Monday, September 14, 2009

Gluten Free Pumpkin Cupcakes with Candied Ginger Frosting

This weekend Dave and I had the bright idea to make pumpkin cupcakes.

We started with Betty Crockers Gluten Free Yellow Cake Mix We used this mix because we knew it would be a decent result. (and its the only one we had in the house!) Gluten free baking is such a horrific crap shoot. Half the time it doesn't come out or taste like a nerf ball that you end up throwing it away as its completely inedible. This mix which is about $5 is cheap for a GF mix.

What we did
Substitute pumpkin for the water in the mix.
Add half TBS of pumkin pie spice
Follow rest of package directions. Painfully simple right.

The pumpkin looks a little thick but with GF that is to be expected. We then took a readymade whipped frosting in a can. I believe it was Betty Crocker Buttercream. We put that in the mix master with orange food coloring, a dash of maple syrup and pumpkin pie spice. The frosting ended up too smooshy and gooey. I don't think whipped frosting is meant to be rewhipped. So we put it in a piping bag and stuck it in the fridge to harden for an hour. Then I piped it on and sprinkled crushed ginger and jimmies for Dav

They look ok but frosting wise I have made prettier.
The taste? Fantastic. It was very moist and absolutly delicious. I have to say I didn't like the frosting and would make my own next time. The downside? 6 points a cupcake and about 7-8 points a cupcake with frosting. GF food tends to be high in points but I will say this was worth its 6 points. Moist and real tasting.

Ok and when I say WE made them I mean I walked around grabbing ingredients while Dave did the brunt of the work. Waffle helped too. So yeah you probably don't want to eat my cupcakes. She stayed there the ENTIRE time. She isn't allowed in the kitchen (we have cardboard walls) so to be able to be in there she was very content to hang out in my sweatshirt.


What did you do this weekend? Did you make anything?

12 comments:

Emily B. said...

They sure look good!! And I like hearing that the Betty Crocker mixes are good. We don't have them here yet.

I made a big vegetable omelette, does that count? With portobello mushrooms and red peppers and a shallot and some shrimp and goat cheese. It was messy but good.

hillary said...

emily B What would customs do if I tried to mail you some?

Jessica said...

Love it!! I linked this on my blog, can't wait to make them this weekend!

kendra said...

great idea! I do love anything pumpkin flavored. But the Betty Crocker mixes still have other stuff that is poison to me (I can't have corn or potato and I believe those mixes have one of those). But I have other muffin mixes, maybe I'll try adding some pumpkin to one of those and see how it turns out...

Typically weekends are my baking/cooking weekends. This weekend I made flourless brownies from a recipe I got off the Whole Foods website - secret ingredient is black beans! I was curious how they would turn out... they didn't have to bake as long in my oven as the directions said, and they weren't very moist, and not super sweet. I might try them again with some extra sugar and extra butter and see if I like them better. Not that I DISLIKE them, I mean, I'll still eat them all, but considering brownies are my all-time-favorite dessert (and I love Namaste's brownie mix), I would rather have super-tasty brownies than just-okay brownies.

hillary said...

Jessica Link?

Kendra that sucks. I know how you feel to an extent but I can't even imagine what corn and potato adds to the aggravation. Pumpkin chocolate chip cookies or Brownies!

anna said...

yum yum yum! so cute how waffle helped!

It's still hot here, so I'm not into the punkin just yet (and when it starts, it doesn't stop for months!) and i haven't baked anything except the sandwich bread that i try to make every weekend and isn't that exciting.

We did jerk some pork though and grilled it with papaya and mangos with coconut milk. soooo goooood. i am dreaming about leftovers for my lunch!

Kelly said...

Maybe I am being super dumb but when you say you substituted pumpkin for the water, do you mean actual pumpkin insides? Did you buy a pumpkin and gut it?

hillary said...

Kelly not stupid at all. I use canned pumpkin. It comes in 15 oz or so cans and looks like baby food when you open it.

Emily B. said...

I think they would probably be okay coming over the border. I find Canada Customs less stringent about food than the US. The FDA has the right to hold anything for as long as they want, without having to tell anyone why it's being held. I thought about sending you some of the mixes that I have been using that are made here, and then I thought that I would just bring them when I see you.

Kelly said...

Thanks Hillary! My BF has been asking for pumpkin cupcakes so I will have to give this a try!

Gluten Free Steve said...

How much canned pumpkin did you use instead of the water?

hillary said...

This was a year ago so I am not positive on this but I think I used a recipe in real simple


http://www.realsimple.com/food-recipes/browse-all-recipes/pumpkin-cupcakes-with-cream-cheese-frosting-00000000021359/index.html