Egg, Dairy & Nut Free Crazy Cupcakes

Egg, Dairy & Nut Free Crazy Cupcakes

Egg, Dairy & Nut Free Crazy Cupcakes

We are always looking for egg, dairy & nut  free recipes for my grandson Jett.  He has many allergies making finding treats he can have a problem.

Here is a recipe I found from Sweet Little Bluebird, it’s called Crazy Cake.  It uses no eggs, dairy, or nuts. She mixes and bakes it in an 8″ square pan, really easy! She has adapted the recipe to make different flavor cakes.

I used the basic chocolate cake recipe, but made cupcakes instead. Obviously I had to mix it in a bowl to make cupcakes, but the steps are the same, I just had an extra item to wash.   The recipe will make a dozen cupcakes.  You can frost the cupcake with Oh She Glows‘ 2 ingredient fudge frosting that’s also dairy free.

When making this cake it’s important to strictly follow the directions.  Ingredients must be added exactly as described for it to work.  I don’t know how it works, but incredibly it does.  The cupcakes turned out moist and yummy!

Here’s the recipe!

Pre-heat oven to 350 degrees

Dry Ingredients:

1 1/2 cups all-purpose flour
3 tbsp.  unsweetened cocoa powder
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt

Liquid Ingredients:

1 tsp. white vinegar
1 tsp. vanilla extract
5 tbsp. vegetable oil
1 cup water

Egg, Dairy & Nut Free Crazy Cupcakes

Directions:  You must follow them exactly

1.  Place the 5 dry ingredients in a bowl.

2.  Mix them well.

3.  Make 3 indentations in the four mixture.  2 small, 1 large.

4.  Place the vinegar and vanilla in the 2 small indentations and the oil in the large one.

5.  Pour the water over all of it.

6.  Mix until smooth.

7.  Spoon into cupcake pan lined with cupcake liners and bake for 28-30 minutes or until a tester comes out clean.  (I use a toothpick to test for doneness)

Cool completely.  Frost cooled cupcakes if you like.  Click here for Oh She Glows’ 2 ingredient chocolate fudge frosting.

I make these cupcakes specially for Jett, but the family loves them too!   To keep them I freeze the cupcakes in ziplock freezer bags and thaw them out and frost as needed.

Thanks to Sweet Little Bluebird for this awesome recipe!

Egg, Dairy & Nut Free Crazy Cupcakes
Print Recipe
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Egg, Dairy & Nut Free Crazy Cupcakes
Print Recipe
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Cupcakes
Instructions
  1. Place the 5 dry ingredients in a bowl.
  2. Mix them well.
  3. Make 3 indentations in the four mixture. 2 small, 1 large.
  4. Place the vinegar and vanilla in the 2 small indentations and the oil in the large one.
  5. Pour the water over all of it.
  6. Mix until smooth.
  7. Spoon into cupcake pan lined with cupcake liners and bake for 28-30 minutes or until a tester comes out clean. (I use a toothpick to test for doneness)
  8. Cool completely. Frost cooled cupcakes if you like.
Recipe Notes

I make these cupcakes specially for Jett, but the family loves them too! To keep them I freeze the cupcakes in ziplock freezer bags and thaw them out and frost as needed.

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Shakoy (Twisted Fried Donuts) Recipe!!!

Shakoy (Twisted Fried Donuts) Recipe!!!

Twisted Fried Donuts “Shakoy” is a Filipino all-time favourite snack “meryenda” and it is very popular with its native version of twisted sugar doughnuts. You can buy and find this everywhere in all edges here in Philippines, local markets and even in street vendors.

I remember how I love Shakoy when I was just a kid, I force my grandmother (Lola) to cooked it every day for an afternoon snack. Now that I’m old enough to know the procedures and how to cook, now, my Lola always wants me to cook Shakoy everyday. This dish is very easy to cook and to prepare the only delaying part is when you wait for the dough to rise up because it takes time.

This is my version of Shakoy (Twisted Fried Donuts) Recipe. Enjoy!

 

Ingredients:

1 1/2 cups all purpose flour (add a little extra for dusting)

1/4 cup white sugar

1/2 tsp. salt

3/4 tbsp. yeast

1-2 cups cooking oil, for frying

1/2 cup water

Directions:

Sift all purpose flour, add salt and yeast then mix very well Using a large bowl.

