I promised my daughter a Valentine’s Day party with cupcakes. I was after a batter that was safe to eat, so that we could lick the bowl and spoons. Luckily I found this eggless, butterless recipe on MarthaStewart.com and the frosting to match.
They were absolutely delicious. The chocolate cupcake recipe has become my standard chocolate cupcake – I won’t make any other chocolate cupcake! It is also so simple, requiring no eggs or butter.
What I also like about these cupcakes are the perfectly domed tops – so cute!
I did use regular skim milk and regular unsalted butter in the frosting (the original recipe, linked above, called for dairy ingredients that were specifically for people who are allergic to diary) and it still turned out perfect. I added a single drop of pink food coloring to the frosting and topped it with pink sugar sprinkles.
Since making this recipe, I have not been able to find cake flour in my local grocery stores. I use plain old all-purpose flour for this recipe and it turns out so moist and delicate.
This cupcake recipe is thought to be dated back to World War II, created as a result of rationing when eggs and butter were scarce. It is traditionally called “wacky cake”.
To substitute for cake flour, add 2 Tbsp. corn starch into a 1 cup measure then fill the rest with all-purpose flour to make 1 cup cake flour equivalent.
I love this recipe!
I made chocolate cake with this last night (as I have no cupcake liners nor a cupcake pan) and it turned out amazing!
All I had to do was fiddle with the baking time but it still came out great. The cake was so moist and soft, and the top was a perfect dome shape.
The frosting was delicious too. Although when I made it, it seemed to be a little bit too thick to cover the whole cake and spread well. I read somewhere to just add in more milk (or rice-milk in the non-dairy case) by the teaspoon until the frosting was of spreading consistency. All it took was one extra teaspoon of milk and the frosting was perfect too.
Thank you so much for posting this!