October is sugar month in our house. Between a mid-October birthday (how am I the mom of a TEEN now??) and a Halloween birthday (yes, Shoo was born ON Halloween) and Halloween itself, it seems like I am always baking in this house during October. Sadly, I’m not the best baker in the world.
Add in the food allergies in our house and October used to be a bit stressful for me. Luckily, when the kids were little, I found (and tweaked) a couple of recipes and they’ve become our standard recipes for Halloween baked goods.
Chocolate Cupcakes
Growing up, we used to eat what we called Wacky Cake. I think it was called that because a) it has no eggs in it and b) you mix it in the pan if you are making a cake. I use it for cupcakes now.
1.5 C flour
3 T cocoa
1/2 tsp salt
1 C sugar
1 tsp baking soda
2 tsp vanilla
1 tsp vinegar
6 T melted coconut oil
1 C water
Grease cupcake tins (or use papers) or 9×13 pan. Preheat oven to 350 degrees.
Mix dry ingredients in a bowl. Add all wet ingredients and mix until everything is combined, but don’t over stir. Pour mix into cupcake tins. Bake 20-30 minutes.
Makes 20-30 cupcakes.
Applesauce Cinnamon Cupcakes
3 C applesauce (I prefer organic, no sugar added)
1.5 C sugar
3/4 C coconut oil (other oils work too)
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
2 tsp ground cloves
2 C walnuts (optional, I don’t use)
2 C raisins or craisins (I only use if I’m making it as bread, not cupcakes)
4 C flour (I like King Arthur’s white whole wheat)
Grease cupcake tins (or use papers) or 9×13 pan. Preheat oven to 350 degrees.
Heat the applesauce, sugar, oil, and baking soda on the stovetop until bubbly and mixed together. Remove from heat. Stir in spices, flour, and optional ingredients if you are using them. Pour into cupcake tins or 9×13 pan. Bake 9×13 pan for about an hour and cupcakes for 20-30 minutes.
Makes 20-30 cupcakes.
Frosting
I just use a simple powdered sugar frosting.
1 C powdered sugar
1/2 tsp vanilla
1-2 T milk of your choice (I usually use coconut milk as no one here is allergic to that…)
If I want it to be firmer, I’ll use a buttercream frosting recipe and substitute warmed coconut oil or butter or shortening, depending on who will be eating it LOL.
Now I just need to try making these with a non-wheat flour so I can have some (or maybe it’s better that I don’t!)
I definitely need to try these! Thanks for sharing.
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Hope you like them!
your cat is very cute!
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Thanks!
I so appreciate these recipes! My kids and I have a lot of food allergies and yes, Halloween and all the candy and sweets make me nervous! Can’t wait to try these.
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My older son can’t have most of what he gets, so I just buy him a bag of something he can have…
I’ve never made a cake without eggs (except by accident and that didn’t end well). Is it the vinegar that helps it bind together?
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I’m not sure how it all works LOL. My mom gave me the chocolate recipe and experimented with the applesauce one until it was right. I suck at baking without very specific directions.
This is awesome! I was just talking to a friend yesterday about a child in her daughter’s daycare who has a lot of allergies. His poor mama has been looking all over for recipes so that he can have “normal” goodies occasionally.
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Both of these are really yummy and totally kid approved.
LOVE it! I am a little excited for doing things like this with my kids….when I have them! We haven’t even carved pumpkins yet, but we did buy candy for trick or treaters! Love that it is sugar month, I will join that 😉
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I have no allergy to any foods but these cupcakes sound so tasty that they would be great to make even if you didn’t have any allergies. Yum!
Fun link up! Thanks for sharing this recipe over at #recipefriday 🙂 Have a good weekend!
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