share

miniature wacky cake cupcakes

by
bite size cupcakes made from wacky cake! a super easy (and dairy free) recipe that was my childhood favorite! miniature wacky cake cupcakes | a flavor journal food blog

tiny food is fun!

bite size cupcakes made from wacky cake! a super easy (and dairy free) recipe that was my childhood favorite! miniature wacky cake cupcakes | a flavor journal food blog

Have you ever heard of wacky cake?  It’s an older recipe, created when dairy wasn’t readily available.  Wacky cake has no eggs, no butter, nada.  Weird, right?  That’s why it’s “wacky” … that, and the fact that you mix everything in one pan before you bake it.  Obviously it’s super easy, and It is actually my favorite chocolate cake of all time.  BUT, I wanted to put a fun twist on my favorite recipe, so I made it into miniature wacky cake cupcakes. 🙂 

bite size cupcakes made from wacky cake! a super easy (and dairy free) recipe that was my childhood favorite! miniature wacky cake cupcakes | a flavor journal food blog

This is another small batch recipe, and makes sixteen little tiny cupcakes!  (It would make roughly 5-6 regular sized cupcakes, and you can absolutely do that instead if you’d like!)  

bite size cupcakes made from wacky cake! a super easy (and dairy free) recipe that was my childhood favorite! miniature wacky cake cupcakes | a flavor journal food blog

There’s a neighborhood in Kansas City which is comprised of rundown warehouses.  Most of these warehouses have been transformed into antique shops, artist studios, or the occasional bar.  The first weekend of each month, all of the antique shops open to the public, and locals love to spend their lazy Saturdays or Sundays browsing through buried treasures from the past.  For my last “first weekend” in Kansas City, my mom and I pursued the warehouses for a few hours in hopes of finding some buried treasure of our own. 🙂

bite size cupcakes made from wacky cake! a super easy (and dairy free) recipe that was my childhood favorite! miniature wacky cake cupcakes | a flavor journal food blog

We stumbled upon this miniature muffin tin, and I fell in love with it.  First of all, it says “Chicago” on it, which is truly my home at heart. 😉  Secondly, it had that amazing rustic look and feel; the one that makes you wonder what tiny baked goods have been lovingly baked in it before.  

bite size cupcakes made from wacky cake! a super easy (and dairy free) recipe that was my childhood favorite! miniature wacky cake cupcakes | a flavor journal food blog

It since it is miniature, it’s a perfect fit for my small batch recipe plans.  My little muffin tin came all the way to North Carolina with me, and I finally had the chance to use it this week!

bite size cupcakes made from wacky cake! a super easy (and dairy free) recipe that was my childhood favorite! miniature wacky cake cupcakes | a flavor journal food blog

The wacky cake recipe and this older, rustic miniature cupcake tray are meant to be.  They both come from harder times, and it only made sense to pair them together.  PLUS, bonus!  One of these unfrosted miniature cupcakes is only 70 calories, so if you can actually stop at just one, you’re good!

 

I frosted mine, because I wanted to attempt a cool, vibrant, tie-dye idea that’s been lurking in my mind lately.  Wacky cake isn’t as rich or dense as most chocolate cakes, so it’s okay to use a rich frosting on these cupcakes.  Think cream cheese, or maybe a salted caramel!  I used a typical white frosting, and it was perfect.  We used to make this amazing chocolate glaze for wacky cake back when I was a kid – and I loved it.  I’ll be sharing a recipe soon for a miniature layered wacky cake, and we will use that recipe when I do!

bite size cupcakes made from wacky cake! a super easy (and dairy free) recipe that was my childhood favorite! miniature wacky cake cupcakes | a flavor journal food blog

I hope you love these little guys.  They’re so easy to make, and they’re fun to decorate!  If you like the gold balls I used in my photos, these are the exact ones that I ordered from Amazon.!  There’s also silver ones, or dark metallic gray.  I love them!

Sara Rose

bite size cupcakes made from wacky cake! a super easy (and dairy free) recipe that was my childhood favorite! miniature wacky cake cupcakes | a flavor journal food blog
Print Recipe
5 from 1 vote

miniature wacky cake cupcakes

bite size cupcakes made from wacky cake! a super easy (and dairy free) recipe that was my childhood favorite! 
Prep Time5 mins
Cook Time12 mins
cooling time10 mins
Total Time17 mins
Course: Dessert
Cuisine: American
Keyword: wacky cake cupcakes
Servings: 16 miniature cupcakes
Calories: 70kcal

Ingredients

  • 3/4 cup all purpose flour
  • 1 1/2 Tbsp. unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3 Tbsp. vegetable oil
  • 1/2 Tbsp. white distilled vinegar
  • 1/2 cup cold water

Instructions

  • Turn the oven to 350 degrees F.  Combine flour, cocoa powder, sugar, baking soda, and salt into a bowl.  Use a fork to completely mix together.
    bite size cupcakes made from wacky cake! a super easy (and dairy free) recipe that was my childhood favorite! miniature wacky cake cupcakes | a flavor journal food blog
  • Form three wells in the dry ingredients.  Pour oil into one well, vinegar into another well, and water into the third.  (The water will most likely run over into the other wells - don't worry!)
    bite size cupcakes made from wacky cake! a super easy (and dairy free) recipe that was my childhood favorite! miniature wacky cake cupcakes | a flavor journal food blog
  • Use a fork to stir everything together.  Be sure to scrape the bottom of the bowl to get all of the dry ingredients.  
    bite size cupcakes made from wacky cake! a super easy (and dairy free) recipe that was my childhood favorite! miniature wacky cake cupcakes | a flavor journal food blog
  • Line a miniature cupcake pan with miniature liners.  (These are 3/4" liners).  Fill each liner 3/4 of the way full, repeat until all liners have been filled.
  • Pop in the oven, and bake for 10-12 minutes.  The tops will be set and firm.  Remove from the oven, and allow to cool in the pan for five minutes.
  • Transfer to a cooling rack for another 10-15 minutes, then frost with desired frosting.  Keep in an airtight container for up to two days if not eaten immediately. 🙂

Nutrition

Calories: 70kcal
Tags:

check the "about me" page for more information on Sara.

Leave a Reply

Your email address will not be published. Required fields are marked *

rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

a flavor journal.
Close Cookmode
280 Shares
Pin267
Share8
Tweet
Yum5
Share