Many of my friends have requested gluten free cupcakes. I did some research and went shopping for ingredients at Whole Foods only to find out it would cost over $30.00 to make a dozen cupcakes! Granted, I would have left-over supplies, but still. . .So, on a lark, I picked up this Pamela’s Chocolate Cake Mix. Wow! The texture is closer to a brownie than cake, but it was delicious!
I paid almost $7.00 for this mix at Whole Foods, but Louise (my preschool co-teacher and one of my BFF’s – right. . . I’m 12 years old) found it at Kroger for $5.00 and last week I found it there for $3.99 – SCORE! She has been experimenting with Gluten Free products for some time as her son has an issue and had never found a prepackaged mix she was fond of.
Wasn’t sure how people would receive this cupcake, so I frosted it with the Nutella Cloud Frosting to punch it up. During a taste test of five different types of cupcakes, it actually turned out to be several of my friends preferred choice. Louise and I are hooked. Pamela is a winner!
Nutella Cloud Frosting (adapted from Sweetapolita) – Generously frosts 12 cupcakes
- 1 cup unsalted butter, softened
- 1 1/2 cups confectioners sugar
- 2 teaspoons pure vanilla extract
- 3/4 cup premium bittersweet chocolate, melted and cooled slightly
- 1/3 cup Nutella
- 1 tablespoon milk
- Pinch of salt
In a bowl of a stand mixer fitted with a paddle attachment, cream the butter and add the sugar, beating on low speed for about 1 minute.
Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed until smooth (about 2 minutes).
Add the Nutella, milk and pinch of salt and beat on medium-high speed for another minute.