My most favorite homemade cupcake recipe is an old one that is called Wacky Chocolate Cake or Crazy Cake. Why? Well, I think it has something to do with the fact that it has no eggs, butter or milk in it. Yep, no eggs, butter OR milk! It is a bit of a wacky recipe! But well worth the time to make a cake from scratch. I believe the recipe was created back in the day when some of these ingredients were hard to come by. I’m not sure if it was one of the war periods or the depression but I do know that the recipe is OLD! AND YUMMY!
As the recipe implies, not only are the ingredients a little different but the method is as well. You start by sifting all the dry ingredients into a baking pan and then you’re supposed to create 3 wells in the dry ingredients. Into one you’d put the vinegar, another the oil and the last one the vanilla. Then you pour the water over the whole mixture and stir until all ingredients are combined. Pop it into the oven until a toothpick comes out clean and you’ll be amazed at the moist, yummy cake you created!
That’s what the original recipe says to do. I usually don’t go that route. I normally make it in a bowl with a mixer and then pour it into whatever vessel I’ve chosen to use. For this post, I wanted to do cupcakes. So I mixed up all the dry ingredients in the mixing bowl and then started adding the wet ingredients. After all the ingredients are in the bowl, mix well or until all the lumps have been broken up. I use a larger cookie scoop to make cupcakes just because I have one and it makes it easy but you could always just pour the batter or use a scoop of some sort.
The cupcakes don’t rise a lot because it’s more of a dense cake. I normally fill the cupcake liners about 2/3 full. They’ll peak a little during baking and won’t shrink very much during the cooling process. When you bring them out of the oven, you’ll want to let them cool in the pan just a little bit and then move them to a cooling rack if you have one or I put them on foil and let them cool that way. I don’t think the foil does much other than not pull the moister out and keep the counter clean so I don’t have little cupcakes circles all over it. I like the cupcakes best at this time. They come out with a little crunchy top that becomes gooey when they cool.
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Either way, they are good but I always have to have one while the top is still crispy. I figure that’s my little treat for doing the baking! And I’m not sure anyone else even knows that they come out that way since they never seem to eat them until after they’ve cooled or have been frosted.
I think this was my request for my birthday cake for as long as I can remember! We also have a few different recipes that we make to go with the cake/cupcakes. A marshmallowy type frosting and a vanilla sauce. But for today, I wanted to make homemade chocolate buttercream to use up the last of my homemade 2 ingredient hot fudge sauce.
They were soooo good with the homemade chocolate buttercream! And I shared them with a friend of mine that is currently not eating eggs or dairy products. This one worked out perfect for her without the frosting!
Not that long ago, I also found a recipe for a vanilla wacky cake and I’m anxious to give it a try! I wonder if it’ll be as good as the chocolate one is!
If you haven’t tried wacky cake before, try this one! Or the thought of making a cake from scratch intimidates you, try this one! You won’t regret it! And it might even be a regular visitor at your house!
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