Well, the world certainly has been keeping us on edge. Viruses, war, shortages, sharply rising food costs all add to the stress. Looking back in history when butter and eggs were expensive or in short supply has provided me with an inexpensive “Depression era” dessert, which happens to be dairy free, vegan, easy and tasty.
These cupcakes are so fast and simple and can be decorated as a fun and playful Easter or spring themed treat. Get the little or big kids to help!
Ingredients
1 1/2 cups all-purpose flour
1 cup brown sugar (white granulated will also work just fine)
1/2 tsp salt
1 tsp baking soda
1/4 cup cocoa powder
1/4 cup + 2 tbsp oil
1 tbsp white vinegar
1 tsp vanilla extract
1 cup cold water
Topping
Icing of your choice
Large marshmallow
Sanding or coarse sugar
Mini eggs, sprinkles
- Preheat oven to 350F and drop 12 paper liners into the holes of a standard-sized cupcake tin.
- In a bowl, combine all dry ingredients until well mixed. Using the spoon, create three «wells» for the oil, the vinegar, and the vanilla extract.
- Add the wet ingredients to their respective wells, then pour the water over the top of everything. BY HAND with the spoon (or a spatula) stir until everything is well mixed and you have a slightly bubbly, pudding-like batter. Immediately portion out into the 12 cupcake tin liners, and set to bake for 20-25 minutes, or until the cakes pass the clean toothpick test.
Let cool. I use a small knife or a cake decorating tip to make a tunnel in the cupcake and fill with little Easter eggs, sprinkles etc. Plug the top of the cake with a piece of cake and ice with buttercream, a glaze or the icing of your choice.
Diagonally cut a large marshmallow (or vegan marshmallow if you are trying to keep it vegan), punch each piece back to form the ears and dip in sanding sugar if you like. Adhere to cupcake with a little additional icing.
Voila! Depression era cupcakes for the strange times we are in…
