I feel incredibly guilty sharing this recipe, not because you are going to become addicted to these cupcakes, which you are, but because they are so easy! Last month I won a Pamela’s Bakery prize package from Saxifrage at Sweet Sensitivity. I promised to share how I used the items and I didn’t make an exception for embarrassingly easy recipes.
Bring milk to a boil. Place tea bags in milk and let them steep for 10 minutes. Squeeze milk out of bags and discard tea bags.
Preheat oven to 325 degrees.
Add cake mix, eggs, oil and milk to a mixing bowl. Mix on medium-low for 2 minutes.
Pour batter into greased or lined cupcake tins ( I fill 18 instead of the recommended 14, which creates a better frosting to cake ratio.)
Bake for ~23 minutes or until an inserted toothpick comes out clean.
I used Pamela’s Vanilla Frosting Mix to frost the cupcakes. When I first saw Pamela’s Frosting Mixes, I wondered who or why someone would buy a packaged frosting mix. Then I realized that the frosting mix contains gluten free vanilla, so it is perfect for family and friends who do not normally keep a gf kitchen, but want to bake something for us when we visit.
If you don’t feel guilty doctoring cake mixes to create delicious desserts you might enjoy Easy Applesauce Cake, Easy Triple Chocolate Cake, or Easy Pumpkin Spice Cake, which are all made with a Pamela’s Bakery Gluten-Free Cake Mix.
For more cupcake ideas, visit Cupcake Tuesday.
For more gluten-free recipes, visit Gluten-Free Wednesdays.