gluten free cup cakes are the best . They can be healthy too! And a vegan version too!
the cupcakes have appeared Yeah! And ours were Vegan too from our friend Judy. Here is the original recipe and our friend will get back to me with what she used to replace the butter and the eggs with excellent results. Who knew gluten free could be so great!
- 1 box Gluten-Free Pantry Decadent Chocolate Cake Mix
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk, yogurt or dairy-free alternative
Raspberry Cream Cheese Frosting
- 1 (8-ounce) package of reduced-fat cream cheese, softened
- 4 cups confectioners’ sugar (more for stiffer frosting)
- ¼ cup seedless raspberry jam
- 16 fresh raspberries
Preheat oven to 350 degrees. Line cupcake pans with 16 liners.
Beat butter until light and fluffy. Add cake mix and beat to blend. Mixture will be crumbly. Add eggs and vanilla and beat. Beat in buttermilk until smooth.
Fill cupcake holders 2/3 full of batter. Bake 18 minutes or until tops spring back to touch. Cool 5 minutes in pan and turn onto a rack to cool completely.
Beat cream cheese until fluffy. Add 3 cups of sugar and beat to combine. Add jam and mix well. Thicken with additional confectioners’ sugar. Spoon into pastry bag fitted with a medium star or fluted tip.
Use a paring knife to scoop out some of the center of each cupcake, taking care not to cut through to the bottom of the cupcake.
Insert the tip in the hollowed out center and fill it with frosting. Lift the bag slowly to the top of the cupcake and let the frosting swirl over the surface in a pretty swirl. Garnish with a fresh raspberry.
Note: Chill frosting before piping into cupcakes if the mixture is too loose.
Here is our friends vegan version update .
Ok. I used 1 stick of buttery style Earth Balance, softened.
Instead of eggs I added 2 spoonfuls of apple butter and applesauce to equal 1 cup. (1/2 cup= 1 egg)
I added 1 small container (6oz?) of So Coconut Yogurt, raspberry flavored. (you don’t really need 1 cup because the applesauce isn’t the same consistency as eggs would be)
I used jumbo cupcake holders to equal 12 cupcakes. 18 minute is about right for baking.
For the topping I mixed 8 oz of Tofutti Cream Cheese with 1 (not 4) cups of powdered sugar and strawberry jam (didn’t have seedless raspberry). This is much softer than the original recipe and the cupcakes have to be fully cooled before coring and adding the topping and raspberries.