Monday, November 11, 2013

Egg-Free, Milk-Free, Nut-Free Root Beer Cupcakes

By Kelley Lindberg


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.

(OK, I lied. If you live at high altitude, you'll want to add 2 Tbsp of flour to the cake mix. So there are 3 ingredients for high-altitude cooks.)

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)
Put the dry cake mix in a mixing bowl. (If you’re at high altitude, add 2 Tbsp flour to the cake mix.) Pour in the can of root beer. Beat on low for 30 seconds until mixed, then beat at a higher speed for 2 minutes. Pour into cupcake papers in a muffin tin. Bake according to the directions for cupcakes on the box (usually 350 degrees for 18 – 21 minutes). Cool on a rack.

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:

Anonymous said...

I have tried Cream Soda with yellow cake mix and strawberry cream soda and I have likes both.

Daniella Knell said...

This looks easy and awesome! Can't wait to try them out!