Easter {Egg-free}

Easter is only a week away!  Because the date changes every year, it always sneaks up on me.  I am still trying to decide what we should have for Easter dinner.  I always serve ham for Easter, so that is decided.  I am thinking about maybe baked potatoes and green beans.  Some other things things that have been on menu in the past...

Resurrection Rolls (EF) - We make these with the kids Easter morning.

Lemon Cream Pie (EF,) - I made this for our Easter dinner last year.  It is one of my husband's favorites!

Easter Cupcakes (EF) - We made these fun cupcakes the past two years.  I think we may skip these this year and have only one dessert in an attempt to cut back our holiday indulgences.

Easy Banana Pudding (EF) - I think this creamy light pudding is a pretty color for Easter.  Plus, I really like it!  I may make this for our Easter dinner dessert this year.

Slow-cooker Ham and Beans (EF, DF, GF) - This is what I plan to do with my leftover ham.  Yummy!

Reindeer Cupcakes {Egg-free}

Here is another fun Pinterest find.  We made these fun cupcakes for school.  My kids really enjoyed helping me make these cute little chocolate reindeer.

I used candy eyes in place of the white M&Ms for the eyes.  I also used red and brown M&Ms for the nose, attached with a dab of frosting.  Note:  I think the original post used regular wafer cookies.  I used the mini ones.  I think I like the bigger ones better but I couldn't remember which one I needed when I was at the store.  Also, make sure your wafer cookies meet your dietary needs.  Nilla Wafers do contain egg.  I used Keebler Vanilla Wafers, which do not contain eggs.

Pillsbury Chocolate Cupcakes (EF) - Click the link for the recipe.

Reindeer Cupcakes - Click the link to see instructions for assembling the reindeer.

Pillsbury Chocolate Cupcakes {made Egg-free}

My previous post for Pillsbury cupcakes {made Egg-free} was a big hit.  Some of the various flavors of Pillsbury Moist Supreme cake mix, call for slightly different added ingredients.  This changes the egg-free adjustments slightly.  So, I decided to do a separate post for chocolate cupcakes.  I frosted these cupcakes with Pillsbury Creamy Supreme Chocolate Fudge icing.  We took them to a fall party, so I topped them with orange Reese's pieces.  Mmmmm!

I also made some vanilla cupcakes with orange-dyed vanilla icing topped with brown Reese's pieces for the party.  The brown and orange decorating scheme came from this website.

 

Pillsbury Chocolate Cupcakes

 

1 box Pillsbury Moist Supreme Devil's Food cake mix^*

1 c water

2/3 c oil

1 T baking powder

1 c semi-sweet chocolate chips (optional)

Preheat the oven to 350^o.  Line cupcake tins with paper baking cups.  Mix ingredients with an electric mixer on low until combined.  Scrap the sides of mixing bowl.  Mix an additional 2 minutes on medium to medium-high.  Fill cupcake tins about 2/3 full.  Bake for about 18 minutes.  Cool cupcakes in pan.  Frost cupcakes when completely cooled.  Makes about 18 cupcakes. 

^* This mix calls for the added ingredients of 1 cup water, 1/2 cup oil and 3 eggs.  If you are going to try a different flavor of mix, make sure the added ingredients are the same for the adjusted recipe to work properly.

Note:  The Pillsbury mixes do contain dairy.  I am not trying to promote one brand over the other.  I have just found that some brands work better when making adjustments for egg-free cooking. 

Here are the fully decorated chocolate cupcakes.

Here are the fully decorated vanilla cupcakes.

Pillsbury Cupcakes {made Egg-free}

I LOVE cake.  There is nothing better than the from scratch bakery taste of fresh cake.  But I have also always loved the basic cupcake made from a boxed cake mix.  When your household is on an egg-free diet, this can be a bit of a challenge.  But I was determined to adjust the added ingredients in the mix so the eggs could be omitted.  From trial and error, I have found that the pudding in the Pillsbury mix seems to help hold the cake together.  The mixes without the pudding were much more crumbly.

One of my children has inherited my love for cake and thinks we should have it for every holiday or fun occasion.  I tend to agree!  So, this week we made some yummy Easter cupcakes.  Happy Easter!!

[UPDATE 06/16/2016:  I have been making this recipe for years now.  My kids love these cupcakes, but they are quite crumbly.  That I think makes it harder to feed them to non-allergy friends.  I recently made this recipe for Club Soda Cake (EF).  The texture using the club soda is more consistent with a cake containing egg.  I haven't tried it with cupcakes but I have made a layer and sheet cake, which this recipe won't do so I am confident it will work well.  Give it a try!]

 

We made these for Easter in 2012 and topped them with jelly beans.

We made them again this Easter (2013) and topped them with chocolate eggs.

Pillsbury Cupcakes

1 box Pillsbury cake mix^*

1 c water

½ c oil

1 T baking powder

Preheat the oven to 350^o.  Grease cupcake tins or line them with paper baking cups.  Mix ingredients with an electric mixer on low until combined.  Scrap the sides of mixing bowl.  Mix an additional 2 minutes on medium to medium-high.  Fill cupcake tins about 2/3 full.  Bake for about 18 minutes.  Cool cupcakes in pan.  Frost cupcakes when completely cooled.  Makes 20 cupcakes.

^* I used the Pillsbury Moist Supreme Funetti cake mix.  This mix calls for the added ingredients of 1 cup water, 1/3 cup oil and 3 eggs.  Pillsbury also has the following flavors: chocolate, classic white, classic yellow, dark chocolate, devil’s food cake, German chocolate, golden butter recipe, lemon, pineapple, pink lemonade and strawberry.  I checked the ingredient lists on the available mixes at my grocery store.  Classic white, classic yellow, funfetti and strawberry can all be made egg-free as described above.  See this post to make chocolate (Devil's Food) cupcakes.

Note:  The Pillsbury mixes do contain dairy.  I am not trying to promote one brand over the other.  I have just found that some brands work better when making adjustments for egg-free cooking.