PRODUCT REVIEW - Whole Foods Gluten Free Cupcakes

If this doesn't say "LOVE", then I don't know what does. The only way this could scream "LOVE" more is if it was filled with diamonds and jewels. I assure you, though, it did not. I checked every inch of this cupcake.

I don't know where Whole Foods gets their store brand gluten free cupcakes from, but I really wish I did. These are the perfect, quintessential cupcakes, the things you picture in your head when you're dreaming of the most perfect cupcake. The have all the best qualities of cupcakes: moist, light, sugary-sweet, uber chocolatey, and fun to eat.

Don't worry, they also come in vanilla vanilla (cake + frosting) if you're not in a chocolate explosion kind of mood. Also, don't look for them in the bakery section, they're in the FROZEN foods aisle. If you haven't noticed, lots of gluten free baked goods are kept frozen, and for good reason. The flours used in gluten free baking tend to dry out rather quickly, so keeping them frozen keeps them fresh.

The only downside to these cupcakes is that they are slightly expensive ($7 for a 4-pack), but this is still less than what you'd pay at a gluten free bakery. They are also really high in calories (over 400 per cupcake), but it's easy to split in half (or just suck it up and do some extra crunches!).

I'm very glad Valentines Day (aka my excuse to eat candy and sweets ALL day) is tomorrow. I don't think I could keep myself from these cupcakes much longer...

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!