News Flash: I absolutely LOVE cupcakes! Every time I enjoy one I feel instantly special — like whoever made this sweet, delicious, little cake did so with love just for me! I mean seriously they are the bomb! I also love making cupcakes. There is something so tranquil about squeezing and twirling the frosting onto each individual cake. It is such a fluid motion and every one turns out unique and yet each one is oh-so-beautiful. So needless to say, I never miss an opportunity to show others how much I love them with this sweet little treat.
Today, I made cupcakes for my class as a pre-Thanksgiving break refreshment. They were gone is seconds and I received many compliments on them so I thought you guys might appreciate the recipe. My biggest secret…I almost always start with a cake mix. I know what you may be thinking right now…cheater…but I have to say that I have tried to mimic the moist, airy texture of the mixes with no luck. I’m sorry but I am not willing to sacrifice flavor and texture for more work! I mean come on people who do you think I am. Anyway, I am really loving the Betty Crocker Gluten Free cake mixes right now because they have minimal ingredients, all of which I can pronounce. It is my goal in the future to try and copy their recipe using the ingredient list to achieve the same amazing results. I will be sure to keep you posted on that goal as it unfolds but for the sake of this recipe start with a box of Gluten-Free Yellow Cake mix, follow the instructions on the box, and add the following:
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp clove
- 1 tbsp water
As for the frosting, I am a true believer that NOTHING beats homemade. I refuse to ever cut corners here! The frosting in my book is what makes the cupcake. Once you have these yummies frosted sprinkle a few candied pecans on top and voila!
Maple Buttercream Frosting
Yields: 12 cupcakes
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 1/4 cup real maple syrup
- 2 teaspoons gluten-free vanilla extract
- 2+ tablespoons milk
Mix powdered sugar and butter on low speed until combined. It should resemble a course sand.
Increase speed to medium and add in maple syrup, vanilla extract, and 2 tablespoons of milk.
Very gingerly add in just enough milk to make the frosting smooth, creamy, and easily spreadable. This is especially important if you plan on piping it onto your cupcakes. Do not stress if you make it too wet...just add a little more powdered sugar :)
- Preparation time: 10 minutes
I hope you enjoy this recipe!
xoxo, Kristin
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