Comments on: Betty Crocker’s Gluten-Free Mixes – almost as good as the original

By: Bonn

Bonn — Fri, 10 Jun 2011 05:34:40 +0000

I actually thought the BC cupcakes I made (using the box’s recipe) were good and moist. My only problem was that something weird happened, and all the frosting melted while they were in the container. What on earth kind of volcanic gases are coming out of these cupcakes??

By: Liz

Liz — Mon, 04 Apr 2011 18:49:26 +0000

I also have done a lemon version with lemon pudding and lemon juice and frosted with lemon buttercream icing. There were wonderful! Thanks for the tweaked recipe.

By: Glenda

Glenda — Mon, 14 Mar 2011 18:18:52 +0000

Omg your tweaked recipe turned out delicious! This has got to be one of the best cupcakes I’ve made so far! I used pineapple orange banana juice, and youre right, you cant taste the juice, but they are so moist and delicious! As a matter of fact, we are eating them without frosting! My celiac daughter is gonna love them!

By: Marina

Marina — Wed, 02 Mar 2011 19:53:54 +0000

I’ve tried your tweaked recipe with cupcakes and my son loved them! Thank you! How would you adjust the baking time if you were making a cake in a 13×9 pan?

By: Amy

Amy — Thu, 24 Feb 2011 19:13:26 +0000

OMG!!! I just used this recipe but used lemon pudding, lemon extract and lemon juice in place of the OJ. Sounds like alot of lemon but the cupcakes are AMAZING!!!!!!!!! I am filling them with strawberry and icing in a lemon buttercream to make strawberry lemonade cupcakes for a bakesale. SO EXCITED. I will never make this like the box says to again… your recipe ROCKS!!!!!

By: Mary N.

Mary N. — Wed, 07 Jul 2010 16:53:41 +0000

This is a great recipe; it’s hard to tell it’s gluten free. I’ve also used this recipe for the chocolate cake mix, using chocolate pudding mix instead of the vanilla. I also melted a square of unsweetened chocolate with the oil. These cupcakes also turned out delicious. There is just a hint of orange flavor from the orange juice, but it really compliments the chocolate flavor.

By: Recipe – New & Improved Betty Crocker Gluten Free Yellow Cake Mix cupcakes «

Mon, 14 Jun 2010 13:31:23 +0000

[...] For the full blog post and frosting recipe that this came from, click here. [...]

By: Recipe – New & Improved Betty Crocker Gluten Free Yellow Cake Mix cupcakes «

Sun, 13 Jun 2010 13:29:31 +0000

[...] For the full blog post and frosting recipe that this came from, click here. [...]

By: Ed

Ed — Fri, 04 Jun 2010 01:39:31 +0000

I appreciate that someone did the trial and error here. I made this with the canola oil the first time, then later with the same amount of butter (what the BC recipe calls for). Votes of friends and family who had both – hands down for the butter (duh). Why would you use canola oil anyway!? Why wouldn’t you want to make this taste as good as it can be? IT’S CAKE!!! If you want to eat healthy, eat something else.

By: Betty Crocker Gluten-Free Yellow Cake: Tweaked and Delicious! | gluten-freelicious

Fri, 21 May 2010 19:45:38 +0000

[...] They were dry and crumbly, and the taste was just eh. Cat had encouraged me to try her tweaked recipe long ago, but I was hesitant. With limited other options, however, I decided to give her modified [...]