This week I had an order for gluten free cupcakes that also needed to be casein free. I had a great GF recipe but it called for butter. I found a few recipes online but all of them called for things I didn’t have in my cupboard. Luckily, I had picked up a box of Betty Crocker gluten free cake mix the other day at the store. I was very curious to try it. I thought this could be a good opportunity to give it a shot with a few modifications of course. After much research, Earth Balance vegan butter bars stood out as the best choice for a butter replacement in baking. They seemed pretty smooth and smelled buttery enough so I gave it a go. Adding the applesauce definitely upped the moist factor which is always important when dealing with GF baked goods as they have a tendency to dry out quickly. I used soy milk and the vegan butter to replace the regular butter and milk in my vanilla icing recipe and it turned out very good. I also made an apple cider glaze to try on my leftover cupcakes after the order was filled. I drizzled some on top of the iced ones as well for extra apple awesomeness. Here is the recipe for you to try, happy eating!
You will need:
1 box betty crocker gluten free yellow cake mix
1/4 cup light brown sugar
1/3 cup vegetable oil
1 cup applesauce
1 teaspoon ground cinnamon
Heat oven to 350F
Mix GF cake mix, brown sugar, applesauce, oil, eggs, cinnamon in a large bowl. Best 30 seconds on low speed until incorporated. Scrape down side of bowl with a spatula then continue mixing on medium speed for about 2 mins. Pour into cupcake pans. Bake until golden brown, about 19-23 mins. Cupcakes are ready when they spring back after being lightly pressed with finger.
4 tablespoons of Earth Balance vegan butter bar/ softened
4 cups of powdered sugar
4 tablespoons of soy milk
1 teaspoon GF vanilla
Add butter to bowl and beat about 30 seconds then soy milk and vanilla. Next add powdered sugar cup by cup mixing in between until well combined.