Make a well in the middle and pour the water then mix until forms dough.

Sprinkle flour and knead the dough until it becomes smooth and form a ball.

In case the dough is still too sticky, add a little flour, then knead more until you get to the right consistency.

Get a clean bowl, grease with oil and place the dough on it and cover with clean cloth and let it rest for 1 at least an hour or so. (These process will double the size of the dough.

After an hour when the dough rises, punch down and knead, cut in your desired sizes.

Roll the dough into a long stick and from a twist.

Place the twisted dough on a tray and cover with a clean cloth and let it rest for 1 hour to rise.

In a large frying pan, heat cooking oil over medium heat.

Drop the twisted dough in batches and fry until color turns golden brown.

Remove from the pan and drain on paper towels, drop in a bowl of sugar and roll.

Coat Shakoy evenly and shake off the excess white sugar.

Serve while it’s hot with cold or hot drinks,

Share and Enjoy!!!

Shakoy (Twisted Fried Donuts) Recipe!!!
Print Recipe
Shakoy (Twisted Fried Donuts) Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Sift all purpose flour, add salt and yeast then mix very well Using a large bowl.
  2. Make a well in the middle and pour the water then mix until forms dough.
  3. Sprinkle flour and knead the dough until it becomes smooth and form a ball.
  4. In case the dough is still too sticky, add a little flour, then knead more until you get to the right consistency.
  5. Get a clean bowl, grease with oil and place the dough on it and cover with clean cloth and let it rest for 1 at least an hour or so. (These process will double the size of the dough.
  6. After an hour when the dough rises, punch down and knead, cut in your desired sizes.
  7. Roll the dough into a long stick and from a twist.
  8. Place the twisted dough on a tray and cover with a clean cloth and let it rest for 1 hour to rise.
  9. In a large frying pan, heat cooking oil over medium heat.
  10. Drop the twisted dough in batches and fry until color turns golden brown.
  11. Remove from the pan and drain on paper towels, drop in a bowl of sugar and roll.
  12. Coat Shakoy evenly and shake off the excess white sugar.
  13. Serve while it’s hot with cold or hot drinks,
  14. Share and Enjoy!!!
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Maja Blanca (Coconut Pudding ) Filipino Recipe

Maja Blanca (Coconut Pudding ) Filipino Recipe

 

Maja Blanca

Maja Blanca is a Filipino dessert made with cornstarch, coconut milk and sugar.  It is also called Coconut Pudding.   This luscious dessert is easy to make using common ingredients.

There are many ways to make and serve Maja Blanca.  You can add small kernels of sweet corn inside or top it with toasted coconut or shredded cheese. You can also add fruit salad to your Maja Blanca mixture.  It’s so awesome you can fill it and top it with anything you want.

Unknown to many, the original Maja Blanca Recipe does not include corn and coconut milk. Maja Blanca is the Filipino adaptation of the milk based Spanish recipe called Manjar Blanco.

For now I will give you a simple version of Maja Blanca.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice Porridge and Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings!

 

Ingredients:

1/2 cup cornstarch

1/2 cup water

1 cup coconut milk

3/4 cup water

1/4 cup fresh sweet corn kernels

1/2 cup white sugar

 

Directions:

Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.

Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved.

Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick.

Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.

Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 1-2 hours.

You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts.

Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca
Flavors fantastic.

Serve,

Share and Enjoy!!!

Maja Blanca (Coconut Pudding ) Filipino Recipe
Print Recipe
Prep Time
15 mins.
Cook Time
20 mins.
Prep Time
15 mins.
Cook Time
20 mins.
Maja Blanca (Coconut Pudding ) Filipino Recipe
Print Recipe
Prep Time
15 mins.
Cook Time
20 mins.
Prep Time
15 mins.
Cook Time
20 mins.
Ingredients
Servings:
Instructions
  1. Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
  2. Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved.
  3. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick.
  4. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.
  5. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 1-2 hours.
  6. You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts.
  7. Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca Flavors fantastic.
  8. Serve,
  9. Share and Enjoy!!!
Recipe Notes

You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts. Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca Flavours fantastic.

 

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Mais con Yelo – Refreshing Filipino Snack

Mais con Yelo – Refreshing Filipino Snack

Maiz con Yelo

Mais con Yelo is a sweet and refreshing snack popular in the Philippine . The name is derived from Spanish and literally means “corn with ice”.

