RECIPE / PRODUCT REVIEW - Chocolate Raspberry Cupcakes

Look at these beauties!!

No, this is not my original-omg-greatest-home-gf-cupcake-recipe-ever. These were made with the help of Gluten Free Pantry's Decadent Chocolate Cake Mix

I had tried this company's french bread mix before, and I was not impress. But I saw this on sale at Whole Foods for $3, so I decided to pick up a box.

First, this cake mix is weird. It calls for 5 tbsp butter (why not just round up to 1/3 cup???) and a cup of buttermilk! I was freaked out by the buttermilk at first, but then I remembered that red velvet cake also uses buttermilk. Fine. I'll deal with it.

So, I figured I would make cupcakes so the cake would last longer (someone in my house cuts big slices of cake...), and then add a little kick with some raspberry flavor throughout. I almost went with cherry instead of raspberry, but I feel like raspberry is more classic with chocolate.

Anyways... these cupcakes turned out great! They were super moist, had a nice soft texture, and didn't taste grainy like some gluten free baked goods can. I do wish the cake mix was more chocolate-y though, which is odd because it's a "decadent" chocolate cake mix. Next time I'll add 1/2 cup chocolate chips into the mix, that'll do it.

Ingredients:
1 box cake mix
5 tbsp unsalted butter
2 eggs
1/2 tsp vanilla
1 cup buttermilk
1/4 cup + 1/3 cup raspberry preserves (seedless if possible*)
1 container gf cake frosting (vanilla or chocolate)

*Note: If you don't have seedless preserves (I couldn't find seedless), just heat jam in microwave until a liquid, then press through a sieve and strain out the seeds.

Directions:
1. Prepare cake mix according to box directions
2. Fill cupcake containers about 1/3 full with cake batter. Spoon in about 1/2 tsp raspberry jam. Top with another scoop of cake batter until about 2/3 full.
3. Bake according to box directions
4. Mix frosting with the remaining 1/3 cup raspberry preserves. Let chill.
5. Frost cupcakes. Top with fresh raspberries!

RECIPE - Gluten Free Buttermilk Fried Chicken

I know what you're thinking... "No clucking way!!". But yes, it's true, you can make amazing fried chicken gluten free. Dare I say better than the original?? You'll have to try it for yourself.

Ingredients:

For the marinade:
2 - 2 1/2 lbs chicken pieces
1 quart buttermilk
1 tbsp Thyme
1 tbsp paprika
1 tsp cayenne pepper
2 tbsp hot sauce (ex: Franks, Louisiana)
black pepper

For the dredge:
3 cups GF All Purpose Flour (I used Bob's Red Mill GF All Purpose Baking Flour)
2 tbsp paprika
2 tbsp garlic powder
1 tbsp cayenne pepper (yes, 1 tablespoon)
salt and black pepper

For frying:
A lot of vegetable oil

Directions:
1. Pour the buttermilk into a non-metal bowl or ziploc bag big enough to hold chicken. Add spices and hot sauce mix together.
2. Add in chicken pieces. Stir to make sure each piece is coated with buttermilk.
3. Let sit in the refrigerador overnight.
4. Heat oil in a deep fryer or large pan over medium-high heat.
5. In a ziploc bag, mix GF flour and spices together.
6. Remove chicken pieces (1 or 2 at a time), shake off excess buttermilk, and dredge in flour mixture. Shake off excess flour, and slowly drop into oil. Be sure not to overcrowd the fryer/pan.
7. Cook chicken for approximately 11-12min for thighs, 9-10min for drumsticks, 7-8 minutes for wings, and 9-11min for breasts. This will vary depending on how big your chicken pieces are, and how hot your oil is. Make sure that between batches you let the oil reheat.
8. Once cooked, remove chicken and place on paper towels. Sprinkle with a little more salt and pepper.