I recently read an article (by a food blogger) about food blogging trends that had to go in 2013… one of them was posting seasonal recipes. I just don’t get that! If I had my way, we’d all be posting seasonal recipes to get people to actually understand what is IN SEASON… But I digress… The other food blogging trend that ranked up there on the annoyance chain was cupcake recipes that claim to be easy, start with a boxed cake mix, and then add a million ingredients.
I promise you that I am not adding a million ingredients but I am totally starting with a Betty Crocker Gluten-Free Cake Mix. Why? Because most of the time I am completely not lazy about my cooking but, when it comes to baking, I have some issues. And using a cake mix once in a while isn’t going to kill anyone and it might save me from needing to seek out a therapist who deals with baking disorders.
My kids and I are always looking for excuses to make cupcakes for people. We love, love, love to celebrate your birthday. Please, tell me when it is and we will make you cupcakes.(Starting from a box, let’s be clear…) In the end, the super simple birthday cupcakes will taste amazing and look super pretty and everyone will say, in chorus, “These do NOT taste gluten-free!” Nope. They don’t. I promise.
1 box Betty Crocker gluten free cake mix
1 small package vanilla instant pudding
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup coconut oil
1 cup sugar
2 tablespoons honey
1 tablespoon vanilla
1 1/2 cups buttermilk
1. Combine cake mix, pudding mix, baking powder, baking soda, and salt in a large bowl. Set aside.
2. Beat together coconut oil, sugar, and honey.
3. Add eggs – one at a time. Add vanilla.
4. Add half the buttermilk and then half the flour into your stand mixer and then beat to combine. Add the remaining buttermilk and flour and beat again. Scrape down the sides, clear the mixers with your spatula, and beat again!
5. Pour the cake batter into 24 cupcake tins. Tap out the air bubbles on the counter. Cook at 350 degrees (preheated oven!) for 20 to 25 minutes. Keep an eye on them as it gets close to 20 minutes. If your house starts to smell like cupcake, you are just about there… Cupcakes should rise up and spring back when touched lightly on top. You can also check for doneness by inserting a cake tester into the cupcake.
6. Let the cupcakes cool on the counter for a minute or so but then transfer cupcakes to a cooling rack. Cupcakes are sensitive … you don’t want them to overcook in that hot pan.
7. Frost with your favorite frosting! We frosted ours with a coconut cream cheese frosting… Yum!