{Recipe Recap} Wacky Cake Cupcakes

Olivia’s had some allergy issues for a while now and she was in the middle of a two-week no-dairy stint when I saw her for her birthday.  I recalled something called Depression Cake that was made without eggs, butter, or milk since those were scarce commodities during the Depression so I did a little research (a.k.a. Googling) and it led me to this chocolate Wacky Cake.

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Guess what?  It was as good as my favorite chocolate cupcake made with cake mix, pudding mix, sour cream, eggs, and oil.  It was a prettier cupcake, too, with its domed top.

I made a shortening-based vanilla frosting – just a cup of Crisco, a good tablespoon of vanilla, at least 4 cups or so of powdered sugar, and some vanilla soy creamer as needed.

I think I overbaked the big ones by a minute (and I baked them for less time than the recipe called for)  so I will be making this recipe again and trying to find that sweet spot where the cupcakes are perfectly done.

Any volunteers to be my taste-testers?  The gig doesn’t pay very well but it has certain perks…

{Recipe here}