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Egg-Allergy Friendly Samoa Cupcakes

on February 12, 2017

How many of you realize that some ice cream cakes contain eggs? I didn’t know that either until I nearly poisoned my son at his birthday party. Although there have been more than a few non-super mom moments in my life, that event rated right up there with one of the worst. I still cringe thinking of the look on his 8-year old little face as we frantically left his party to grab some Benadryl before his reaction got out of control. Yes. I had changed purses and didn’t have any Benadryl either! Ugh! #Badmomsunite #Alwayscheckthelabel

Before I had a child with food allergies, I had no idea how difficult it would be managing events like birthday parties or other such social events. It became glaringly obvious early on that homemade was the only way to go. It’s no small wonder that I’ve been trying to make up for that birthday party and that cake ever since!

Everybody around here LOVES Samoa Girl Scout cookies, but nobody adores them more than my oldest son. There was a time when he had what we called his “stash” drawer, filled to the brim with candy wrappers, marshmallow containers, and yep, you guessed it, Samoa boxes. (Much to my envy, the boy burns calories just breathing). So, when his birthday came around this year, it was a no-brainer as to what flavors he’d be looking for, but with nary a Samoa in sight, I had to improvise a little bit.

Over the years I’ve tested dozens and dozens of recipes, and I’ve had great success with two methods. In the first method, Ener-G Egg Replacer acts as an egg substitute. The second method uses a depression cake recipe, which is a cake that uses no eggs, butter or other dairy ingredients. These cupcakes fall into the latter camp.

Incidentally, depression cakes have been around since – yes, you guessed it – the Great Depression, when ingredients such as milk and eggs were scarce. These recipes are often passed down through families and are so, so simple to make. As well, surprisingly, they produce a moist, well-crumbed cake that, lucky for me, is perfect for allergy sufferers. This cake is dairy free as well and produces a delicious dark chocolate cupcake.

But, the chocolate cupcake is only the first chapter of this story. After all, what gives a Samoa it’s yummy goodness? Is it the crisp, vanilla cookie? The smooth chocolate? The gooey, sweet caramel? The flaked coconut? Of course, it’s all of that!

But, how do you put all of that into a cupcake?

For me, you start with the chocolate cupcake and use a simple trick to fill the cupcake liners.

First, prepare your muffin tins by filling each cup with a liner. Set aside. To evenly fill your liners, you will need a large Ziploc bag and a large-mouthed cup or jar. Place your Ziploc bag into the cup or jar and fold the opened edge over the lip. Set aside and prepare your batter. Spoon your prepared batter into the Ziploc bag, lifting carefully to fill completely. The bag will be approximately half full. Carefully lift out of your cup or jar, press the air out of the bag and close. To fill, carefully clip one corner of the Ziploc bag and carefully pipe the batter into the liner by squeezing through the hole. To stop the flow, pinch the hole closed and tip the filled bag backward before moving on to the next cup. Repeat for the remaining cups and until all batter has been used. To clean up, just discard the Ziploc bag. Voila! These chocolate cupcakes were made using this recipe from Savory Sweet Life without any tweaks and made one dozen cupcakes, baked for 16 -18 minutes.

Then, you add caramel. If you’re going to have caramel go ahead and use homemade caramel – it’s much easier to make than it seems. You’ll never regret it. I used this fabulous recipe from Add a Pinch. Easy-peasy and Oh so good!

Buttercream frosting is where I shine, and I’ve shared the recipe for that below. A simple vanilla buttercream frosting flavored with dollops of caramel takes care of the vanilla layer, save for the crunch aspect.

For coconut use toasted, flaked coconut to get back some of that crunch, along with the unmistakeable flavor of coconut. I like to toast coconut in a pan over medium-high heat, tossing it gently to prevent burning. Remove the pan when the coconut is nicely browned.

Now, put it all together – decadent chocolate cupcake, topped with whipped salted caramel buttercream, topped with toasted flaked coconut, drizzled with sweet, gooey caramel and velvety chocolate – and my friend, you’ve got yourself the ultimate Samoa cupcake. And if you’re a better momma than I, and left out the eggs – or at least brought the Benadryl, you’ll also be wearing your Supermom cape.

My son has grown into an impressive young man. Lucky for me, I got the honor of watching that happen – with or without my cape. Maybe someday I’ll forgive myself for what was certainly the worst party he ever had, but for now, I’m so glad I FINALLY got it together in the birthday baking department for him.

Caramel Buttercream

1 stick (1/2 cup) unsalted butter (softened to room temperature)
2 cups confectioners (powdered) sugar
1/3 cup cooled caramel sauce
1 teaspoon lemon zest
2 tablespoons heavy cream
1 tablespoon vanilla
Beat butter until light and fluffy. Add caramel, vanilla, and half the cream. Beat well. Slowly, add sugar, beating on low until well combined. Add additional cream until you reach your desired consistency. You want your frosting to be soft but able to hold it’s shaped. Place frosting in a piping bag (I like to use Ziploc bags!), or spread onto cooled cupcakes.

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You Link it, We Make It #2 – Fresh Strawberry Cupcakes

Posted in FOOD
on February 24, 2016
Recipe @ Don’t Sweat the Recipe

Hello and welcome to the You Link It, We Make It Link Party! This isn’t your average Recipe sharing link party – we’ve got a twist. Rather than us only sharing our recipes with you, we’ll be making, and reviewing, our favorite recipes from those linked up each week!


