Gluten Free Chocolate-Cherry Cupcakes- An Easy, Semi-homemade Recipe

 

Gluten Free Chocolate-Cherry Cupcakes
  An Easy “Semi-homemade” Recipe

Well Halloween is certainly a very busy time for Moms! If you have kids who want to go “Trick-or-Treating”, plus want to have a party afterward, then you’re in for a L-O-N-G day!

OK, with my philosophy of giving you “Semi-homemade” items as well as those from “Scratch”, here’s a cupcake using a Gluten-Free Cake Mix and dressing things up! I used Betty Crocker’s Chocolate Cake Mix, but if you’re favoring another brand, then use that.

The frosting is a “Scratch” Cream Cheese Frosting, but don’t worry–it’s fast & easy, and worth the effort.

Ingredients:

1 Gluten Free Chocolate Cake Mix
Use Ingredients box calls for, such as butter, eggs, water, etc.
½ cup Dried Sweetened Cherries ( Sold loose by weight in many markets such as Whole Foods, Wegman’s, etc) This much cost only 75 cents.
¼ cup G-F Coconut Flakes ( I used regular sweetened)

Prepare the mix as directed on box, and lastly add the cherries and cocnut, stirring into the batter with a large spoon or spatula.

If using liners, then place in your cupcake tin. If not, spray with a vegetable spray ( be sure it’s gluten free) or grease with margarine or your preference.

Fill ¾ of the way, and bake in a 350 degree oven, for time indicated on box.
Cool on wire rack, and frost when completely cooled.

Frosting:

These ingredients are sufficient to frost 12 cupcakes. For a 2 layer cake, double them.

2 cups Confectioner’s Sugar
4 oz. (usually ½ of 1 bar) Cream Cheese, softened at room temp.
4 Tbsp. Sweet Butter, also room temp.
1 teas. Gluten Free Pure Vanilla Extract (Warning; Did you know that imitation vanilla has gluten!)

Directions:

Cream the Butter and Cream Cheese in a large bowl with your beater on medium until silky. Add the Vanilla Extract and then slowly add the Confectioner’s Sugar in increments.  This is a judgement call. If it seems dry, add a little bit more softened butter. If too thin, add more sugar. You should feel as though it’s a consistency easily spread or piped.

You don’t need to spend money of a pastry tube device or tips. It’s easy to use a small plastic baggie. Just fill and twist at top, or seal with Zipper seal. Then using a scissor, snip off a tiny amount at the bottom corner. Then you’ll be able to squeeze frosting out and swirl around cupcake top.

Refrigerate of course, if not all gobbled up. The added fruit give these a nice tang and a slight bit of a chewy nature.
Note:
Photo contains an upside-down cupcake liner to show you what they look like for any interest in purchasing these. They were by Wilton.

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