Thursday, March 7, 2013

{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.


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}

1 comment:

Gma said...

I can attest -- they were YUMMY! This average joe had no clue that they were "special".