Yep I said Gluten Free! I am not on a gluten free diet, however I do have family members that choose to follow it for their health. Therefore when I entertain them I try my best to create something for them that is gluten free. I have not ventured out into making mixes from scratch because I know it takes a little more practice to find the right texture using various flour alternative's.
I decided to take the easy and honestly the least expensive path to making some gluten free cupcakes, my secret? The Hodgson Mill Gluten Free Yellow Cake Mix. http://www.hodgsonmill.com/about-hodgson-mill/recent-news/gluten-free-mixes/ (LOL) This was an excellent mix and I will use it again, I cant wait to try their chocolate cake mix. Here in Oregon I can find it anywhere I go, I bought mine at Walmart and it was under $3.00 for the box. Of course if you can not find this mix, use whatever you can find that you like.
I was hosting Tea Time for a couple of friends and family members who have been very giving to me and I wanted to share my appreciation for them. So I took a month of planning (and saving) to host Tea Time. It worked out very well and I have some great memories to hold onto. Gluten Free Jasmine Lemon Cupcakes is one of the recipes I wanted to share with you from my Tea Time. Now you don't have to make this gluten free, just use whatever mix you like. One thing I used was Low-fat Buttermilk instead of whole milk or a low fat milk. I am interested to try the Low Fat Buttermilk with a non gluten free cake mix to see how it compares. I do recommend that you use the buttermilk with the gluten free recipe, if you can.
Here is my Tea Time tables escape.
Okay onto the direction for my cupcakes.
Pre-heat oven to 350
1 Box of The Hodgson Mill Gluten Free Yellow Cake Mix
2 whole Lemon
3 Bags of Jasmine Tea Bag
1 container of Vanilla Frosting
1 stick of butter softened
1 cup of buttermilk
2 eggs room temp
1.5 tsp of vanilla extract
Take buttermilk and measure out 1 cup. Then cut open two bags of Jasmin Tea and pour into the buttermilk, mix together and let it sit out for 30 minutes.
Have two separate bowls, one for your butter and the other for your wet ingredients of eggs & buttermilk.
Take your electric mixture and whip your butter, start on a lower speed and after a 30 seconds turn speed to the highest setting. Mix for 3 minutes until butter looks fluffy and smooth.
Then zest 2 lemons of all its skin and put zest into egg mixture. The add the vanilla and mix all together for one minuet.
Once your cupcakes are completely cooled then you can frost them. I personally did not frost the Gluten Free cupcakes the day before because in the past I found the cupcakes can get soggy, so I would frost the day you will be eating them. After I baked my cupcakes I placed in an airtight container on my counter until I frosted them the next morning, then after I frosted I placed in the refrigerator to be served later that afternoon.
Here is the my cupcake on the table. I used it also as a name tag for seat placement.