Recently I threw a big beautiful baby for a friend and co-worker of mine recently. The theme was Children's Books with a gray and yellow color scheme. Since the mommy-to-be's MIL has a gluten intolerance, I did my best to accommodate and provide some food and dessert options for her.
I made a regular Strawberry cupcake with Strawberry buttercream frosting and then make a semi-homemade Gluten-Free Lemon Cupcake with Lemon Buttercream.
Semi-Homemade Lemon Cupcakes
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1/2 cup butter, melted
2/3 cup water
3 eggs, beaten
2 tablespoons grated lemon peel
1/2 cup butter, melted
2/3 cup water
3 eggs, beaten
2 tablespoons grated lemon peel
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool.
Gluten Free Lemon Frosting
- ½ cup butter at room temperature
- ¼ cup cream cheese at room temperature
- 2 cups sifted powdered sugar (make sure it’s made with corn starch)
- 2-3 tablespoons half & half
- a drizzling of more freshly squeezed lemon juice
Directions:
- Whip butter and cream cheese together using a standing mixer with the paddle attachment: whip together at medium speed for 2 minutes.
- Slowly add sifted sugar to icing on slow speed, gently increasing to medium speed for 5 minutes.
- Mix in other ingredients and continue mixing until smooth, fluffy, and creamy.
