’m pretty confident that every major university has a blood drive leading up to their big rivalry game with the tag line “Bleed {fill in team color here}.” How do I know this? I’ve attended or worked for — & bled for — three different universities in three different conferences.

As a freshman at Vanderbilt, I “bled gold.” As a first-time blood donor, I didn’t know you were supposed to eat a big breakfast beforehand. I walked outside to continue working on our float for the Homecoming Parade… & woke up in my dorm room bed at 6pm.

When I saw the light & transferred to BYU (Go Cougars! Beat Texas!), I “bled blue.” I was smarter by now & ate a big meal beforehand… but still bled so slowly that each of the other 3 beds went through 3 other donors before being done with me.

Then I worked for the Indiana University Alumni Association, where I “bled crimson.” Well, I think I did… I don’t have any recollection of anything weird happening, so I’m assuming it went well.

This year, I decided to let baked goods do the bleeding for me. Blue, of course. (Go Cougars! Beat Texas!)

These cupcakes are a cinch to pull together to show your friends & fellow fans your true colors. (Go Cougars! Beat Texas!) & they don’t involve needles, blood, or passing out! Juice & cookies afterwards would be a nice touch though.

  • White or yellow cupcake recipe or mix (I used my all-time favorite easy yellow cake recipe, which is quite pale & works very well for this)
  • 1 box (4 oz.) Jello in team color of choice (just use one or they’ll mix & not look too appetizing)
  • 1 cup boiling water
  • frosting
  1. Prepare your cupcakes as directed. Tip: don’t use foil cupcake liners. My only other option at Publix was pink, which I knew wouldn’t go over well. So plan ahead & visit Michael’s or something for some cuter paper cupcake liners that don’t stick to the cake & wind up getting swallowed by party guests. Oops.
  2. When they’ve cooled a little, poke each with a fork.
  3. Mix the Jello & boiling water; stir 2 minutes or until completely dissolved.
  4. Use a small spoon to carefully spoon the Jello into the fork holes in each cupcake.
  5. Chill 3 hours or until Jello is set.
  6. Frost as desired. I used this fabulous color swirl tutorial from Our Best Bites. Once I got the icing in the bags, it was seriously faster than my standard sloppy knife-frosting way, & so much prettier!

P.S. If you’re wondering where to get the awesome football platter, it was a fabulous $1 party-store find several years ago that has stuck with us every season since.

P.P.S. Go Cougars! Beat Texas!

Tidy Mom

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Join  us Saturdays at tatertotsandjello.com for the weekend wrap   up           party!

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As seen on The Birthday Blog!

My rainbow cupcake tutorial is being featured today on The Birthday Blog! Go check it out!

Don’t forget to check out the party I organized around these colorful babies!

I’ve definitely got birthday fever — The Munchkin turns 2 in a month, we’ve already bought her some (very Disney) presents, & we’re planning a (very Disney) birthday bash with 5 other birthday kids, if you can believe it! It’s going to be a blast!

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