Category Archives: Cupcakes
Chocolate Candy Cane Crazy Cake for Holiday Gift Jars
Chocolate Candy Cane Crazy Cake
The holidays are upon us and it’s time to share something sweet with those we love. Consumable gifts that fill the bellies of those I love is my favorite gift. I’ve given up on baking things I can’t have and in recent years I’ve moved to giving jars of goodies, so that friends and family can have an easy treat to make with kids. This year with the launch of this blog I have chosen to do Crazy Cake in a Jar, inspired by several blogs I’ve seen on the web. Most of them are a full 9 x 13 pan size and fill up an whole quart jar. I’ve cut mine in half for a reasonable size cupcake batch or a single round to leave room in the jar for something sweet to put on top. I think this could become a new tradition with flavors changing each year. As always I’m commited to using normal ingredients found in most kitchens, but for the holidays we need a fun flavor like candy canes.
While this recipe is sized for 12 cupcakes you can easily make it as a cake. If you don’t have a favorite way to make your cake pop out, try this Miracle Pan Release I found on Pintrest two weeks ago: http://veronicascornucopia.com/2011/09/14/miracle-pan-release/ The cake came right out of the pan, something that has never happened to me before and is probably the reason why I love cupakes with their cute little papers so much…I may have to rethink this now that I can finally get cake to come out of the pan without all the mess from greasing and flouring pans. My cake decorating teacher over at http://cakedecoratingbysonia.blogspot.com/ recommended Wilton’s version but there was some ingredient that made it unsafe for us and it seemed so expensive for my infrequent use. With this recipe I’ve used all our normal safe ingredients and I’ll have this on the shelf for a long time for no extra expense.
Now onto the goodie jars. First we love Spangler’s candy canes! We bought lots of boxes on sale at the local Bartell drugs. I just about cried when I read their ingredient list which actually calls out that they are made in a facility free of contamination and did I mention they were a dollar cheaper than their competitor? This was one time when we didn’t pay extra for safety, yeah! We peeled them out of their packaging and double Ziploc bagged them, put them between layers of a kitchen towel and let DD go at them with the meat tenderizer. And so she now is part of my annual tradition of getting all the holiday stress out by crushing candy canes. Yes she whacked herself in the head, and from then on, she instructed me to always use “two hands momma”.
I made quite a few batches buying flour and sugar in 10 pound quantities, here is the scoop on just one jar. I have listed the ingredients as I put in the jar instead of in the usual order and left the “wet” ingredients to the end for the lucky baker to add at when they are ready for some Chocolate Candy Cane Crazy Cake.
I also made up the usual little round labels and punched them with my trusty 2 1/2: circle punch that fits the top of the mason jars. If you would like this Word document let me know.
Chocolate Candy Cane Crazy Cake Jars
Ingredients List
I quart Mason Jar with lid and rim
1 1/2 Cups All-Purpose Flour
1/4 Cup unsweetened cocoa powder
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1 Cup White Sugar
2 drops red food coloring
2-3 Small Crushed Candy Canes
1 Cup Mini Marshmallow
1 Small Plastic bag
1/3 Cup vegetable oil
1 Tablespoon distilled white vinegar
1 Teaspoon vanilla extract
1 Cups cold water
Instructions to make jar
- Mix the chocolate, flour, baking soda and salt together and pour into jar. Shake a bit to get things to settle.
- Mix sugar and food coloring together to make is pretty pink and pour into jar. This takes about 30 seconds on high in a stand mixer. Shake a bit to get things to settle.
- Tuck the open plastic bag into the top of the jar, and pour the marshmallows and crushed candy canes into the jar. Seal it up and push it down to fill in the holes and allow the jar to close.
- Decorate as you choose with fabric ribbons, gift tags etc.
Instructions to Make Cake
- Mix together the dry ingredients with the water, oil, vinegar and vanilla.
- Bake at 350, if making cupcakes bake for 20 minutes or for an 8 or 9″ cake round bake 35 to 40 minutes, or until tooth pick inserted comes out clean.
