It has been a RAINY, wet 4th of July weekend. Did I mention it rained a little bit? We had big plans to run the Peachtree Road Race (an Atlanta tradition) and then veg out at the pool for the rest of the day. God had different plans for our day…
My mom and dad kept the kids while we were running the Peachtree. We got a little wet, and a lot muddy at Peidmont Park after the race. So, after going home to get cleaned up we went to mom and dad’s for the rest of the day. The kids started getting restless so we decided to bake cupcakes for America’s birthday.
We were avoiding the grocery store, so we had to find an allergy friendly recipe that we had all of the ingredients for. I lucked up and was able to use the first recipe I stumbled on. B has allergies to dairy, soy, and eggs. But, we have been trying to add soy back into his diet to see if he has possibly outgrown the allergy (yes, his allergist suggested it). We had some Oreos, so I thought maybe we could find a way to decorate the tops with Oreos. There are a lot of cute pictures on Pinterest of owls and Cookie Monster cupcakes. But, since it was for the 4th of July, mom suggested we just out the Oreo in the center of the cupcake and use red and blue sprinkles for the top. Don’t mind if I do!
They turned out GREAT! I have tried to make cupcakes with egg replacer using several recipes and they were just ok. This recipe did not involve egg replacer. I might tweak the frosting recipe a little bit next time, but overall these were a total success!
We ate these for dessert after some yummy hamburgers from Farm Fresh Beef that we ate on homemade hamburger buns that my mom made with her home ground wheat. Eating healthy, whole foods tastes much better than most people think! Maybe I can talk my mom into writing a guest post or 2 on uses and benefits of home ground grain.
Divvies Chocolate Cupcake Recipe (with Oreo Center)
Makes 1 dozen
1 1/2 cups cake flour (not self-rising) – we used finely ground wheat flour
3/4 cup sugar (we used sucanat with honey)
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
4. Pour batter into prepared muffin tin, filling each cup 1/4 full. Top each cup with an Oreo. Cover each oreo with 1/4 cup full of cake mix. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
5. Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.
1 3/4 cups confectioners’ sugar
1/2 cup dairy-free margarine, chilled
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
1 tablespoon rice milk (we used Almond milk because it was what we had)
Sprinkles for top.
1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners’ sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
2. Add rice/almond milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.