Sprucing Up the Cake Mix!

Screen Shot 2014-02-25 at 12.05.28 AMIn a health craze, we tend to ignore the pre-packaged cake mixes on the shelf.  However, after the time, energy, and thought placed into these products, they are a great jumpstart to your gluten free dessert!  Today, we’ll delve in and spruce up Betty Crocker’s GF Yellow Cake Mix to make it egg free too 🙂

Betty Crocker is a recognizable name for anyone, not just those of us with allergies.  Her GF chocolate chip cookies are to die for and simple to make egg free.  However, the cake mix takes a bit more work because we need to substitute for 3 EGGS!!!! Let the panic begin…

3 eggs is a lot of egg to replace.  At some point, we’re trying to create an omelette without an egg (which is do-able by the way).  To get these cupcakes to be moist and to rise, we’ll have to call in all the past egg replacers from far and wide!!

I began my first batch with my go-to canola oil, baking powder, and water combo, but it couldn’t provide the necessary moistness.  In my next attempt, almost a cup of applesauce turned out to be simply too much!  My final recipe calls of a combination of strategies using applesauce, bananas, xanthan gum, baking powder, and extra vanilla.  It’s a true delight!

But that’s not all for today.  We also have a new product on our local grocery store shelves: Cherrybrook Kitchen’s Vanilla Icing! For me, the icing was too thin for a cupcake, but this was no problem at all, I just had to mix in a little extra powdered sugar.  While Cherrybook’s icing is quite expensive for the size, it’s sweetness is the first I’ve found that’s gluten, dairy, and egg free on the shelf. So while it won’t be a weekly purchase, it’s nice to splurge on every once in awhile : )

Happy Cooking!

P.S: I love and adore Betty Crocker’s cake mix, but we will not be delving into her chocolate cake mix 🙁  For some reason (don’t ask me why), it contains tapioca- my pesky allergy!

Update: This is no longer my favorite cupcake mix, but if you’re going to try it egg-free, this is my suggestion!

Betty Crocker Chocolate Chip Cupcakes

Ingredients

Quick Frosting, Free of the Big 8!

Quick Frosting, Free of the Big 8!

For Cupcakes

  • Betty Crocker’s Gluten Free Vanilla Cake Mix
  • 2 ¼ tsps. Vanilla
  • ⅔ cup Water
  • ½ cup Earth Balance Vegan Butter (contains annatto and soy)
  • 1 ripe banana (3 tbsp. of banana purée)
  • ½ cup Applesauce
  • 1 ¼  tsps. Baking Powder
  • ¼ tsp. Xanthan Gum
  • ½ bag of GF/DF chocolate chips

For Frosting

Cupcakes Recipe

  1. And they rose, high up to the sky!

    And they rose, high up to the sky!

    Preheat the oven to 350.

  2. Purée a banana. Measure out three tablespoons.
  3. Place all the ingredients for the batter into the mixer bowl (except the chocolate chips). Mix on high.
  4. Stir in chocolate chips by hand, until
  5. Pour cupcake batter into cupcake liners/muffin cups!
  6. Place in oven for 20-23 minutes. (They’ll be ready to come out when they pass the toothpick test.
  7. Let cool (for couple of hours) before frosting.

Frosting Recipe

  1. Don't Forget to Decorate!

    Don’t Forget to Decorate!

    Place one jar of Cherrybrook Kitchen’s Vanilla Frosting in a mixing bowl. Update: Make your own buttercream frosting with my new recipe!

  2. Slowly add in half a cup of powdered sugar and mix until consistent.   (Beware of flying sugar and begin at a slow speed!)
  3. Scoop out of mixing bowl into a sealed container.  Cool off in the refrigerator.

Tips & Tricks

  • If you want your cupcakes to be even, use an ice-cream scoop to transfer the batter from the mixing bowl to the muffin tin.
  • Add more powdered sugar to thicken the frosting.  And, if you make it too thick, simply add water to thin it out!

10 Comments

  1. AIR! February 25, 2014
  2. Susan Edelman February 26, 2014
    • Kaila511 February 26, 2014
  3. laurenskiii February 26, 2014
    • Kaila511 February 26, 2014
      • laurenskiii February 26, 2014
        • Kaila511 February 26, 2014
  4. LFFL March 1, 2014
    • Kaila511 March 1, 2014

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