- After cake is cooked, remove from oven and turn off. Place the marshmallows and crushed candy canes on top and return to oven for 5 minutes to allow marshmallows to puff up. Remove and enjoy.
Pumpkin Spice Crazy Cake with Maple Frosting
Pumpkin Spice Crazy Cake with Maple Frosting
Thanksgiving came yesterday and it was a blur this last week since we celebrate DD’s birthday the Sunday before Thanksgiving. The little “turkey” arrived on a Thanksgiving but we want her to have her own special day until she is all grown up, then she will get cake with the family and get to plan her own celebration.
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A few notes about the recipe:
I originally tried this recipe with homemade pumpkin but the cupcakes really stuck to the paper, no one complained they were too busy smacking their lips. I think that fresh is generally best but the water content varies, so if you use fresh puree be prepared to cook the cupcakes longer, mine took 30 minutes of baking total. The next time I made them I used canned PUMPKIN PUREE not PUMPKIN PIE filling and the texture is normal, meaning you can get all of the cupcake out of the paper, which is good because you’ll want to eat every bite if you love pumpkin like I do. My local store did not have pumpkin puree, only the pie filling until just before Thanksgiving. The can is pretty large, so if you don’t have a particular use, like making another batch of cupcakes, you can freeze the pumpkin in 1/4 Cup increments so you can quickly make them later. In our house we love pumpkin smoothies made with coconut vanilla ice cream and bit of pumpkin pie spice 
Ingredients List
Cake
1 1/2 Cups all-purpose flour
1 Cups white sugar
1/2 Teaspoon salt
1 Teaspoon baking soda
1/3 Cup vegetable oil
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Vanilla extract
1 Cup Water
1/4 Cup Pumpkin Puree
1 Teaspoon Pumpkin Pie Spice or (1/2 Teaspoon Cinnamon, 1/8 Teaspoon Nutmeg, 1/8 Teaspoon Ginger , 1/8 Teaspoon Cloves and 1/8 Teaspoon Allspice)
Frosting
1/2 Cup shortening
2 Cups Powdered Sugar
1 teaspoon Salt
2 teaspoons Vanilla extract
2 Tablespoons Pure Maple Syrup
1-2 Tablespoon Coconut Milk
Instructions
- Sift flour, sugar, salt, and soda together.
- Mix in the Pumpkin Pie Spice.
- Mix in the Pumpkin Puree.
- Mix in water, oil, vinegar and vanilla extract.
- Scoop batter into cupcake paper lined pan.
- Bake immediately at 350 for 20 minutes, or until tooth pick inserted comes out clean.
- While baking, mix frosting ingredients together until you reach the spreading consistency you like.
- When cool, frost cupcakes.
Yield 12 Cupcakes
Apple Spice Crazy Cake with Cinnamon Buttercream Icing
Apple Spice Crazy Cake with Cinnamon Buttercream Icing
Fall is in the air and we are so lucky to have some Honey Crisp apples available to make this delicious dessert. In the past I’ve made this with the most amazing Apple Cider, but I didn’t have any today, so below I’ll list both variations just in case you are lucky enought to have some fresh apples or some fresh pressed apple cider.
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A few notes about the recipe:
If you are using Apple Cider, omit the water. If you only have apples, then grate one up (depending on the size a 1/2 cup will do nicely) and use water.
If you like Almonds and can have nuts, try replacing the flour with Almond flour, I’ve read rave reviews about people who do this and love it. If you can’t have nuts, and miss them like I do, try replacing the Vanilla extract with Almond extract – normally this is made from peach pits and refered to as oil of almond – so much for truth in labeling!
Ingredients List
Cake
1 1/2 Cups all-purpose flour
1 Cups white sugar
1/2 Teaspoon salt
1 Teaspoon baking soda
1/3 Cup vegetable oil
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Vanilla extract (or Almond extract)
1 Cup Water (or Apple Cider)
1/2 Cup grated apple (omit if you use Apple Cider in place of water)
2 tsp Apple Pie Spice or ( 1/4 teaspoon Cardamom, 1 teaspoon Cinnamon, and 1/2 teaspoon Nutmeg)
Frosting
1/2 Cup butter flavored shortening
2 Cups Powdered Sugar
1 teaspoon Salt
1 teaspoon Vanilla extract (or Almond extract)
1 teaspoon Cinnamon
2-3 Tablespoon Coconut Milk
Instructions
- Sift flour, sugar, salt, and soda together.
