I was so excited when I heard the news of Betty Crocker’s new line of gluten-free baking mixes. I couldn’t wait to try them. I ordered the six pack from amazon.com because they aren’t available at my local grocery store yet. I opened my box when it arrived this week and eagerly made a box of the Yellow Cake mix into gluten-free cupcakes. The result? Meh – they were ok.
A little grainy, they crumbled apart and the flavor was just plain. Not at all like what I remembered of Betty Crocker’s original yellow cake mix. Sigh. After all of that build up it was a bit disheartening. Not one to be satisfied with an average product I decided to see if I could tweak the recipe to make them as good as my well-loved gluten-free cupcakes. Success! They turned out great and my gluten-glutton friends gave them a big thumbs up too. It requires slightly more effort than the Betty Crocker directions but will give you a much moister cupcake with a better flavor and texture. I’m still excited to have this as an option because the Gluten-Free Pantry’s mix from my original cupcakes can be tough to find. You can see in the photo below, my tweaked Betty Crocker cupcakes are a little more golden with the pudding and orange juice (though you wouldn’t taste the orange juice if you didn’t know it was there).
New and Improved Gluten-Free Cupcakes Recipe
1 package Betty Crocker Gluten Free Yellow Cake Mix
1 3.4 oz package Jello vanilla instant pudding
1/3 cup granulated sugar
4 large eggs plus one egg white room temperature
1/2 cup canola oil
3/4 cup orange juice (no pulp)
1 Tablespoon good vanilla extract
*DO NOT FOLLOW THE DIRECTIONS ON THE PACKAGE
Preheat the oven to 325 degrees F.
Mix the wet ingredients in a medium sized bowl. In a large bowl sift together the dry ingredients, add the wet ingredients and beat on medium speed until completely combined
Line a muffin tin with cupcake liners. Fill 2/3 of the way full.
Bake for about 23-25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean.
So let’s admit it, cupcakes at their best are really just a “frosting delivery device”, this buttercream frosting will rock your world.
Vanilla Buttercream Frosting Recipe (adapted from Domino Sugar)
1 pound Confectioners Sugar
1 stick (8T) of good unsalted butter, softened
2 teaspoons good vanilla extract
1/4 cup of whole milk
Combine half of the sugar with the butter and beat on low speed. Add the wet ingredients and beat. Slowly add the rest of the sugar while mixing until combined. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy. If you want the frosting to be a bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time. Frost cupcakes with icing at room temperature.
Have you had luck with any of the other Betty Crocker Gluten-Free mixes? (my review of the Betty Crocker Gluten-Free Chocolate Chip Cookies to come)
Here are the ingredients of each of the mixes:
Betty Crocker Gluten-Free Yellow Cake Mix Ingredients: Rice Flour, Potato Starch, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt.
Betty Crocker Gluten-Free Devils Food Cake Mix Ingredients: Sugar, Rice Flour, Potato Starch, Cocoa Processed wtih Alkali, Tapioca Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Salt, Guar Gum.
Betty Crocker Gluten-Free Chocolate Brownies Mix Ingredients: Sugar, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Cocoa Processed wtih Alkali, Rice Flour, Potato Starch, Corn Starch, Xanthan Gum, Salt.
Betty Crocker Gluten-Free Chocolate Chip Cookies Mix Ingredients: Rice Flour, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate) Salt.Tweet Pin It
Is there a restaurant or bakery you want me to check-out? A product you want me to review? Any other questions or feedback?
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