Hi y'all! It's Friday! Around these parts, that means that it's Gluten-Free Friday. Today I will be sharing one of my "Cake Doctor-modified" recipes. I have spoken about the Cake Doctor before. She has wonderful tips and shortcuts for those days that we just don't feel like baking from scratch! I must admit though, I normally make my own GF cake mix. When I don't, I use Betty Crocker's Gluten Free Yellow Cake Mix. Other than that I stick to making my own. I also use certain tricks/tips I've shared with you before during my failed 30 days of Gluten-Free Living. I say "failed" because I never made it to 31 days! Oh well, it happens. :)
Anyway, here is my modified "Cake Doctor" recipe for Cocoa Cupcakes.
Ingredients:
1box GF Yellow Cake Mix (Betty or my own)
1/2 box GF Vanilla (Dry) Instant Pudding Mix (This helps make the cake more moist, I promise.)
1/2 Unsalted Butter- softened at room temp (Please DON'T use oil, TRUST me on this one!)
2tbsp of Unsweetened Premium Cocoa (Hershey's is Peanut/Tree Nut free, FYI.)
1/4c Sour Cream or Yogurt (I only use Low-fat Greek Yogurt since it adds protein.)
3 Large Free Range eggs
4tbs Orange Juice or Milk (I prefer the milk)
1tbs Pure Vanilla Extract
Method:
In a stand-up mixer with the paddle attachment, add butter, milk, yogurt, and vanilla- combine on low until just mixed. Add eggs in one at a time, then slowly add dry ingredients. Make sure you don't over-mix yet combine it thoroughly. Using a scoop, fill cupcake liners to about halfway. Place in oven for about 20 minutes or until toothpick inserted in center comes out clean. Cool thoroughly, then frost. I recommend using cream cheese frosting for this cupcake, it's particularly delicious that way.
Again, if you are a blogger or reader that is living Gluten Free and would like to share a recipe for Gluten Free Fridays please email me at info(at)eveyscreations(dot)com for more info!
Enjoy!
xoxo
Ingredients:
1box GF Yellow Cake Mix (Betty or my own)
1/2 box GF Vanilla (Dry) Instant Pudding Mix (This helps make the cake more moist, I promise.)
1/2 Unsalted Butter- softened at room temp (Please DON'T use oil, TRUST me on this one!)
2tbsp of Unsweetened Premium Cocoa (Hershey's is Peanut/Tree Nut free, FYI.)
1/4c Sour Cream or Yogurt (I only use Low-fat Greek Yogurt since it adds protein.)
3 Large Free Range eggs
4tbs Orange Juice or Milk (I prefer the milk)
1tbs Pure Vanilla Extract
Method:
In a stand-up mixer with the paddle attachment, add butter, milk, yogurt, and vanilla- combine on low until just mixed. Add eggs in one at a time, then slowly add dry ingredients. Make sure you don't over-mix yet combine it thoroughly. Using a scoop, fill cupcake liners to about halfway. Place in oven for about 20 minutes or until toothpick inserted in center comes out clean. Cool thoroughly, then frost. I recommend using cream cheese frosting for this cupcake, it's particularly delicious that way.
Again, if you are a blogger or reader that is living Gluten Free and would like to share a recipe for Gluten Free Fridays please email me at info(at)eveyscreations(dot)com for more info!
Enjoy!
xoxo
Evelin Alvarez-Flores Owner/Creator, Evey's Creations
Tel: 201-281-6696
http://sweetsongbird.eveyscreations.comFB: www.facebook.com/EveysCreations G+: https://plus.google.com/u/0/105370121686355288267/posts Twitter: @EveysCreations Instagram: @EveysCreations Hometalk: http://www.hometalk.com/eveya |
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