Here’s how it works

1. Link up your best recipes.
2. Each of our hosts will pick one recipe to make, review and share.
3. Also, we will also select an additional two features to be promoted and shared across our social media profiles. As a feature, you will also be invited to pin on our group Pinterest board!
Now, let’s meet the hosts of You Link It, We Make It!

Kim of Knock it Off Kim 

Blog Facebook Pinterest Twitter Instagram Google+
Hi, I’m Kim, and I like to share my adventures in decorating, crafting and cooking, with a little bit of “real” life thrown-in. I’m inspired by things all around me. I love to incorporate those inspirations into my daily life and hope to inspire you in return!

April of Uncookie Cutter

I’m April, and I’m sharing my journey of fixing up our realtor described “uncookiecutter” house. I love to build furniture, crafts, home decor projects,  recipes – really anything to do with the home.  I love to try and recreate things in popular stores, with my own unique twist. Thanks for joining me on my journey!

Now onto the recipes and our features! We had so many fun and interesting recipe entries from last week that it was hard to choose – Thanks to everyone for linking-up. These were our six favorites!  

Edit 13

If you were featured please grab a button! 


We must have both been in a sweet kind of mood because desserts were on the menu this week.

April chose to make Our Table for Seven‘s Iron Skillet Pineapple Upside Down Cake – be sure to visit her for that review and recipe.

I went with Don’t Sweat the Recipe’s Fresh Strawberry Cupcakes – perfect for my daughter’s birthday! 

Fresh Strawberry Cupcakes - No jello or food coloring in these cupcakes. Perfect strawberry flavor! by Don't Sweat The Recipe

Don’t Sweat the Recipe is a fun blog with a wide variety of recipes. In addition to the strawberry cupcakes, I’m intrigued by the recipe for thin mint knock-offs and apple butter bread! Make sure to check out this site for more yummy recipes – you’ll be sure to find favorites of your own! 

This would be a perfect cupcake for summer,  when strawberries were in season and full of flavor – I found it light, not too sweet, with a perfect crumb and texture. The bake times were right on – my oven runs a bit hot as an FYI. 

The frosting was light and fluffy and had plenty of strawberry taste. There is a note to be sure to reduce the strawberry puree appropriately – be sure to do this or you’ll end up with a soupy mess. Don’t ask me how I know that! You’ll want it to reduce the puree to a jam consistency – 3 tablespoons. 

The cupcakes were a huge hit, especially with my birthday girl! Happy Birthday, Meg, and thank you Don’t Sweat the Recipe for the idea!  

Now, it’s your turn to share!

Party Rules: 

  1. Follow your hosts on social media.
  2. Link-up as many of your favorite recipes as you would like.
  3. Please hop around and check out some other recipes – share the love!
  4. Grab a button and/or link back to one of our sites on your post or your link party page. 
We, in turn:

  1. Will make one recipe from those submitted each week to make and feature. 
  2. Will share our own personal pictures of our result. 
  3. Will also pick two additional recipes each to feature. All six features will be shared out through our social media accounts. All feature owners are invited to the pin on our group Pinterest board.

*Please note, linking up gives your hosts permission to share your photo and your recipe across social media, with proper credit of course.

Let’s party!

Summer Cupcake Round-up

Posted in FOOD
on June 24, 2015

A month has not gone by recently where I wasn’t making cupcakes. This month, I was set to continue the trend but suddenly remembered that if I make them, I won’t be able to eat them. As I mentioned the other day, I’m on the 21 Day Fix plan. It’s going well (I’ve lost 6 pounds!), but I would expect that to change rather rapidly if I were to whip up a dozen or so cupcakes.

Just because I can’t enjoy yumminess doesn’t mean you can’t.

Here are eighteen cupcakes just begging for you to bring to fruition. I guarantee you’ll find one for every summer shindig you are to attend over the next few months, from the 4th of July to your Grandmother’s birthday. You’ll maybe even find one for that moment when you just need a cupcake. Of course, that could be right now, in which case, you’re welcome! Just know that I’ll be eating vicariously through you!

Knockitoffcrafts – Lemon Cupcake with Strawberry Lemon Curd Filling
Cooking Classy – Cherry Limeade Cupcakes

Cooking Classy – Pineapple Upside Down Cupcakes

Susannah’s Kitchen – Chocolate Peanut Butter Dipped Cupcakes – Soda Fountain Cupcakes
Your Cup of Cake – Red Velvet 4th of July Cupcakes
Love.Life. And Creative Things – S’more Cupcakes

The Nifty Cupcake – Key Lime Pie Cupcakes

Sugar Mama – Watermelon Cupcakes

Cinchy Shopper – Root Beer Float Cupcakes

Cooking Classy – Raspberry Lemonade Cupcakes

Glorious Treats – Pina Colada Cupcakes 

Baking with Blondie via Whatever DeeDee Wants – Banana Split Cupcakes

Deliciously Sprinkled – Vanilla Firecracker Cupcakes

Crazy for Crust – Icee Cupcakes

Cookbook Queen – Funnel Cake Cupcakes

The First Year – Sangria Cupcakes

The House of Yumm – Rainbow Sherbet Cupcakes

Oh, how sweet summer is! Thanks for stopping by!

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