(I apologize all of these pictures are kind of blurry taken with my HTC One…only I would stick a full SD card in my DSLR at the last minute and not have time to swap it to take pictures.)
After my huge success (to me) with my Dirt Bike Cake back in July, I planned to do something really awesome for the Mr.’s birthday in September (yesterday)…not sure if it’s because I wanted to focus more on the aestetics, or because I waited til the last minute and was feeling especially lazy, but I committed the culinary sin of using a boxed cake mix. It was tough to do, but I picked up a box of Duff’s Cake Mix. It’s dairy and egg free, dye free, and high fructose corn syrup free, so while it was still a boxed mix, it was missing all of the major things I try to avoid.
The concept for the zebra stripes is easy enough, black and white cake layered. I wasn’t sure if it would come out in cupcakes, but I gave it a shot.
I overfilled the cups to make 12 large cupcakes (with my small oven I was *not* waiting around to do two batches), and baked for about 25 minutes.
Sometimes when using egg replacers, things don’t hold together as well, but these came out crispy and firm on the outside and really fluffy on the inside.
I spent WAY too long (I’m embarrassed to admit it was probably hours) searching for what kind of cake/cupcake to make. I really wanted to make a filled cupcake since I never have before. I thought about chocolate with a strawberry or raspberry filling, but I’ve found chocolate cakes don’t seem to hold up as well sans the eggs like the vanilla for some reason. Or a s’mores with a (vegan) marshmallow filling, but again, chocolate would probably be the preferred cake type, and I haven’t been able to find graham crackers without HFCS.
Even though the dude doesn’t really care for Oreos (did he really expect to get what *he* wanted on his birthday?), I read about crushing chocolate sandwich cookies (I used an organic dairy free cookie) and putting them in vanilla batter. I hadn’t really decided on the boxed mix until I saw it at the store, and the black and white made it even easier for me. I skipped the cookies in the inside and just used half of one on the top as garnish.
For the filling, I used a sharp steak knife and scooped a little bit of the cupcake out. It was my first time, and it was super simple.
I put a dollop of frosting in the inside.
The cake was so fluffy that I didn’t have to cut any off of the middle insert…I just squished it back on.
I finished with another dollop of vanilla icing and then half a faux Oreo.
I only filled four cupcakes, and I still ran out of icing…so some were a little bare, but they were so sweet that I actually preferred the ones without.
Terrible picture, but delicious, I promise.
Zebra in full effect.
I sent my mom a picture and she told me to freeze her one for the next time I see her. Considering they’re almost gone already, there’s no way that’s going to happen, but since her birthday is in 9 days I guess I will just have to make more cupcakes!