Mais con Yelo is made of sweet corn kernels, milk, sugar and shaved ice.  It is an easy Filipino merienda (snack) or dessert that is commonly by street vendors specially during the summer months.

Mais con Yelo is one of the best summer treats, a truly refreshing sweet milky cooler. It’s also very affordable and easy to prepare at home.  When we were kids our mothers and grandmothers always made this treat for us!  All you really need are 4 ingredients; corn, ice, sugar, and milk.  If you want to make it little fancier you can top it off with a scoop of ice cream; vanilla, sweet corn, and mango flavors are go well!  You can even sprinkle some crushed corn flakes on top to give it a bit of crunch!

If you’re looking for more merienda recipes check out our Merienda Series recipes including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronMerienda Series – Bibingka Galapong and Puto Cheese (Steamed Rice Cake with Cheese).

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Ingredients: Makes 2

1/2 cup canned sweet corn kernels

2-5 tbsp. cornflakes, crushed

1/4 cup condensed milk

1/4 cup evaporated milk

2-5 tbsp. white sugar according to your taste

2-3 cups shaved or crushed

2 scoops vanilla, sweet corn,  or mango flavored ice cream (optional)

 

Direction:

Crush or shave the ice using an shaved ice machine, blender, or food processor.

Combine evaporated milk and condensed milk in a large bowl.

Place 2 tablespoons of corn kernels in each tall glass

Add a layer of shaved or crushed ice on top of the corn kernels.

Add another 2 tablespoons of corn kernels followed by another layer of ice

Add remaining corn kernels on top of the ice.

Sprinkle crushed cornflakes on top.

Pour-in half milk mixture into each glass then add sugar according to
your taste.

Top with a scoop of ice cream if desired.


Mais Con Yelo Recipe!!!
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Mais Con Yelo Recipe!!!
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Ingredients
Servings:
Instructions
  1. Crush or shave the ice using an shaved ice machine, blender, or food processor.
  2. Combine evaporated milk and condensed milk in a large bowl.
  3. Place 2 tablespoons of corn kernels in each tall glass
  4. Add a layer of shaved or crushed ice on top of the corn kernels.
  5. Add another 2 tablespoons of corn kernels followed by another layer of ice
  6. Add remaining corn kernels on top of the ice.
  7. Sprinkle crushed cornflakes on top.
  8. Pour-in half milk mixture into each glass then add sugar according to your taste.
  9. Top with a scoop of ice cream if desired.
Recipe Notes

You can also make this in a bowl instead of a tall glass.

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Frozen Mango Lemonade & Simple Syrup Recipe

Frozen Mango Lemonade & Simple Syrup Recipe

Yay!  The grandsons have arrived for their annual vacation with us!  That can only mean that summer’s here!  They arrived Memorial Day weekend, sure it may be a few weeks before the official first day of summer, it’s June 20th. this year in case you want to know, but at our house summer officially begins the day Dion and Devon arrive.

Aside from ushering in summer the boys’ arrival also means I’ll be mixing up more refreshing drinks for them and their buddies who seem to gravitate at our house when they’re here.  Instead of filling the kids on soda and juice boxes, which are on my daughter’s list of “do not give the boys”, I mix them up a variety of healthier alternatives.  I like to use seasonal fruits to make summer drinks, popsicles, and other frozen treats.

This year we’re really into lemonades.  We discovered Brazilian Lemonade on last year’s trip to Jordan and have been making it ever since.  But to mix it up a bit I thought I’d experiment with lemonade, trying different fruits to mix in.

Frozen Mango LemonadeOne of the best lemonades I’ve come up with so far is Frozen Mango Lemonade.  It’s not just any lemonade, it’s a homemade slushie that can double as dessert, it’s that good!

It’s super easy to make and uses some of the fresh mangoes my husband comes home with every week.  Yes, his mango guy is back this year supplying him with bushels of fresh ripe mango.  This frozen mango lemonade is really one of the easiest ways to use up that mango supply.

