Sunday, February 14, 2016

Sunday Spread: Gluten Free Cookies and Cream Cupcakes

I know I talk a lot about how I stay away from sugar.  And I really do try to on a daily basis.  However, there are special occasions (birthdays, holidays, Thursdays) when I do indulge.

One such occasion recently was Thanksgiving.  I was asked to bring a gluten free dessert.  Here is what I came up with.  Adapted from this recipe (mine are not as photogenic, but I promise they are to die for!!).

makes 12-24 cupcakes

Cupcakes
1 box gluten free cake mix
1/2 cup butter, melted
1 cup water
3 eggs
24-30 gluten free oreos - I love the Glutino brand

Filling
13 oz jar Marshmallow Creme
1/2 cup butter, softened
1/4 teaspoon gluten free vanilla
1/4 cup half and half
1 1/2 cups powdered sugar

Frosting
2 cups butter
1/4 cup half and half
2 teaspoons gluten free vanilla
8 cups powdered sugar
15 gluten free oreos, crushed

Large Ziploc bags, or pastry bags if you're fancy.

Cupcakes: Preheat the oven to 350*F. Line muffin tin with liners. Place an Oreo in the bottom of each liner.

Combine the cake mix, butter, water, and eggs. Mix on medium speed for 2-3 minutes until the batter is smooth.  Fill the liners 1/2 way. Bake for 18 minutes or until the tops spring back when lightly touched.  Note:  I have found gluten free products tend to bake/cook/burn faster than regular products, so watch it closely toward the end.

Pull out the cupcakes and place on a baking rack, allowing them to cool.



Filling: Beat the Marshmallow Creme, butter, vanilla, and half and half on medium until it is smooth. Lower the speed, then slowly add the powdered sugar.  Increase the speed to medium for about a minute.  Place a large Ziploc bag into a cup and fold over.  Scoop the filling into the bag.  Zip close and refrigerate until it is time to assemble everything.


Frosting:  Beat the butter, half and half, and vanilla on medium until smooth.  Lower the speed, then slowly add the powdered sugar. Increase the speed to medium-high and beat for 2 minutes. Fold in the crushed Oreos.  Place a large Ziploc bag into a cup and fold over.  Scoop the filling into the bag.

Now it's time to assemble everything!  Cut a small hole in the center of the cupcake.

 


Next, cut a small hole in the corner of the Ziploc bag of the filling.  Squeeze the filling in the center of the cupcake. 


Cut a small hole in the corner of the bag of frosting.  Pipe the frosting on the cupcakes.


YUM!!!  These are very rich, but I could still eat every single one!  Enjoy your treat!

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