A blog dedicated to finding and documenting JOY every day, even amidst life's chaos. To learn more about the Rose Family (and our thorns) feel free to visit www.CandyHeartsBlog.org.

Wednesday, March 9, 2011

3/9/11 -- CAKE!

I make a batch of these GF cupcakes
and store half in the freezer at school and half at home.

That way, whenever there's a classroom party,
there's always a carb-calculated, gltuen-free cupcake
ready and waiting for my party girl to indulge :)
I estimate 25 carbs for one of these babies, frosted
(as shown in the pic).

New and Improved Gluten-Free Cupcakes Recipe 
(See the post where I found this recipe HERE.)
1 3.4 oz package Jello vanilla instant pudding
1/3 cup granulated sugar
4 large eggs plus one egg white room temperature
1/2 cup canola oil
3/4 cup orange juice (no pulp)
1 Tablespoon good vanilla extract


Preheat the oven to 325 degrees F.

Mix the wet ingredients in a medium sized bowl.  In a large bowl sift together the dry ingredients, add the wet ingredients  and   beat   on  medium speed until completely combined.

Line  a muffin tin with cupcake liners.  Fill 2/3 of the way full.

Bake for about 23-25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean.  

FYI -- I've made these using a Betty Crocker GF Chocolate cake mix with chocolate instant pudding and they came out FANTASTIC!  I've also tried using different cake mixes....and....the results weren't as good. So...make 'em yellow -- make 'em chocolate -- but don't use anything except Betty Crocker GF cake mix!

Today's Joy:  CAKE!


  1. Did you use oj for the chocolate version?

  2. Hey Kimberly...I DID! There's no orange taste at all. Chocolate works great :) Enjoy!