Cupcakes-- some for me and some for you!

It seems like I am always in the kitchen... and my kids love to be right there in the mix of it all.  It is not always easy but I LOVE having them there with me.  Great memories.  Every time I make something my kids always ask, "Can I eat that?"  If the answer is no,  they without fail ask, "will you make something for me?"  Of course I always give in :)  When your kids are this cute how can you not!

The other night I had an activity with some girls in my neighborhood.  We had a mother daughter activity for the girls ages 8-11 along with their moms.  I was asked to make cupcakes and was so excited.  I have almost mastered the art of "bakery style" cupcakes.  Well, since my daughter is allergic to corn, I decided to make her her own cupcakes + frosting.  Then my son wanted some that he could eat, so I made three different kinds of cupcakes.

3 batches of cupcakes + 2 willing helpers = Lots of memory making and lots of time in the kitchen!

I will just share the corn free recipe in this post and save the gluten free, corn, and dairy free for another time :0)

The corn free cupcake recipe I usually follow actually is vegan as well... It has ALWAYS turned out and is probably my go to when I need something in a rush!  It takes about 5 minutes to put together (well 15 if I have helpers) and only 18 minutes until yummy chocolate perfection.

1 1/2 cups flour
1/3 cup cocoa
1/2 tsp soda
1/2 tsp salt
1 cup sugar
1/2 cup oil
1 cup cold water
2 tsp vanilla

Mix together until all lumps are smooth.  Then add 2 TBSP white vinegar and stir well.  Plop them into the cupcake liners and bake for 18 minutes in a 375 degree oven.  YUM!!

I will note that I have made different variations on this...

Add chocolate chips (if you still want it vegan, try using Enjoy Life Chocolate Chips)
Add shredded coconut and nuts (who doesn't love an Almond Joy?)
Add finely chopped almonds along with a few chocolate chips... need I say more?
Add this wonderful Marshmallow Frosting!

Although this part is not vegan, it is still tasty!  This is probably my daughter's (and my son's) favorite part about cupcakes of any kind.

Marshmallow Frosting

4 large egg whites 
1½ c. sugar 
¼ tsp. cream of tartar 
⅛ tsp. salt 
1 tsp. vanilla 

In a double boiler, heat egg whites, sugar, cream of tartar and salt on a simmer. Mix with an electric mixer until stiff peaks occur. Remove from heat, add vanilla and mix until glossy and billowy.

Of course, it wouldn't be complete without a picture of the finished product.  I always let her frost her own cupcakes because she is so proud of herself.  Yes, it isn't "bakery style" but soon enough she will be!  She even added her own touch with the chocolate chips :)

I do love these cupcakes mostly because they are so easy and my daughter loves them! Enjoy!