Our May 2014 Home + School Connection Newsletter features a basic recipe for Simple Stir-Together Cupcakes. This recipe is nut-, egg-, and dairy-free, making it a good option for many children with food allergies. You can flavor these cupcakes in many ways:
For chocolate cupcakes: Add 3 tbsp cocoa powder with the dry ingredients.
For spice cupcakes: Add 1 tbsp. pumpkin pie spice with the dry ingredients.
For cinnamon cupcakes: Add 1 tbsp. cinnamon with the dry ingredients.
For vanilla cupcakes: Double the vanilla to 2 tsp.
For lemonade cupcakes: Add 1/2 tsp. lemon extract in place of the vanilla. Replace the vinegar with lemon juice.
For red velvet cupcakes: Add 1 tbsp. cocoa powder, double the vanilla to 2 tsp., and add enough red food coloring to achieve the desired color.
Not in the mood for cupcakes? You can also bake the batter for 35 minutes in a 9-inch round or 8-inch square greased and floured cake pan.