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!
I hope you enjoy this recipe!