Egg Free, Dairy Free, Nut Free Baked Doughnut Hole Cupcakes

One day when we were making the doughnut holes (posted 4/27/10), I had a little extra batter so Jazlyn suggested making them into cupcakes. She loved them so much that when we needed vanilla cupcakes, she chose to make them instead of our regular recipe. She also wanted them to be her favorite color, blue. These cupcakes have a good flavor, but they are thicker and denser than the vanilla cupcakes I usually make.

Baked Doughnut Hole Cupcakes

2 cups flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tbsp water, 1 1/2 tbsp oil & 1 tsp baking powder - mixed together
3/4 cup soy milk
1 tsp vanilla extract
4 tsp oil

Combine the flour, sugar and baking powder. Add the water-oil-baking powder mixture, soy milk, vanilla and oil. Stir until thoroughly combined. Fill lined muffin cups 3/4 full with the batter. Bake at 325 for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Egg Free, Dairy Free, Nut Free Dark Chocolate Chip Cupcakes

These moist chocolate cupcakes have a rich chocolate flavor.

Dark Chocolate Chip Cupcakes

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup soy milk
1/2 cup unsweetened applesauce
1/2 cup oil
2 tsp vanilla extract
2-3 cup chocolate chips

Combine the sugar, flour, cocoa, baking powder, baking soda and salt. Add the soy milk, applesauce, oil and vanilla then mix until thoroughly combined. Fold in the chocolate chips. Fill the lined muffin cups 3/4 full with the batter. Bake at 350 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Wait until the cupcakes are completely cooled and set before removing them from the liners or they will stick to the liners.
*  Bake mini muffins for 12-14 minutes or until a  toothpick inserted in the center comes out clean.
*  Bake two 9" cake pans for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Egg Free, Dairy Free, Nut Free Jell-O Poke Cupcakes

I loved Jell-O poke cakes when I was a child. I decided I would try to recreate that recipe with a safe white cake and whipped cream. They turned out so good and just like I remembered them.

Jell-O Poke Cupcakes

18-24 prepared vanilla cupcakes
3 oz box Jell-O, any flavor desired
1 cup boiling water
1/2 cup cold water
Prepared safe whipped cream (I used Rich's Whip beaten very stiff)

Cool the cupcakes for 15 minutes. Prick the cupcakes with a fork at least 4 times. Place the Jell-O in a bowl and pour the boiling water over top. Whisk until all of the Jell-O crystals have dissolved. Add the cold water and whisk to combine. Spoon the Jell-O mixture over the poked cupcakes, allowing the excess liquid to drip back into the bowl. Use a paper towel to wipe the bottoms of the wrappers. Place the cupcakes in the fridge to chill for at least 4 hours. Top with the whipped cream. Store covered in the fridge.
*  A prepared 8x11 or 9x13 white cake can be substituted for the cupcakes. Simply pour the Jell-O mixture over the poked cake.
*  I used the Amazing Vanilla Cupcakes recipe I posted on 5/28/10.

Egg Free, Dairy Free, Nut Free Moist Soda Cupcakes

These cupcakes are very moist and have a wonderful flavor. They are good topped with a frosting, icing, confectioners sugar and left plain. The cupcakes in the top picture were made with root beer and the middle and bottom pictures were made with orange soda.

Moist Soda Cupcakes

1 cup root beer, orange soda or any flavor soda desired
1 tsp vinegar
3/4 cup sugar
1/3 cup oil
2 tsp vanilla extract
1 1/3 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Combine the soda and vinegar then allow the mixture to rest for a few minutes. Add the sugar, oil and vanilla then whisk until slightly frothy. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the flour mixture to the soda mixture and stir until just combined. Fill lined muffin cups 3/4 full then bake at 350 for 14-16 minutes or until a toothpick inserted in the center comes out clean.
*  Bake mini cupcakes for 11-13 minutes or until a toothpick inserted in the center comes out clean.
*  Makes 12 big and 24 mini cupcakes.

Egg Free, Dairy Free, Nut Free Amazing Vanilla Cupcakes with Variations

These vanilla cupcakes are incredibly moist and perfect.

Each year when Jazzy's Epi-Pen expires, we throw her an Epi-Pen party. She gets to pick the meal, dessert and what we do that evening. For her dessert, she chose these vanilla cupcakes with coconut and chocolate chips added. They turned out so good that she didn't want frosting. We especially love the mini version because they are easily portable and no matter which variation we make (even plain), they are so good that we don't need to add frosting.

Tayana wanted rainbow cupcakes with rainbow frosting and sprinkles for her birthday party. She had so much fun making and decorating them.

We used this recipe to make the vanilla cake for a Jell-O Poke Cake. Please note that the cupcakes turn out much fluffier than the cake. The cake has a very good flavor, but the texture is more dense. It worked great for the Jell-O Poke Cake and for the Pudding Poke Cake.

Amazing Vanilla Cupcakes with Variations

1 tbsp vinegar
1 1/2 cups soy milk
2 1/8 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/8 cups sugar
1/2 cup oil
2 tsp vanilla extract

In a small bowl, combine the vinegar and soy milk and set aside (the mixture will thicken and curdle slightly). In a separate bowl, combine the flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine the soy milk mixture, oil and vanilla. Add the oil mixture to the flour mixture. Beat with an electric mixer until smooth. Fill lined muffin cups 3/4 full with the batter. Bake at 350 for 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
*  If using mini muffin cups, bake for 10 minutes or until a toothpick inserted in the center comes out clean.
*  Makes about 18 cupcakes. I like to make 12 full-sized cupcakes and 24 mini cupcakes.
*  This recipe is very versatile. Some of our favorite variations include adding food coloring, chocolate chips, coconut, sprinkles, pureed strawberries, etc.
*  You can also make an 8x11 cake, simply increase the baking time to 25-35 minutes or until a toothpick inserted in the center comes out clean.

Egg Free, Dairy Free, Nut Free All-Time Favorite Chocolate Cake

This is the only cake recipe we use for our birthday cakes. The taste is delicious and it is a very easy cake to cut and use to make beautiful cakes. This recipe also make perfect mini cupcakes. We like them plain with safe chocolate chips stirred in and also frosted with sprinkles.

 

 

All-Time Favorite Chocolate Cake

1 1/2 cup flour

3 tbsp cocoa powder

1 tsp baking soda

1 cup sugar

1/2 tsp salt

5 tbsp oil

1 tbsp vinegar
1 tsp vanilla extract
1 cup cold water

Combine the flour, cocoa, baking soda, sugar and salt . Make 3 grooves in dry mix. Pour oil in one groove,
vinegar in another and vanilla in the last one. Pour the cold water over everything. Beat with a spoon until nearly smooth and the flour disappears. Pour the batter into a sprayed 9" square baking pan. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
* A single batch makes one 9" square cake or one round cake. A single batch also will make 12 cupcakes. A double recipe is perfect for a 9x13 cake. You may need to vary the baking time based on the pan you use. For example, my cupcakes bake in 20 minutes.
* This cake freezes really well. I just wrap it individually and then defrost in microwave or on the counter if frosted.
* We also love stir safe chocolate chips into the batter then spoon the batter into lined mini muffin cups and bake for 10 minutes. It should make about 48-60 mini cupcakes. These are also great without the chocolate chips.