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Crazy Cupcakes – No Eggs, Milk Or Butter

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Today I am sharing another way to enjoy the Great Depression era treasured recipe, Crazy Cake! After so many requests about cupcakes, I decided to share how simple they are to make.  

CRAZY CAKE, also known as Wacky Cake & Depression Cake – No Eggs, Milk or Butter. Super moist and delicious. Go-to recipe for egg/dairy allergies. Great activity to do with kids. Recipe dates back to the Great Depression. Darn good cupcakes!


*These cupcakes can be made Gluten Free too, see link below in Tips!



These delicious cupcakes are perfect for parties, especially at school when there is a good chance a child may have a food allergy. Everyone should be able to enjoy yummy cake. This recipe will have every child (adults too) smiling ear-to-ear!





What You Need  
Dry Ingredients: Flour, sugar, unsweetened cocoa, salt and baking soda.

Wet Ingredients: Vegetable oil (or canola), white vinegar, vanilla and water.

 

 

Crazy Cupcakes – No Eggs, Milk or Butter 

 

Ingredients

Dry

  • 1 1/2 cups flour (all-purpose)
  • 3 tablespoon cocoa (unsweetened)
  • 1 cup sugar (all purpose sugar – Granulated Pure Cane Sugar)
  • 1 teaspoon baking soda (make sure your baking soda is fresh)
  • 1/2 teaspoon  salt

 

Wet

  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 5 tablespoon vegetable oil (or canola) 
  • 1 cup water 

 

 


Directions (picture tutorial above)

Preheat oven to 350 degrees F. Line a standard size muffin tin with cupcake liners. *You may want to lightly spray top of muffin tin with non-stick cooking spray to prevent sticking.  
 
In a large bowl mix all of the dry ingredients (flour, cocoa, sugar, baking soda and salt), mix well. Next, make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. 
 
Fill each cupcake liner 3/4 full with batter. Place on middle rack of oven and bake for 15 to 20 minutes. Be sure to check cupcakes with a toothpick in the center to make sure it comes out clean. Each oven bakes at different rates, adjust baking times accordingly. 
 
When ready, remove from oven, allow to cool for a minute or two then remove from tin and place on cooling rack. When cooled, top with your favorite frosting or dust with powdered sugar. Enjoy!  
 
Recipe makes 12 standard size cupcakes. 
Store in a sealed container. 
 
 
FROSTING:
Tips

All of my Crazy Cake recipes can be found here, and each can be made into cupcakes by simply mixing the batter in a bowl and following the directions above.

*Gluten Free Crazy Cupcakes
If you are looking for Gluten Free Crazy Cupcakes, please head to Bob’s Red Mill and use their GF Crazy Cake recipe. The only change you need to make is mixing the batter in a bowl – follow the same directions above for oven temperature and baking time.


Thanks so much for stopping by!

Cheers!

Coffee & Kahlúa Crazy Cake (no eggs, milk or butter)

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For this week’s Tried & True Tuesday, I am sharing a new flavor for the Crazy Cake recipe, Coffee & Kahlúa! I have BOTH the cake and mug cake versions for you!

I was busy in the kitchen on Friday, experimenting with the recipe for a party over the weekend.  I am so excited to share this new version – it turned out wonderful. Everyone loved the cake!  Just like the original, the cake turned out super moist and delicious. With a just hint of coffee and Kahlúa, it’s a yummy twist on the Great Depression era recipe.

Note: This is not a sponsored post, I have no affiliation with the makers of Kahlúa, I’m just a fan! 

Be sure to check out all of my Crazy Cake Flavors!

Coffee & Kahlúa Crazy/Wacky Cake

 

Ingredients

  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp.  salt
  • 1 tsp. white vinegar
  • 1 tsp.  pure vanilla extract
  • 5 Tbsp. vegetable oil
  • 3/4 Cup brewed coffee (cold or room temperature)
  • 1/4 Cup Kahlúa
Directions
Preheat oven to 350 degrees F.Mix first 5 dry ingredients in a greased 8″ square baking pan.  Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour coffee and Kahlúa over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite chocolate frosting or sprinkle with powdered sugar. Enjoy!


FROSTING RECIPES

Tips

If you don’t have/like Kahlúa, use 1 cup of coffee.

You can double the recipe, just use a 9×13 baking pan.

You can also mix the batter in a bowl for neater, easier mixing AND for cupcakes (adjust baking time for cupcakes). Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients.

Although I have not used Gluten Free flour mixes for this recipe, many people have use it for the Original Chocolate Crazy Cake, and it turns out wonderful! “Yes it is yummy and very moist. It even works with gf flour mixes!”

 

{The tutorial picture above is from my original Crazy Cake post. The steps are the same. Instead of water in step 5, pour 3/4 cup of coffee and 1/4 cup of Kahlúa}
Next up, Coffee & Kahlúa Crazy Cake in a Mug!
Coffee & Kahlua Crazy Cake in a Mug

COFFEE & KAHLUA CRAZY CAKE IN A MUG

 

Ingredients
  • 5 Tablespoons flour (all-purpose)
  • 4 1/2 Tablespoon sugar
  • 2 teaspoons cocoa (unsweetened)
  • 1/4 teaspoon baking soda
  • Dash of salt
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons vegetable oil (or canola)
  • 4 Tablespoons brewed coffee (cold or room temperature)
  • 1/2 Tablespoon Kahlúa
Directions
step-by-step photos below
Using a large microwave safe mug, spray the inside with non-stick cooking spray. Next, mix the first 5 dry ingredients in the mug.  After mixing well, make 3 depressions in dry ingredients.  Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression.  Pour coffee and Kahlúa over top.  Mix well until smooth using a fork.  Place in microwave and cook on high for *2 minutes, uncovered. Check with toothpick to make sure it comes out clean.  Be sure not to over cook!  Top with whatever you like – powdered sugar, frosting, chocolate chips, whipped cream. Enjoy hot or cold.

 

TIPS
Each microwave cooks differently, adjust time accordingly!  One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds.  If you overcook the cake, it may ruin it.  Be sure to watch as it bakes.
If you want a neater mug cake, mix the cake batter in a small bowl, then pour the batter in the mug.
You can add mini chocolate chips to the batter for a super rich chocolate cake…or do what I did, throw some on top after you make it, while it’s still warm!  Mmm, mmm good!
Coffee & Kahlua Crazy Cake in a Mug
The tutorial picture above is from the original Chocolate Crazy Cake in a Mug. The steps are the same.  In place of water, use 4 Tablespoons of coffee and a 1/2 Tablespoon of Kahlúa.

 

Thanks so much for stopping by!
Cheers!

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