I’m a huge fan of Georgetown Cupcakes. My sister-in-law introduced them to me a couple years ago and whenever there is a special occasion I ask her or others for at least one.
This evening we spent some time over at a friend’s house and I offered to bring over some desert so I tried at my stab at a yummy cupcake and icing.
I found this really good Allergy Free cake recipe – no dairy, and no nuts – called Wacky Cakes
Allergy-Free Dessert Recipe: Kathy P’s Wacky Cake
Recipe Created By: Kathy Przywara
1 1/2 cup flour (see below for gluten-free options)
3 Tbsp cocoa powder (optional)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 Tbsp vinegar
5 Tbsp oil
1 tsp vanilla
1 cup water
Preheat oven to 350F.
Combine dry ingredients in a mixing bowl and mix thoroughly.
Mix wet ingredients in a separate bowl and stir to combine.
Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.
Pour into greased and floured pan (8″ square or 9″ round) or 12 cupcakes. Bake in oven until tests done – about 35 minutes for cake, about 20 minutes for cupcakes.
I made it with cocoa and they turned out so moist. I used Cake Flour not all-purpose flour and I think that helps a lot. I even used the Kitchen Aid mixer and poured all of the ingredients in the bowl to make it super easy and fast. The batter is watery so I poured it from the mixer into a measuring glass and it was so easy to pour into the cups. My toddler even helped and had a great time learning about how the mixer worked. I baked them for 20 minutes. When they came out they were a little crumbly when I inserted the toothpick which meant that they would be moist.
Then I created the icing. This wasn’t allergy free by any means but it was close to Georgetown Cupcake’s Red Velvet cream cheese frosting thanks to Delleicious DC for the information. The icing recipe comes from Martha Stewart. You can find the recipe HERE.
Cream Cheese Frosting
- 4 tablespoons unsalted butter, room temperature
- 4 cups confectioners’ sugar, sifted
- 1/4 teaspoon pure vanilla extract
- 6 ounces cream cheese, room temperature
- Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined.
I highly recommend following the recipe to the letter – sift the sugar and make sure the ingredients are at room temperature. I used the Kitchen Aid mixer for this too. I love my mixer!
After the cupcakes were cool I then iced them by putting it in a plastic ziplock bag creating a hole at the corner and pumping the icing on top.
They turned out great. They weren’t too rich and not too sweet. Yummy!
Sorry I didn’t take a picture but next time and I’m sure there will be a next time I will take a picture.
What type of cupcakes do you like?
Update: 12/22/2013 – Here is an updated picture of the Wacky Cupcake. I made these for my boy’s preschool Christamas party. They were so yummy and perfect to take to school. I didn’t even put icing on them.