I’ve posted this super-easy allergy-friendly recipe for cupcakes
before, but since I just made them in a different flavor for my son’s birthday,
I thought I’d post it again. The cupcakes have only 2 ingredients: a box of
safe cake mix, and a can of soda. I promise, it works, and it is ridiculously
easy! Forget the instructions on the box, which call for oil, water, and eggs.
Just use a can of club soda (my usual recipe) or regular soda. In this case,
since I was making Root Beer cupcakes, I used a can of root beer. For the frosting, use your own recipe (or Pillsbury Creamy Supreme vanilla frosting, which contains soy), and add in some root beer concentrate.Duncan Hines makes several flavors of cake mix that are free from eggs, milk, and nuts. For my Root Beer cupcakes, I used the Duncan Hines Classic Yellow cake mix, which contains soy and wheat.
I haven’t tried it with a gluten-free cake mix yet, so if you try it, let me know if it works!
Root Beer Cupcakes
- 1 box safe cake mix (such as Duncan Hines Classic Yellow cake mix)
- high altitude only: 2 Tbsp flour
- 1 can root beer
- 2 tubs Pillsbury Creamy Supreme vanilla frosting (or other safe frosting)
- 1 - 2 Tbsp root beer concentrate (sold in the baking aisle,
next to the vanilla extract)
When ready to frost, dump both tubs of frosting into a bowl, then add 1 Tbsp of the root beer concentrate and mix well. Add more root beer concentrate if you want a stronger flavor.
Frost. Serve. Enjoy. Smile gracefully at the compliments. Hand out seconds.
Makes 24 cupcakes.
2 comments:
I have tried Cream Soda with yellow cake mix and strawberry cream soda and I have likes both.
This looks easy and awesome! Can't wait to try them out!
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