Let’s Talk Chocolate
Indulge in Chocolate!
Chocolate Cupcakes that is! Ok, so raise your hand and shout from the roof top—Do you love chocolate cupcakes?? Yes! I do, I do! What do you do though if you have a dairy, soy, and gluten allergy? Sure, making cupcakes from scratch is probably the safest and tastiest option, but what if you’re crunched on time? Perhaps you forgot about a party you have to attend and agreed to bring a dessert or you got home late and your kid’s birthday party is in the next hour—what do you do?! Panic? Not not yet!
I have very limited time to cook or bake, but I want to enjoy the concept. haha But I also want to bring delicious treats to events that I can enjoy too! I decided to test a product line that I kept seeing, and the cover just looks enticing.
This recipe required eggs, which I normally don’t eat, so I will be posting a different delicious recipe without eggs on another blog. I followed the box instructions exactly: 3 eggs, 1/3 cup (olive oil), 2/3 cup water, and 1 TBSP vanilla (organic). I will have to admit for someone like me who does not ever bake, I could not figure out how much of the baking mix I needed to use… little did I know the box was suggesting that the entire mix will make 12 cupcakes, and the “what you’ll need” was based on 12 cupcakes—yes, I felt completely silly.
After I mixed the ingredients together, I did notice that the contents seemed to be “gritty.” Now, whether or not gritty is a cooking term, I have no clue, but that’s the best way I could describe it. I mixed to the best of my knowledge thinking that I did what the instructions guided. It was easy pouring the mixture into the cups, and I was able to spread out the liquid to all 12 cups evenly. I kept them in the oven for 17 minutes (15 was too short). 17 kept them extremely moist! (yes I hate saying that word)
But let’s talk about the icing on the (cup) cake! I struggled so much with smoothing the icing on the cupcakes. I’m sure this is completely user error aka me and my ignorance, but for some reason I “Pinterest failed” it.
The icing is Vegan, Gluten Free, Corn Free, Gum Free, Non GMO, and Organic! How wonderful is this? I know the directions said to stir the frosting, and I tried my best to stir then spread, but all I was spreading was a tragedy.
Let’s ignore the presentation of the cupcakes and let’s discuss the taste—AMAZING! These were so so good! I even had others taste them: 5 who did not have any food allergies loved them and another 2 food allergy peeps raved over them as well. I say I highly recommend Simple Mills Chocolate Cupcake and Vanilla Icing products! This took a maximum time of 20-30 mins. If I knew what I was doing, I’m sure it would have been faster. These were such a delight and so so easy to make!
Beginner Chef
