This Friday was one of our good friends, and fellow baker's birthday! Hannah and I thought long and hard about what to bake her. We wanted to do something unique and fun and we eventually settled upon this very special sea-worthy cupcake.
The base of our cupcake was an egg-less chocolate cake recipe. At first, we were a bit hesitant to use this recipe since we never made a cupcake without eggs. But we were pleasantly surpised by how enticing and moist they were! Hannah and I are actually even thinking about making them our go-to chocolate cupcake recipe.
We tweeked the original recipe just a little, by substituting the cup of water with a cup of milk. The frosting was a very simple vanilla that finished the cupcake off perfectly. As you will see later, we topped the cupcakes with goofy turtles that are just so cute! They make us smile every time we look at them! We hope you enjoy our recipe!
The original recipe said that we should just put all the ingredients into a bowl and mix, but we decided it was best to sift the flour and other ingredients for a nice light cake. It was definitely worth it and we highly recommend it!
Our cupcakes came out beautifully, if we do say so ourselves. They had a nice rounded top to them, just the way we like our cupcakes to look! The recipe called for 16 cupcakes, but we were only able to get 12 cupcakes and about 6 mini cupcakes.
Egg-less Chocolate Cupcake Recipe
adapted from http://www.food.com/recipefullpage.do?rid=105594&scaleto=16
Ingredients:
- 1 1/2 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup cocoa powder
- 1/2 cup oil
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar
Instructions:
- Preheat the oven to 350 degrees F.
- Sift the flour, sugar, baking soda, salt, cocoa powder on parchment paper.
- Measure the wet ingredients of oil, milk, vanilla and vinegar in a large measuring cup.
- In a large bowl, add 1/3 of the dry ingredients then 1/3 of the wet ingredients.
- Mix well and continue to alternate with the wet and dry.
- Fill cupcake tins about 2/3 full and put them in the oven for 20-25 minutes.
Leah and I have made so many variations of vanilla buttercream/creamcheese frosting and today we sort of just eye balled everything and it came out pretty well! By just using these few ingredients you can make your own vanilla frosting that basically goes well with anything!
Vanilla Butter/Cream Cheese Frosting
Ingredients:
- Confectioner's sugar - about 2 cups
- Milk - about 1 - 2 tablespoons
- Vanilla Extract - about 1 -2 teaspoons
- Butter - 1 stick @ room temperature
- Cream Cheese - 2 - 4 tablespoons
- First cream together the butter and the cream cheese with a hand mixer.
- Add one cup of confectioner's sugar at a time and mix well.
- Add the milk and vanilla extract to adjust the flavor and consistency of your frosting.
The ratio with these ingredients were all about personal preference! Both Leah and I love the flavor of vanilla so we ended up adding about 2 teaspoons (maybe a little more) to our frosting!
Here's how it came out!
After cooling the cupcakes, frost them with a generous layer of frosting, and lastly add the candy turtles.
The instructions on how to make the candy turtles are right on this website: http://family.go.com/food/recipe-852443-squirt-happy-turtlecakes-t/
* 1 helpful tip: use a rounded cookie cutter to cut the arms and legs of the turtle!
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