We’re a family here with a whole lot of love for Betty Crocker so it’s been a complete joy to collaborate with this delicious baking brand and spend some fun time together as a family rustling up treats.
Baking up a feast with Betty Crocker’s new gluten free range (check out my posts for gluten free chocolate cookies and brownies when I asked kids if they wanted me to make a big gooey gluten free Devil’s Food chocolate cake to finish off the baking bonanza, or 24 cupcakes from the mix instead, they opted for the latter.
Why have one cake when you can have 24 hey!
Kids love cupcakes, end of story- and these got a huge thumbs up from my chocolate-obsessed boys (and husband too)!
If you did want to make a cake from this mix, it serves 12 (I’ll be trying that another time but for now) I present you delicious and gluten-free cupcakes with Betty Crocker’s Gluten Free Velvety Chocolate Gluten Free Icing on top.
Whilst we believe in moderation in the way we eat here, we do opt and equally share a lot of gluten free recipes here.
This new collection from Betty Crocker is utterly ideal for those who choose to go wheat-free and of course celiacs and others who suffer with an allergy or intolerance to gluten.
With Betty Crocker you can make perfect cakes, cookies and brownies every time. She’s the UK’s number 1 brand in icing and baking mixes!*
*Nielsen Total Coverage 52 w/e 16 th July.
So let’s get baking!
To whip these rich and dreamy cupcakes, get your oven set to 180° (160° for fan assisted ovens) Gas Mark 4.
All you’ll need along with the pack is:
(Serves 12 as a cake, 24 cupcakes)
125ml vegetable oil (8 tbsp + 1 tbsp)
250 ml water
4 medium free range eggs
1 Tub of Betty Crocker™ Chocolate Fudge Icing
Regular size muffin trays & cupcake cases (it will make 2 tray-fulls).
Then it’s 3 steps to scoffing these beautiful gluten free cupcakes:
Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
Look at that velvety mix!
Next, pour the mix evenly into the cupcake cases.
Then, bake both trays together for 18-22 minutes and cool.
For the icing, pop the top, ensuring it’s at room temperature. Stir with a rounded knife. Spread over the cupcakes or do like I did and use an icing bag for a slicker finish.
So pretty and delicious!
This recipe is suitable for vegetarians too.
You literally won’t believe they’re gluten-free. So, so good! Thanks Betty Crocker, the kids loved them!
This is a commissioned post but all words and opinions are my own.
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