Anyways, on to my cupcakes!
I had decided to make gluten free cupcakes mainly because it was my friends birthday and he has celiacs. Therefore, he can not consume any products with gluten in them. I saw this as a great opportunity to try baking something very different from anything I had baked before! However, I know little about gluten free baked goods, so I cut some corners and cheated a little. Later when I feel more comfortable about my baking skills I will make some from scratch!
Ok, I used a gluten free mix from Betty Crocker. I added the ingredients and mixed.
The cupcake batter was like any other cupcake batter with one difference; the texture was more grainy. The taste, however was just like any other cupcake mix.
Once the batter is mixed and no lumps remain (Minding that the texture is supposed to be grainy), I poured the mixture into my cupcake tins. I Filled most of the tins about 3/4th of the way. Some were filled with a little less than that, some with a little more. This was because I was really unsure of how cupcakes without gluten would (or would not?) raise.
Lo, and behold they did raise! As you can see, they really didn't raise like cupcakes with gluten. they rose in little peaks! At first I was unsure that they were cooked all the way through, but with the help of a tooth pick inserted into one of these little guys, i realized that they were fully cooked. Another thing to keep in mind is that they do have different ingredients in them, so they don't turn golden brown like other cupcakes you've created before. In contrast, they stay a light pale yellow that isn't very different from the color of the batter before it is cooked.
Once they were cooled, I frosted them (if you are wondering, no, there is no gluten in frosting. no need to worry about that), and added sprinkles, and ta-da! All done!
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