I used to think there was nothing better than a cupcake. Then I discovered the joy of cream filled cupcakes. Rich creamy filling oozing out of each bite? Yes! I was all over it! When my daughter was diagnosed with Celiac, I was sure our cupcake days were over. I knew I would miss those tasty little bites. After talking to other bloggers at a Allergy Awareness Seminar, I learned I could make cupcakes if I had seventy million (seems like) flours and ingredients I had never heard of. Who has Xantham gum in their kitchen for regular cooking? Not me. Seeing my crestfallen look, one of the ladies suggested I try a boxed mix and add ingredients to it. I experimented with different combinations and finally came up with one I liked. This basic gluten free cupcake recipe can be adapted in so many ways, like these Orange Creamed filled cupcakes with Orange Frosting! And we can enjoy cupcakes again.
Here’s what you need to make a basic batch of cupcakes:
1 box (gluten free) vanilla cake mix
1/2 cup (4 ounces) Sour Cream
1 teaspoon Vanilla
1 stick butter, softened
1/4 cup milk or cream
Mix the cake mix, sour cream, butter and eggs together until well blended. Stir in vanilla and enough milk or cream to give it a smooth consistency. Pour batter into cupcake tins, filling them approximately 2/3 full. Gluten free cupcakes (at least in my experience) don’t seem to rise as well as regular cupcakes.
IMPORTANT TIP! Gluten Free cupcakes need to be removed from the oven sooner than regular cupcakes. I begin to check mine after fifteen or twenty minutes. Once a knife inserted into the center comes out clean, I remove them from the oven immediately.
Allow the cupcakes to cool before frosting. Another Important Tip I learned the hard way! Gluten Free Cupcakes do not work well after being frozen. They are mushy and not something you would want to serve to guests.
Do you have a favorite Gluten Free shortcut? Please share it with us!