Ok so this is mostly based on a mix recipe. But I made a wonderous discovery that is true to this blog's name. I accidentally doubled the butter in the recipe tonight but decided to cook them anyway because I have two beliefs in food: 1. bacon makes everything better and 2. butter is basically liquid bacon. So with no further ado, here is my new and improved gluten-free cupcake recipe courtesy of Betty Crocker's box.
1 Betty Crocker gluten-free Devil's Food Cake mix. (425g)
1 cup of water
3 eggs
1 cup of softened butter (recipe calls for a half but...)
Preheat oven to 350F.
Combine the mix, water, eggs and butter. Beat on low speed for one minute and then increase to medium speed for 2 minutes.
Pour into cupcake liners. Bake for 18-24 minutes. Stick with a toothpick and they are ready when the pick comes out clean.
My friend, Jessie, came over tonight to help me ice them and we taste tested the regular butter and extra butter batches. She's a non-celiac and affirmed that the extra butter made them taste close to normal. And yes, I am well aware of the fact that a cup of butter is the opposite of healthy but considering how little baking I now eat being celiac, I figure one batch of cupcakes that actually taste good won't kill me.
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