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)
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.