These jumbo cupcakes are so easy to make with help from the folks at Betty Crocker. I simply use this mix and add extra goodies. They are so rich and good you may want to share one with a non gluten-free friend.
You will need;
Betty Crocker Gluten Free Devils Food cake Mix
Substituting milk for water, add soften butter,eggs and 1/4 tsp *Xanthan gum. Blend according to instructions. Place cupcake papers in cupcake/muffin tin. Scoop 1/2 cup batter or enough to fill 2/3 of the cupcake tin. This should evenly distribute all of the batter. Sprinkle chocolate chips over each cupcake. You can sprinkle a few or a lot depending on individual taste. My husband like a lot of chocolate so I put enough to cover the top of the cupcake. They will sink in as they bake. Then bake until done. Because of the larger tins you will need to bake longer that what the instructions call for. Yes I bake in my little RV oven. The pan fits perfectly. I also had to adjust the temperature because I think my oven gauge is a little lower. So another words my 350 setting is really about 325. So I have to set it higher. I should get that adjusted.
You can see in the background a few of the cupcakes are spilling over, that’s because they were too full, whoops! Not to worry ….. I just trimmed them up by cutting the excess off with a serrated knife and when cool frost with a butter cream or cream cheese frosting. Sprinkle on a few pecans. You are good to go. I find that gluten free cupcakes and muffins are usually great the first day and by the 3 rd day they are dry. So don’t try to save them too long. Enjoy them with a big glass of cold milk or hot coffee.
*Xanthan gum is used in gluten-free baking to give the dough or batter a “stickiness” that would otherwise be achieved with the gluten. It can be purchased in bulk or in small packets at your favorite market.