For this weekend’s big game, I was looking for a sweet treat to make that I could actually eat. Since being diagnosed with a gluten sensitivity, my choices for sweets are limited. When I saw this gluten free cake mix from Betty Crocker at the store, I thought my prayers had been answered. I love cupcakes, but they don’t love me back. So, I thought this would be a good time to have a treat for the game and get in a mini review of this gluten free product.
To start, I mixed and prepared the cupcakes according to the package directions. To add a little fan spirit, I added a food coloring to make the cupcake batter a blue color. None of the teams we root for are playing this year, so I decided to color the cupcakes to represent both teams. It was just easier that since both teams use a blue color to color the batter only one color. But, you could color it any color you wanted.
I lined a muffin tin with these liners that I had leftover from a previous football party. I picked them up a couple of years ago at Wal-Mart.
I baked them the full 23 minutes until a toothpick came out clean. I was a little alarmed when the bottom of my cupcakes were a little… oily (for lack of a better word). But, alas, I pressed on.
While they were baking, I took a container of Cool Whip and divided it into two gallon size freezer bags. We are not big fans of regular cupcake frosting. It’s generally too sweet for our tastes, so I usually “frost” our cupcakes with just Cool Whip. I added a little food coloring to both bags to get an orange color and a neon green color to represent both teams. If you were coloring the Cool Whip only one color, you wouldn’t need two Ziploc bags. The whole container would fit in one. Once the color was to my liking, I put the Ziploc bags back into the refrigerator for the Cool Whip to thicken back up.
Once the cupcakes were cool, I pulled the Cool Whip back out of the fridge and snipped off the bottom corner of the bags. For me, this is the easiest way I’ve found to frost cupcakes. I don’t have any fancy frosting bags and I’m terrible at frosting anyway.
Verdict: The cupcakes turned out OK. It’s just the bottom of the cupcake liner that is oily (not sure how that happened). The bottom of the actual cupcake tastes fine. My only complaint (and it’s a general complaint with a lot of gluten free baked goods that I’ve tried) is that it ends up with a gummy consistency. It’s not light and fluffy like a regular flour cake would be (or bread for that matter). If texture and consistency doesn’t bother you, then you’d probably not have a problem with these. And, to be clear, these are much better than any any other gluten free mix that I’ve tried.
Have you tried any of the other varieties of these gluten free mixes from Betty Crocker? I’d love to know what you think!