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This past fall, in an effort to tighten our budget even further, I started couponing for our non-food items. And yes, we've managed to save quite a bit in the process, which is good. In the process, All*You magazine was recommended to me by a friend as a source of other coupons. While for my own use it's been really hit or miss, I did find a recipe here and there to try. This recipe is one. And of course, I tweaked it to be gluten free, and super duper easy, too.
SPH Gluten Free Buttermilk Cupcakes
inspired by a recipe in the January 17, 2014 issue of All*You magazine
1 box gluten free yellow cake mix of your choice (I used Betty Crocker)
1 tablespoon pumpkin pie spice
1/2 cup melted butter (that's one stick - and don't wash the pan right away - you'll see why below!)
1 teaspoon vanilla
1 cup buttermilk
Cream Cheese Glaze
1/2 container pre-made vanilla frosting (I used store brand)
2 tablespoons melted butter
4 ounces cream cheese, room temperature
Preheat your oven to 325. Put cupcake liners in 2 12-cup muffin tins. When I tested this, I came out with 18 muffins, the package says it makes 24. Be prepared, just in case. Mix cake mix according to package directions, adding pumpkin pie spice to dry ingredients first, then beating in the eggs, vanilla, and buttermilk. No need to add any additional liquid. Fill each cupcake liner 3/4 full with batter. Now here's the deal with that 2nd pan. You may not have enough batter to fill all those cups. And that's ok. Fill the cupcake papers that are nearest to the center of the pan. Remove any you're not going to use. Put the pans on the racks in the oven. Whichever one isn't quite full, add water to those empty spaces. This ensures even baking as well as protects your pan. And let's face it - those are an investment, and you'd like to see them last a really long time.
But I digress...
Slide the racks back in the oven, and set the timer for 25 minutes. And let them bake. And fill your home with yummy smells.
Ok, it's been 25 minutes. Test your muffins (skewer inserted in center comes out clean). If you need to give them another minute or so, that's ok. If not, take them out of the oven (still in the muffin tin!), and let them cool.
While the muffins are cooling, in the same pan where you melted the butter the first time, melt those 2 tablespoons of butter, the 1/2 can of frosting and the cream cheese. I found it works best if you start the melting with a spoon and squishing the pieces of cream cheese smaller and smaller, then ending with several good turns with a whisk to make the glaze as smooth as possible. Just do your best.
Drizzle or spread the glaze on top of your cupcakes, and enjoy.
These would be a lovely addition to any brunch table - same great flavors as a cinnamon roll, but not so heavy. Also great for small groups and potlucks, and mine even went with me to an art class. They'd also be pretty tasty with a little grated orange zest added, or substitute rum for the vanilla and they'd have more of an "eggnog" vibe.
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