I had an a-ha moment the other day!
For years I have been baking allergy-friendly (dairy-, egg- and nut-free) cupcakes for my daughter and freezing them for future birthday parties, school events, whatever-the-case-may-be-that-pops-up-out-of-the-blue-ad-I-have-little-to-no-warning. If you are an allergy parent, you know exactly what I’m talking about.
I like to bake, so baking batches of cupcakes now and then was never a problem.
The problem was that after many years of bringing the same chocolate chip cupcake with fudge icing (I tried to make her other flavors, but she always requested this one), she kind of got sick of them.
She never said so outright. I just noticed that larger and larger portions of uneaten cupcake were returning home with her.
Plus, it’s not easy to freeze an iced cupcake. How do you do it without the icing getting totally messed up? So I always froze plain cupcakes, and a separate container of icing.
Then when party time comes, you have to get a cupcake out to thaw, and try to break off a hunk of frozen icing big enough for the cupcake and let that thaw, too. There’s probably an easier way, but this was what I found to work best for us after years of tweaking this process.
Last week there was a dinner for my son’s soccer team. I didn’t know what kind of food was going to be there, but I was afraid there would be a dessert table and she would have nothing sweet to eat.
I headed to the freezer to thaw said chocolate chip cupcake and fudge icing chunk, somewhat disgusted that we were possibly going to be indulging in ooey gooey delicious brownies or fancy cupcakes with swirls of icing and sprinkles, and she would have her same ol’, same ol’.
I stopped right there and grabbed my phone. I did a quick Pinterest search for “vegan mug cakes.”
Voila!!!! The heavens opened up and poured as many scrumptious recipes for brownies, cakes, cookies and more as you could imagine! Most completely safe for her, and if not, they were easily tweaked. And all incredibly EASY and FAST!
This is the one we finally settled on:
As you’ll notice, it’s veeerrrrrryyyyy similar to the always frozen chocolate chip cupcakes…
But I digress…
Jillian and I whipped this bad boy up in under 5 minutes (and that included looking up the recipe!). Point being –it’s FAST!
And she LOVED it!!! She thought it was hands-down fantastic! And it was fresh “baked,” not frozen and thawed.
We thought about adding icing, or maybe a drizzle of chocolate syrup, but in the end Jillian opted for it “just like it is” and said it was perfect.
I’m so excited (and so is she) at the nearly endless possibilities of quick, single serve, allergy-safe and delicious goodies we can make using a few ingredients and a microwave!
Go ahead and try it! Do a Pinterest search for mug cakes and see what you find. And while you’re at it, follow me on Pinterest where I’ve got boards devoted to mouthwatering allergy friendly, vegan desserts!
And by the way, there was no fancy dessert table at the soccer dinner, so Little Miss was the only one eating a yummy dessert that night. She felt really special, and I loved every minute of it.