Thursday, November 17, 2016

Crazy Cupcakes - No Eggs, Milk Or Butter

Today I am sharing another way to enjoy the Great Depression era treasured recipe, Crazy Cake! After so many requests about cupcakes, I decided to share how simple they are to make.  

CRAZY CAKE, also known as Wacky Cake & Depression Cake - No Eggs, Milk or Butter. Super moist and delicious. Go-to recipe for egg/dairy allergies. Great activity to do with kids. Recipe dates back to the Great Depression. Darn good cupcakes!

*These cupcakes can be made Gluten Free too, see link below in Tips!


These delicious cupcakes are perfect for parties, especially at school when there is a good chance a child may have a food allergy. Everyone should be able to enjoy yummy cake. This recipe will have every child (adults too) smiling ear-to-ear!




What You Need  
Dry Ingredients: Flour, sugar, unsweetened cocoa, salt and baking soda.
Wet Ingredients: Vegetable oil (or canola), white vinegar, vanilla and water.








Crazy Cupcakes - No Eggs, Milk or Butter 


Ingredients
Dry
  • 1 1/2 cups flour (all-purpose)
  • 3 tablespoon cocoa (unsweetened)
  • 1 cup sugar (all purpose sugar - Granulated Pure Cane Sugar)
  • 1 teaspoon baking soda (make sure your baking soda is fresh)
  • 1/2 teaspoon  salt
Wet
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 5 tablespoon vegetable oil (or canola) 
  • 1 cup water 


Directions (picture tutorial above)
Preheat oven to 350 degrees F. Line a standard size muffin tin with cupcake liners. *You may want to lightly spray top of muffin tin with non-stick cooking spray to prevent sticking.  

In a large bowl mix all of the dry ingredients (flour, cocoa, sugar, baking soda and salt), mix well. Next, make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. 

Fill each cupcake liner 3/4 full with batter. Place on middle rack of oven and bake for 15 to 20 minutes. Be sure to check cupcakes with a toothpick in the center to make sure it comes out clean. Each oven bakes at different rates, adjust baking times accordingly. 

When ready, remove from oven, allow to cool for a minute or two then remove from tin and place on cooling rack. When cooled, top with your favorite frosting or dust with powdered sugar. Enjoy!  

Recipe makes 12 standard size cupcakes. 
Store in a sealed container. 


FROSTING:
Tips
All of my Crazy Cake recipes can be found here, and each can be made into cupcakes by simply mixing the batter in a bowl and following the directions above. 

*Gluten Free Crazy Cupcakes
If you are looking for Gluten Free Crazy Cupcakes, please head to Bob's Red Mill and use their GF Crazy Cake recipe. The only change you need to make is mixing the batter in a bowl - follow the same directions above for oven temperature and baking time.  

Thanks so much for stopping by!
Cheers!

2 comments:

JG said...

I have been making "Wacky Cake" for years. It is my absolute favorite cake. Sometimes I add sweetened coconut flakes to the batter and frost with coconut frosting. Delicious!


Mrs. Belcuore said...

I did them with applesauce and no oil. Now they're fat free too.