Updated: Mar 20
C is for CUPCAKES! 🧁 This is the FIRST recipe ever posted on the website! After some reminiscing, it became clear that it was time to update the recipe, adding in new techniques I've learned and updated ingredients. The recipe was created when I was originally just allergic to eggs and corn. However, I wanted this recipe to be flexible, allowing substitutes to any ingredients to cater to most food allergies. Besides, what's the point of making a kid-friendly recipe if it is not also food allergy-friendly!
Table of Contents:
2 eggs OR two 1/4 cups of vanilla yogurt, dairy-free or vegan
1/2 cup (1 stick) of unsalted butter of choice, room temperature
1 cup of cane sugar
1/2 cup milk of choice
2 1/4 cups unbleached all-purpose flour or gluten-free all-purpose flour of choice
1 teaspoon vanilla extract
1 tablespoon oil - sunflower, canola, or olive
1 teaspoon baking soda
1 package of chocolate chips, including the 2 chips per cupcake
1 package of your favorite chocolate chip cookies, or homemade chocolate chip cookies
Cupcake Mix Options:
Here is a selection of mixes we recommend if you rather not make from scratch.
Simple Mills Almond Flour Vanilla Cake Mix: Shop on Amazon!
Bobs Red Mill Vanilla Cake Flour: Shop on Amazon!
Food Allergy Friendly Cookie Options:
1 1/2 cup heavy cream
1/2 cup and 2 tablespoons powdered sugar
1 teaspoon vanilla extract
Blue food coloring -
for natural food coloring, add 1/2 cup of frozen blueberries to a food processor and strain the liquid into a cup or bowl. Add the blue liquid to the divided frosting mixture and whip until combined
Here is a selection of frostings we recommend if you rather not make it from scratch.
Simple Mills Organic Vanilla Frosting (contains coconut): Shop on Amazon!
Now that you got all the ingredients, let's get started!
For baking the cupcakes:
Preheat the oven to 350 degrees (F). Line a 12-cupcake pan with cupcake papers.
In a medium-sized bowl with an electric mixer or stand mixer with the paddle attachment, lightly beat the egg, butter, and sugar together until light and fluffy.
Add milk, flour, vanilla, oil, and baking soda. Beat with the mixer for about 2 minutes, until light, creamy, and fully combined.
Divide the batter among the 12-liners in your prepared pan, filling each cup 3/4 of the way.
Bake for 22 minutes, or until it passes the toothpick test (insert a toothpick in the center and it comes out clean). Remove from the oven and allow cooling for a few minutes. Then transfer the cupcakes to a wire cooling rack. Let the cupcakes cool fully before decorating!
Follow the frosting recipe as normal: if using the recipe above, just add all ingredients into a stand mixer or bowl, and whip until light and fluffy.
In a small bowl, add un-dyed vanilla frosting for the eyes and set it aside in the fridge.
Dye the remaining frosting blue.
Place the frosting into a 16oz frosting bag, or your favorite frosting tool, fixed with a Wilton 2D decorating tip. Pipe frosting evenly over cupcakes.
To make the eyes, in a clean bag or frosting tool, fixed with a Wilton Round #1A decorating tip fill with the un-dyed vanilla frosting. Add two separate dollops at the top of the cupcake and place a chocolate chip in the center of the whites; I place the chocolate chips upside down so that the flat bottom is facing upwards.
For the mouth, press a cookie into the front of the frosting. If the cookies are too big, cut them in half.