- Mix in the Apple Pie Spice.
- Mix in the grated Apple, if not using Apple Cider.
- Mix in oil, vinegar and vanilla extract (or Almond extract).
- Mix in Water or Apple Cider.
- Scoop batter into cupcake paper lined pan.
- Bake immediately at 350 for 20 minutes, or until tooth pick inserted comes out clean.
- While baking, mix frosting ingredients together until you reach the spreading consistency you like.
- When cool, frost cupcakes.
Yield 12 Cupcakes
Orange Creamsicle Crazy Cake
- Orange Creamsicle Crazy Cake
Remember those orange sherbet ice cream cups that you ate with wooden spoons? That was the highlight of the last few days of summer at Field Day when I was a kid. This summer weather reminds me of those days.
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A few notes about the recipe:
Some oranges make a lot of juice and some don’t so bring home two or three. Zest of 2 oranges has great flavor, three might be a bit much. Sometimes those little Clementine oranges have more juice than the big ones.
If you like this recipe you can top it with some coconut sprinkles. For something a bit different add a ½ cup of toasted coconut in the batter. I like to soak it in the orange juice and coconut milk for about 10 minute to rehydrate it before mixing into the batter.
Ingredients List
Cake
1 1/2 Cups all-purpose flour
1 Cups white sugar
1/2 Teaspoon salt
1 Teaspoon baking soda
1/3 Cup vegetable oil
1 Teaspoon vanilla extract
½ Cup Orange juice
½ Cup Coconut milk
Zest of an orange (or 2)
Frosting
1/2 Cup shortening
2 Cups Powdered Sugar
1 teaspoon vanilla extract
2 Tablespoons orange juice plus extra for proper consistency
1 Tablespoon coconut milk
Instructions
- Sift flour, sugar, salt, and soda together.
- Mix in the orange zest
- Mix in oil and vanilla extract.
- Mix in pineapple juice, coconut milk and coconut shreds.
- Scoop batter into cupcake paper lined pan.
- Bake immediately at 350 for 20 minutes, or until tooth pick inserted comes out clean.
- While baking, mix frosting ingredients together until you reach the spreading consistency you like.
- When cool, frost cupcakes.
Yield 12 Cupcakes
Piña Colada Crazy Cake
- Pina Colada Crazy Cake
These Piña Colada cupcakes will make you want to pack your bags and head for the tropics. Since I’m from Seattle, I’m pretty much always ready to go some where warm and sunny!
The first photo has a dried pineapple flower. When I saw them I decided I really must try them. Sure they are a bit of work, to slice and dry the pineapple but they are so pretty and tasty!
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A few notes about the recipe:
A 6 oz can of crushed pineapple will give you the perfect amount of juice and crushed pineapple for the cake. I squeeze off the juice to make sure there is enough, add a bit of water if you need more liquid. For the frosting you will need some extra, juice from a can works fine or you can use some from a can of pineapple chunks or slices that you use for garnish.
If you happen to have some rum extract around this is a much more authentic flavor in a piña colada. Use it where vanilla is called for in the cake or frosting.
I’ve tried the frosting a bunch of different ways, the pineapple never comes through as strongly as I would like, so I’ve listed a few different options. Let me know which one you like best.
