A couple for years ago, I was contacted by an official from a district located not too far from our town, to teach at their Summer program, about baking and cake decorating. What fantastic was, the students would be little kids. That really was a humbling opportunity, because you know, a government official + for their town’s project = awesome, especially when I’m not a resident of their town, how the hell they heard of me, right? So, humbling.
This morning I baked cupcakes since my 4 yo asked for it, and the topping I used, was actually what I learned from attending a family event held by the so-called district.
At this event, they had a cake walk game, which I’m sure you know what cake walk game is. My oldest, who was then 2 (if not 3) yo participated, when he got kicked out of the game, he “won” a prize. The prize was a cupcake and you could choose which topping you’d like to get, chocolate or vanilla.
When I looked at the huge bowls of toppings, they intrigued me, big time. I was like thinking, hmm what are they, they don’t look like buttercream at all.
I did not find the opportunity to find out, but when I took a bite out of my son’s, I thought to myself, could it be what I think it is? Never tried a cupcake with such topping, never heard anyone I know used such topping, and certainly never seen any bakeries offering cupcakes with them toppings.
Come check out the recipe, it will shock you, or not. Maybe I was just slow. It was back in 2011/2012. To date though, I still haven’t found such cupcake anywhere but from my kitchen.
Simple, less hassle, yet awesome when I am too lazy whipping up buttercream 😉
Vanilla Chocolate Chips Cupcakes
- 3/4 c flour
- 1/2 c sugar
- 1/2 tsp BSoda
- a pinch of salt
- 1/2 c water
- 3 tbsp vegetable oil
- 1 tsp each vanilla extract and vinegar
Additional
- DF chocolate chips, optional
How To
- Preheat oven to 350 F
- Place 6 cupcake liners on a cupcake pan
- Place dry ingredients in a bowl, pour in wet ingredients
- Stir to just combine
- Spoon 1 heaping tbsp each of batter into prepared pan, drop 4 chocolate chips and top with 1/2 tbsp of batter to cover
- Bake for 20 mins (until cake spring back when touched)
- Cool on rack
While cupcakes are baking, make the topping!
The secret is, a box of vanilla pudding and pie filling powder!! Well, I believe what the event used were pudding. Whether I was correct or not, my kids always like it with the pudding topping 😂
Topping
- 1 box of vanilla flavored of pudding and pie filling (watch for the ingredients, differ brand has differ ingredients, so find the vegan friendly one)
- 2 3/4 c DF milk
How To
- Prepare as directed on box. Cool at room temperature, stirring occasionally, before chilling in the fridge.
- Chill at least 30-40 minutes. Consistency should be pipeable without drooping.
Vanilla and Chocolate Chips Cupcakes
Ingredients
- 3/4 c flour
- 1/2 c sugar
- 1/2 tsp BSoda
- a pinch of salt
- 1/2 c water
- 3 tbsp vegetable oil
- 1 tsp each vanilla extract and vinegar
- DF chocolate chips optional
Topping
- 1 box of vanilla flavored of pudding and pie filling watch for the ingredients, differ brand has differ ingredients, so find the vegan friendly one
- 2 3/4 c DF milk
Instructions
- Preheat oven to 350 F
- Place 6 cupcake liners on a cupcake pan
- Place dry ingredients in a bowl, pour in wet ingredients
- Stir to just combine
- Spoon 1 heaping tbsp each of batter into prepared pan, drop 4 chocolate chips and top with 1/2 tbsp of batter to cover
- Bake for 20 mins (until cake spring back when touched)
- Cool on rack
Topping
- Prepare as directed on box. Cool at room temperature, stirring occasionally, before chilling in the fridge.
- Chill at least 30-40 minutes. Consistency should be pipeable without drooping.
