Friday, February 12, 2010

Betty Crocker Meets Coconut Flour: Meyer Lemon Frosted Cupcakes

Cupcakes were trendy, and now they're overdone. I know. But, you see, I don't know how to make a double-layer cake. (Well, not neatly. A and I did it one time for a long, long ago boyfriend, and it turned into gluey crumbs.) And I don't have any skill when it comes to frosting. And single layer cakes with messy frosting are just so depressing.

So cupcakes it is. Lemony frosted yellow cupcakes, made from Betty Crocker's gluten free yellow cake mix, prepared as recommended on the box + a little less than 1/3 cup of coconut flour + a splash of almond milk. To frost, I squeezed the juice of 1 Meyer lemon and used my stand mixer to combine that with some heavy cream and powdered sugar and vanilla extract. The juice of one whole juicy desert-irrigated lemon = the amount of liquid required for a 2 ton tub of frosting, so I'd cut back here.

As for the Betty Crocker g-free mixes? I'll give you a more formal review if you request it. The mixes may not be spot on-perfect, but I always tinker with mixes. In the name of food accessibility for those celiac sufferers and parents out there who face serious health concerns coupled with income limitations, this is a cheaper and still yummy option for a treat.

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