Ingredients List
Cake
1 1/2 Cups all-purpose flour
1 Cups white sugar
1/2 Teaspoon salt
1 Teaspoon baking soda
1/3 Cup vegetable oil
1 Teaspoon vanilla extract
½ Cup coconut milk
½ Cup pineapple juice
¼ Cup crushed pineapple
½ Cup shredded coconut
Frosting
Option A – all Pineapple juice & garnish with coconut
1/2 Cup shortening
2 Cups Powdered Sugar
1 teaspoon vanilla extract
3 Tablespoons pineapple juice plus extra for proper consistency
Shredded Coconut for garnish
Option B – all Coconut milk & garnish with Pineapple
1/2 Cup shortening
2 Cups Powdered Sugar
1 teaspoon vanilla extract (rum is more authentic)
4 Tablespoons coconut milk plus extra for proper consistency
Pineapple slices for garnish
Option C – half and half juice
1/2 Cup shortening
2 Cups Powdered Sugar
1 teaspoon vanilla extract
2 Tablespoons pineapple juice, add more for proper consistency
2 Tablespoons Coconut milk
Instructions
- Sift flour, sugar, salt, and soda together.
- Soak shredded coconut in pineapple juice and coconut milk for 10 minutes to soften.
- Mix in oil and vanilla extract.
- Mix in crushed pineapple.
- Mix in pineapple juice, coconut milk and coconut shreds.
- Scoop batter into cupcake paper lined pan.
- Bake immediately at 350 for 20 minutes, or until tooth pick inserted comes out clean.
- While baking, mix frosting ingredients together until you reach the spreading consistency you like.
- When cool, frost cupcakes.
Yield 12 Cupcakes
Chinese Five Spice Carrot Crazy Cake
Chinese 5 Spice Carrot Crazy Cake
These Chinese 5 Spice Carrot Cupcakes will melt in your mouth. It is so good people will be happy they broke their diet for one. The highest praise for this recipe came when one vegan friend told another vegan she must try it, she said “no thank you” but after some coaxing and trying one her response was “this is so good there must be animal in there!”
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Another quick garnish idea for people who love crystallized ginger, add a bit to the top.
A few notes about the recipe:
A 6 oz can of crushed pineapple will give you the perfect amount of juice and crushed pineapple. I squeeze off the juice to make sure there is enough, add a bit of water if you need more liquid.
If you can’t find Chinese 5 Spice at your local supermarket, you can probably find the 5 ingredients: Star anise, cloves, cinnamon, Sichuan pepper and fennel. In a pinch, I’ve substituted black pepper for the Sichuan pepper, not perfect, but still very tasty. Ginger is another option.
Ingredients List
Cake
1 1/2 Cups all-purpose flour
1 Cups white sugar
1/2 Teaspoon salt
1 Teaspoon baking soda
1/3 Cup vegetable oil
1 Teaspoon vanilla extract
½ Cup pineapple juice
¼ Cup crushed pineapple
1 Cup grated carrot
2 teaspoons Chinese Five Spice powder
Frosting
1/2 Cup shortening
2 Cups Powdered Sugar
2 teaspoons vanilla extract
2 teaspoons ground ginger
2 Tablespoons Coconut milk, add more for proper consistency
Instructions
- Sift flour, sugar, salt, and soda together.
- Mix in oil and vanilla.
- Mix in carrot and crushed pineapple.
- Mix in pineapple juice.
- Scoop batter into cupcake paper lined pan.
- Bake immediately at 350 for 20 minutes, or until tooth pick inserted comes out clean.
- When cool, frost cupcakes.
Yield 12 Cupcakes
Crazy Cake Recipe – The Original
Original Crazy Cake as a cupcake
This one bowl dump cake recipe was very popular during the depression when eggs and butter were scarce. It is egg and dairy free – perfect for vegans and people with allergies. Sometimes the recipe goes by other names such as Wacky Cake, or it just might be known in your family as grandma’s homemade chocolate cake that everyone has for their birthday. My dear friend Krista gave me this recipe after I mentioned I had not eaten any cake since I had been diagnosed with food allergies almost 10 years ago. That is way too long!
Ingredients List
3 Cups all-purpose flour
2 Cups white sugar
1 Teaspoon salt
2 Teaspoon baking soda
½ Cup unsweetened cocoa powder
¾ Cup vegetable oil
2 Tablespoon distilled white vinegar
2 Teaspoon vanilla extract
2 Cups cold water
Instructions
- Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
- Bake at 350 for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
