gluten free cupcakes

My littlest sister, Grace, is allergic to wheat and gluten.

So it's a challenge to find tasty gluten free baked goods! We usually buy a Betty Crocker cake mix to make cakes and cupcakes and they taste alright but they just lack something.  We decided to have a baking night and try a new twist on things. Here is the recipe.

1 package of Betty Crocker Gluten Free Cake Mix

1 package of Jello Vanilla Instant Pudding

1/2 cup of sugar

4 large eggs

1/2 cup of canola oil

3/4 cup orange juice

1 tablespoon and 2 teaspoons vanilla extract

Preheat oven to 350


Mix wet ingredients in a large bowl and slowly add the dry ingredients. Using a mixer is best because the gluten free mix tends to clump up.


Bake for 20-25 minutes. They should be golden brown.

We also decided to make a buttercream frosting

1 pound of confectioner's sugar

1 stick of soft butter

2 teaspoons vanilla extract

1/4 cup of milk

Mix half the sugar and the other ingredients in the bowl. Then slowly add the rest of the sugar. Mix for about two minutes.

We doubled the icing recipee and had a little left over but not much.

I bought some disposable icing bags and tips at the grocery. We had neon food coloring and I picked three colors and started mixing!

The confectioners sugar makes the frosting look pearly. After the cupcakes cooled I started icing them.

I wish I would have chilled the icing before bagging. Mixing the colors and mushing the icing into the bag causes the frosting to become melty and it doesn't hold up well once it's on the cupcake. So my first few looked like this after two minutes.

The end result was so tasty and some of them turned out really nice. Grace said they were the best cupcakes she had ever had. Period. I loved them and couldn't even tell they were gluten free!