Here is a simple recipe for semi-homemade cupcakes, that taste just like the professionals for a fraction of the cost.
Semi-homemade Gluten-free Cupcakes
adapted from Betty Crocker’s Gluten-Free Yellow Cake Mix
Makes 30-36 standard cupcakes : Notes for 18-24 cupcakes in italics
2 (15 oz) boxes Betty Crocker Gluten-Free Cake Yellow Mix : 1 (15 oz) box Betty Crocker Gluten-Free Yellow Cake Mix
1 large box Instant Jello Vanilla Pudding Mix (do not get Cook & Serve) : 1 regular box of Instant Jello Vanilla Pudding Mix
6 eggs plus 1 egg (duck eggs are okay) : 3 plus 1 egg
2 tsp vanilla extract : 1 – 1 1/2 tsp vanilla extract (to taste)
1 1/3 c Water
2 sticks (1 cup) of butter, sliced (for easy incorporation) : 1 stick (1/2 cup) of butter, sliced
In a kitchen aid, or a large bowl, stir together cake mix and pudding mix on low for 1 – 2 seconds. On low add water, butter, and vanilla. Mix on medium for 2-3 minutes until the dough starts to come together. On medium, add eggs one at a time – adding the next egg, after the first one has been incorporated.
If the batter is very thick, like bread batter, add the remaining egg and mix on medium-high speed.
Once everything is incorporated, using a cookie scoop, or 2 Tablespoons, fill each muffin cup 1/2 way full. Once the pan is full, gently tap it on the counter to remove any air bubbles.
Bake at 350* for 20 minutes. If you are at a higher elevation, bake for 18 minutes. Test with a toothpick – if it comes out clean, remove the cupcakes. If not, add a few minutes at time. it is okay if a couple of crumbs cling to the toothpick.
When the cupcakes are done, remove from the oven and cool on a wire rack for 20-30 minutes, or until cool.
Frost with your favorite frosting, or our quick Semi-Homemade Frosting!