MY
GOD.
I made these cupcakes for a celebration I'm attending tomorrow, and I don't know if they will make it.
I bought a Betty Crocker Gluten Free Devil's Food Cake Mix a while back and never ended up using it for its intended purpose. Tonight I pulled it out, hesitantly (as I always am with new GF products). Wow
These cupcakes make me cheat a little on other allergies--it requires 3 eggs to bake---but since my egg reactions are so minor, I cheated on this one. Make your own decisions on whether or not you can do this. You know your body!
I followed the recipe on the back, with the following exception:
Instead of 1 cup WATER- I used unsweetened almond milk!
That's the only difference I made! I baked them at 325F(+) for 23 minutes exactly.
I topped them with a classic buttercream icing- again substituting almond milk for milk/cream. Delish!
I'm not kidding when I say this mix is amazing. Pretty sure I (unintentially) closed my eyes the entire time I ate my cupcake. I was that happy.
PS. I'm sorry I didn't take a picture of my completed work for you all to see. I decorated the cupcakes with a tiffany blue icing and they were beautiful AND delicious. I served them to people at this celebration, and one woman came up to me and said "Is this ACTUALLY gluten-free? Because, gluten-free stuff is not this good".
Others, who had no idea the cupcake was gluten-free, complimented me on how delicious they were.
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