And speaking of cold weather and freezing temperatures, I had an order for some Frozen-inspired cupcakes due today. (Sidenote: I’ve been in the kitchen baking for the past 5 days – I have two massive cake orders currently on my plate, hence the lack of updates this week.) But back to these cupcakes – I wanted to share them, as while they aren’t super intricate or wow-worthy in looks, there is something pretty great about them. The order for these came in from a friend whose daughter has a serious egg allergy, and while she’s typically fine once the eggs are baked, I didn’t want to risk it. After some research, I decided to go with an egg-free cake recipe I found online, which turned out to be pretty darn great. I used the very simple “crazy cake” recipe from Sweet Little Bluebird. The cupcakes taste delicious, required only a few ingredients, are fairly healthy, and best of all – don’t use any eggs.

If you’re looking for an egg-free recipe, I’d highly recommend the recipe. However, I did change two things – I ended up adding a 1/2 tsp of vanilla to the recipe for a sweeter flavor and I baked my cupcakes at 325 degrees for 25 minutes. Piece of advice – ALWAYS bake cupcakes with that temperature / time. ALWAYS. Also, sparklers sure put typical birthday candles to shame, amiright?!

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