Sunday, April 10, 2011

Moist and fluffy GF Strawberry Cupcakes...No REALLY!!!

Have you ever felt an overwhelming need to do something different? I feel that nearly every day when it comes to cooking. This is not always a good thing for my poor family but sometimes it is a wonderful thing!

We are on book 3 in the Narnia series, The Horse and His Boy. In it, the main character is fed sherbet, though it is pointed out that sherbet used to be more like juice. So we made floats with raspberry sherbet and juice but I had another idea for the sherbet.

I wanted strawberry shortcake but I haven't figured out how to make shortcake gluten free yet and I really didn't want to play with it last night. So instead I took plain old gluten free cake mix and doctored it up ... a lot. It was AWESOME. You have to try it.

MOIST, ultra good texture, a guest was actually concerned about Pom when she tried to get her own. It was very yummy too. And here is how it's done. It could probably be done with other flavors as well. We will have to try it!

I, um, have to apologize, still and again, about the photo quality. One of these days I will get that charger.

Gluten Free Strawberry Cupcakes

  • 1 box gluten free cake mix
  • 2/3 cup really soft sherbet
  • 1/2 cup sprite or 7-up
  • 1 stick butter, softened
  • 3 eggs
  • 4 fresh strawberries, diced
before adding the cake mix

Preheat the oven to 350 degrees.
Put liners in a muffin tin (or grease the tin if you choose not to use liners)
Beat all ingredients at medium speed until combined and pour batter into liners.
Bake for about 20 minutes. (as directed on the box)

Just before devouring.


We served them sliced in half and topped with fresh whipped cream and sliced fresh strawberries. YUMMY.....

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