 

Frozen Mango Lemonade

Simple Syrup

But before you haul out the blender and start blending this summer you should really consider making a pint or so of simple syrup.  Why you might ask do you need simple syrup and what exactly is it.  Simple syrup is really just sugar water, you’ve seen it at Starbucks when you add sweetener to your coffee, they call it Liquid Sugar.  Most mixologists (bartenders) use simple syrup in cocktails instead of plain granulated sugar, it mixes better.  I’m sure you’ve seen undissolved sugar at the bottom of a glass of iced tea or lemonade, sugar may not easily dissolve in cold drinks.  Well simple syrup solves this problem because it’s already dissolved.  It’s really the best way to sweeten any cold drink you make including cocktails, except maybe a Manhattan that calls for a sugar cube.

I like to keep jars of simple syrup around specially during summer to sweeten all my cold beverages.  It’s very easy to make and stores in the fridge for weeks.  So here’s how to make a pint of simple syrup, you can cut the recipe in half, double, or triple it according to your needs.  It’s super easy!

2 cups white sugar

2 cups water

 

Place sugar and water in saucepan and put it on the stove over medium high heat.

Stir until sugar dissolves, turn heat down to medium.

Simmer on stove for 5-10 minutes or until it thickens just a bit, the consistency is really up to you.  I like my simple syrup a bit thicker, not quite the consistency of pancake syrup but not watery either.

Remove from heat and pour  into pint size mason jar, keep it uncovered until it cools to room temperature.

Screw on the lid and store in fridge to use as needed.

Sometimes I make it using a 2:1 ratio, 4 cups sugar to 2 cups water.  This gives you a higher concentration of sugar meaning you use less to sweeten beverages, but this takes a bit longer for the sugar to dissolve.  Either way is fine, it’s really up to you.

So now that you have your simple syrup let’s mix up some Frozen Mango Lemonade!

Frozen Mango Lemonade

Ingredients:

4 Oz. Minute Maid Pure Lemon Juice from Concentrate – you can find this in the frozen juice section.  It’s sold in plastic bottles.  Thaw it out to use.

2 Large Ripe Mangoes, peeled and sliced off the seed

1/4 cup simple syrup, or add to suit your taste

Ice Cubes

How to:

Place lemon juice, mango slices, and simple syrup in blender and puree.  After it’s pureed you may want to taste it to see if it’s sweet enough, if not add more simple syrup until it is.

Fill blender pitcher to the top with ice cubes.

Blend until all the ice cubes are dissolved, you should end up with a thick slush.

Pour into a pitcher or glass and serve.

See very easy!

By the way grown ups can add a shot of rum for a frozen cocktail.  Add the rum at the same time as the other ingredients and blend before adding in ice cubes.  Trust me it’s delish!  I’ve been doing this for years for me and my girlfriends, but we call them Mango Daquiris!


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Frozen Mango Lemonade
Frozen Mango Lemonade
Print Recipe
A sweet and refreshing summer drink or dessert!
Frozen Mango Lemonade
Frozen Mango Lemonade
Print Recipe
A sweet and refreshing summer drink or dessert!
Ingredients
Frozen Mango Lemonade
Simple Syrup
Servings:
Instructions
Simple Syrup
  1. Place sugar and water in saucepan and put it on the stove over medium high heat.
  2. Stir until sugar dissolves, turn heat down to medium.
  3. Simmer on stove for 5-10 minutes or until it thickens just a bit, the consistency is really up to you. I like my simple syrup a bit thicker, not quite the consistency of pancake syrup but not watery either.
  4. Remove from heat and pour into pint size mason jar, keep it uncovered until it cools to room temperature.
  5. Screw on the lid and store in fridge to use as needed.
Frozen Mango Lemonade
  1. Place lemon juice, mango slices, and simple syrup in blender and puree. After it's pureed you may want to taste it to see if it's sweet enough, if not add more simple syrup until it is.
  2. Fill blender pitcher to the top with ice cubes. Blend until all the ice cubes are dissolved, you should end up with a thick slush.
  3. Pour into a pitcher or glass and serve.
    Frozen Mango Lemonade
Recipe Notes

Sometimes I make simple syrup using a 2:1 ratio, 4 cups sugar to 2 cups water. This gives you a higher concentration of sugar meaning you use less to sweeten beverages, but this takes a bit longer for the sugar to dissolve. Either way is fine, it's really up to you.

By the way grown ups can add a shot of rum to the lemonade for a frozen cocktail.  Add the rum at the same time as the other ingredients and blend before adding in ice cubes.  Trust me it's delish!  I've been doing this for years for me and my girlfriends, but we call them Mango Daquiris!

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