Lately, I've been sharing about my cupcake fiascos. The end product is actually quite good. My little, the only little in the family who will consume cupcakes, says they are the best cupcakes in the world. Thanks, kid! My husband exclaims they don't taste gluten free at all. They are amazing. Best complement GF food can get. So with those reviews, you know you want the recipe.
It all starts with a box. Yes, thank you Betty Crocker.
For Chocolate:
Follow instructions on the Betty Crocker GF devils food cake mix
Add 1 more stick of butter and a can of pumpkin.
*I have used Earth Balance soy free butter and still had great results in taste for those looking for dairy free
For Vanilla:
Follow instructions on the Betty crocker GF yellow cake mix
Add 1 more stick of butter
1 more tsp of GF vanilla
1 more egg
*same deal again for dairy free -- Earth balance works well
Frosting:
Cherrybrook Farms -- follow directions.
Why start with a box?
Here's why: I don't keep potato starch leaving and zanthan gum on hand or feel like trying to figure out just the correct measurements to keep the cupcakes from falling apart. Gluten is a fantastic glue and cannot be competed with well. I also don't want to have to track down and source all those ingredients to be completely gluten free. Betty Crocker and their labs have figured all of that out.
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