What do you do when the thing you’ve feared more than anything since you were about 5 years old is finally about to happen in the form of a superfreak “frankenstorm” with a path that appears to have curved intentionally to slam dead smack into your house? Bake, of course.
Enter: The Storm Cake.
I figured maybe by making a cake in honor of the storm, it would ease the blow – you know, the old “offerings to the angry gods to keep them from unleashing their wrath” kinda thing. Anyway, I began thinking, what kind of cake could live up to such a great task? What goes into a “storm cake?” More importanly, what doesn’t? I couldn’t just frivolously use up my storm-essentials like eggs and milk. Not at a time like this. No, this cake must be egg and milk-free. But what to add? Chocolate chips seemed like a good choice. And coconut. Oh, and oats. And how ’bout some crushed oreos? So far so good. But a storm has clouds, and lots of them. Marshmallows seemed like a good cloud-representation, however, I had absolutely zero marshmallows in the house, and I was not about to go to the supermarket in the midst of the storm-preparation frenzy for mere marshmallows. So, I improvised.
I mixed it all together, and the batter looked like a jumbled mess – which was rather storm-like.
I opted for cupcakes, and baked them up. When I took them out of the oven, they were bumpy, with things sticking out here and there – yet they rose to life as any normal cupcake should. These were truly Frankencupcakes.
I topped them with a swirling cloud of cinnamon whipped cream, of which I originally made as topping for the Pumpkin Rosemary Pie, but still had a ton left over.
I had to eat one, to see if they lived up to the hype. And unlike I hope the real storm does, they did. The Storm Cake of the Century, I’d say. Give it a try and see for yourself. And if you don’t have all the ingredients, that’s ok – use what you’ve got. No two storms are exactly alike.
What you’ll need:
2 cups warm water
3/4 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla
3 1/2 cups flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
1 cup chocolate chips
1 cup coconut
1 cup oats
4 crushed oreos
3 ghost-shaped marshmallow peeps (cut up)
What you’ll do:
Preheat oven to 350. In a large bowl, combine the water, oil, vinegar and vanilla. In a separate bowl, whisk together the flour, sugar, salt, and baking soda. Pour the dry ingredients into the wet, and mix until well combined and smooth. Fold in the chocolate chips, coconut, oats, Oreos, and cut-up Peeps. Scoop into lined muffin tins, filling each cup about 2/3 full. Should make about 2 1/2 dozen cupcakes. Bake for 15 – 18 minutes. Cool, ice, and enjoy.