I don’t share recipes very often on here, and this isn’t exactly a recipe post. But I do want to share with you how to make gluten free cupcakes three ways from one box of gluten free cake mix.
Richard doesn’t eat sweets very often, so if I bake cookies or cakes, I’m the only one eating them. Which means I don’t bake often enough to warrant buying twenty-five different kinds of gluten free flours in order to bake an edible cake.
Betty Crocker’s gluten free mixes are my go-to when I get a hankering for a fresh baked goodie. For these cupcakes, I used their chocolate cake mix, then added about a tablespoon of vanilla and 3/4 cup of mini chocolate chips. I almost always add vanilla to cake mixes- it seems to make them taste a bit more like homemade.
Since I will likely eat the whole batch (not all at once…), I decided to create a little variety.
Gluten Free Cupcakes, Version 1:
I topped the first third of the mini cupcakes with vanilla flavored candy melts. Michael’s has a variety of colors for spring, and I just had to get a bag. I have to admit, though, it kind of confuses the senses to see lavender, but taste vanilla.
Gluten Free Cupcakes, Version 2
I topped the next third of the mini cupcakes with a new flavor of candy melts- marshmallow. I then sprinkled them with gluten free graham cracker crumbs for a s’mores vibe.
In case you’re wondering, I got the gluten free graham cracker crumbs from Amazon. They come in a case of three boxes, so I keep the extras in the freezer.
Gluten Free Cupcakes, Version 3
For the last dozen mini cupcakes, I added dry oats and Craisins to the batter before baking. I didn’t measure, but I probably had about a cup of batter left, added maybe 1/3 cup of oats and 1/4 cup of dried cranberries. Rather than opening yet another bag of candy melts, I topped these with the leftovers of both the marshmallow and lavender (vanilla) melts. Hey, I never claimed to be a cake decorator.
I don’t really care for the marshmallow candy melts- they just don’t taste like marshmallows to me. My favorite of the three versions of gluten free chocolate cupcakes would be the oatmeal craisin, though I would probably leave off the topping- the chocolate chips give them plenty of sweetness.
What is your favorite add-in to a cake mix?