This cake is 100% Vegan friendly, when you don’t put on that yum malicious cream cheese frosting, of course. The original recipe was awesome, but I did, however add things that I think made this cake even more yum malicious (did you notice that I never get tired of using that word?).
I added a couple brushes of simple syrup to the wackycakecupcakes and cream cheese frosting to add to the sweetness that I felt the original recipe somewhat lacked (hey, I have a big sweet tooth! Ever since I read an article on Lola Cookie & Treats in Leesburg, Virginia.
Punch three holes into mixture (small, medium and large). You don’t want to use anything thicker than a poultry pin or toothpick, because then you’ll have a huge mess.
While allowing the cupcakes to cool, prepare the cream cheese frosting, or if you’re vegan (or don’t like cream cheese frosting), just let the cupcakes cool completely and cover with powdered sugar. Once the cupcakes have cooled, spoon the frosting into a piping bag.
If using a re-sealable bag, snip off about ½ an inch from the corner… Proceed to pipe on small blobs on each cupcake, making sure that you pull up to create nice spikes. If desired, put some sprinkles on top, and call it a day.
I should start measuring when making cream cheese frosting, but it always turns out super yum malicious for me. Obviously it’s super easy, and It is actually my favorite chocolate cake of all time.
(It would make roughly 5-6 regular sized cupcakes, and you can absolutely do that instead if you’d like!) There’s a neighborhood in Kansas City which comprises rundown warehouses.
Most of these warehouses have been transformed into antique shops, artist studios, or the occasional bar. The first weekend of each month, all the antique shops open to the public, and locals love to spend their lazy Saturdays or Sundays browsing through buried treasures from the past.
For my last “first weekend” in Kansas City, my mom and I pursued the warehouses for a few hours in hopes of finding some buried treasure of our own. It since it is miniature, it’s a perfect fit for my small batch recipe plans.
My little muffin tin came all the way to North Carolina with me, and I finally had the chance to use it this week! The wacky cake recipe and this older, rustic miniature cupcake tray are meant to be.
One of these frosted miniature cupcakes is only 70 calories, so if you can actually stop at just one, you’re good! I frosted mine, because I wanted to attempt a cool, vibrant, tie-dye idea that’s been lurking in my mind lately.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until combined. In a separate bowl, mix together the coffee, vinegar, vanilla extract, and oil.
The mixture will be thin and slightly lumpy but don’t over mix. Place in oven on the center rack and bake for 18 to 20 minutes, until a toothpick inserted comes out clean.
Susan Higgins is the Farmers' Almanac's Web Content Editor & Social Media Manager. Her passions are advertising, cooking, the ocean, libraries, pets & animal welfare, Netflix binges, and finding the perfect book at her local library.
Some say this style of cake was created because people couldn’t afford milk and eggs during the Great Depression, others say it was a result of rationing during World War II, when milk and eggs were scarce. Since I consider it an “All American” dessert recipe, I decided to whip up a batch for 4th of July.
Like all the baked goods in Go Dairy Free, I tested these vegan chocolate cupcakes at sea level and high altitude (just over 4500 feet). For the second tub, I opted to scrape the frosting into a mixing bowl and whip it briefly with a hand mixer.
Preheat your oven to 350ºF and line 12 muffin cups with cupcake liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Pour the cold water or milk beverage over everything and stir until a relatively smooth batter forms. Divide the batter between the liners Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Once frosted, they can be refrigerated for up to 3 days, or individually wrapped and frozen to enjoy later. * Cocoa powder tends to be a bit heavy and clumpy, so it doesn't scoop and level quite as nicely as flour.
And I’ve seen a lot of people crinkle their noses at the combination. So when I was thinking about what to make to celebrate my mother-in-law’s birthday, her love of caramel was speaking my language.
I really wanted to do a chocolate cupcake topped with caramel buttercream. It’s known in my family as WackyCake ”, the only birthday cake my sisters and I ever knew as kids.
It’s a very straightforward chocolate cake with, for us Klein girls, very special memories attached. I wanted the silky smooth tons-of-butter kind of buttercream, a topper that wasn’t made with a bag of powdered sugar.
A buttercream that makes your eyes roll to the back of your head after you take a bite. The recipe has a Swiss meringue buttercream base, with the caramel mixed in at the end.
After I piped the buttercream onto the cupcakes, I drizzled some delicious Tastefully Simple Creamy Caramel Sauce over it and finished it off with a sprinkle of flakes sea salt. All I could think about as I was eating the supper silky buttercream was ‘caramel popcorn’.
For finishing: your favorite bottled caramel sauce flakes sea salt Measure all dry ingredients into a bowl and whisk to combine.
In a separate bowl, combine salad oil and vinegar. Bake for 25 to 30 minutes, removing from the oven as soon as a toothpick comes out clean.
If it starts getting too hot, remove it from the burner for a few seconds, while continuing to swirl. Once the sugar has mostly dissolved, raise the heat to medium-high and bring the mixture to a boil.
Uncover and continue swirling the mixture until it becomes dark amber. Be careful, as the caramel will start splattering if you pour too fast.
Set the mixer bowl in the pan of simmering water and whisk constantly until the mixture is extremely foamy and reaches 140° F on an instant-read thermometer. Remove the bowl to your stand mixer and beat on high speed for 3-5 minutes, until the meringue mixture holds glossy, marshmallow peaks.
Add half the butter and one-third of the meringue to the mixer bowl and beat until well combined. Continue to add the remaining two-thirds of the meringue a dollop at a time.
The mixture may look curdled at this point, which is a bit alarming after going through all this work, but adding the remaining butter a tablespoon at a time will smooth things out. Top your cupcakes with the buttercream, drizzle on your favorite bottled caramel sauce, and sprinkle with some sea salt to finish them off.
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