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).

Yum.

New and Improved Gluten-Free Cupcakes Recipe 
(See the post where I found this recipe HERE.)

1 package Betty Crocker Gluten Free Yellow Cake Mix

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

*DO NOT FOLLOW THE DIRECTIONS ON THE PACKAGE*

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!