Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Strawberry Cupcakes

zus888

Recommended Posts

zus888 Contributor
zus888
Posted

I just made this - in cupcake form:

Open Original Shared Link

I used Betty Crocker yellow cake mix, and added 2oz of cream cheese to the cake recipe. Holy AMAZING cupcakes!!! They are pretty much perfect!!!

I used my traditional vanilla icing, instead of her frosting and they were divine!! I'm interested in seeing if there's any change in taste or texture tomorrow when I'll be eating them for dessert as a replacement for the birthday cake everyone else will be having.

My non-GFD hubby ate two and thought they were delicious and I'm certain he couldn't tell they were gluten-free. Heck, I couldn't tell they were gluten-free! And I've only been doing this for 10 days, so my taste buds are still very familiar with their gluten-free counterpart.

Anyway, thought you all would want to know. Happy baking!!

Now just to get some of the other flours to find a way to make this from scratch... B)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cassP Contributor
cassP
Posted

that looks YUMMMM.. and you adding cream cheese to the cake is a genius idea! i wonder if it would taste okay if i skipped the gelatin?? i dont like the idea of gelatin at all...

ya- im gonna have to make this :P

zus888 Contributor
zus888
Posted
  • Author

that looks YUMMMM.. and you adding cream cheese to the cake is a genius idea! i wonder if it would taste okay if i skipped the gelatin?? i dont like the idea of gelatin at all...

ya- im gonna have to make this :P

I wasn't fond of the idea of the gelatin either, but all the gluten-free strawberry cake recipes call for it. I figured, it must be necessary somehow.

Mizzo Enthusiast
Mizzo
Posted

I have made 2 of her recipes and now am ordering her book from Amazon. I have given up on the from scratch recipes after a year, as they just are not as good as the premixes in the store.

tea-and-crumpets Explorer
tea-and-crumpets
Posted

that looks YUMMMM.. and you adding cream cheese to the cake is a genius idea! i wonder if it would taste okay if i skipped the gelatin?? i dont like the idea of gelatin at all...

ya- im gonna have to make this :P

The gelatin helps with the structure of the cake. May I ask what about gelatin bothers you?

zus888 Contributor
zus888
Posted
  • Author

For me, I just prefer to have a "from scratch" item, so, really, I prefer no cake mixes or gelatin. But, this turned out really good.

So, they sat at room temperature for about 24 hours. They were AWESOME out of the oven. Very cake-like. Today, the texture has turned a tad more dense and muffin-like. Still very tasty, but not quite the same texture as they had out of the oven. They sink a bit on cooling and, I think, sink a bit more as time passes. I froze most of them. According to one of the recipes (not this one), they should keep in the fridge for a few days (maybe a week), on the counter for 24 hours, and in the freezer for a month. I have them wrapped tightly in the freezer. So, we'll have to see how they turn out after defrosting.

So, there's your review! Hope it helps!!

cassP Contributor
cassP
Posted

The gelatin helps with the structure of the cake. May I ask what about gelatin bothers you?

isnt it ground up animal bones?? i'll eat salmon bones... but regular animal bones bothers me- i dont even know WHAT animals they are... i dont eat pig.. and i would be scared of mad cow if they used cow bones

would the cake come out that bad without the gelatin?? i know it would probably help give it the structure that gluten normally would- but ive had some really really good gluten-free cake mixes- i recently tried the mix that uses a lot of chestnut flour- and it's DELISH

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


ciavyn Contributor
ciavyn
Posted

It comes from the collagen inside animal bones and connective tissues. So yes, if you have an issue with eating animal parts, you probably wouldn't want to ingest gelatin. Obviously, it affects those with a religious bent about eating animals, as well. But I don't have any of that personally, so I'll be trying out this recipe -- thanks!!

Roda Rising Star
Roda
Posted

Made this cake last night. It turned out great. I used the BC yellow cake mix and put in 2 oz of cream cheese to the batter(I started doing this in Dec. and it helps increase the moisture) and it turned out great. My husband loved it!

sa1937 Community Regular
sa1937
Posted

I suspect the strawberry gelatin adds both flavor and color to the cake. I haven't made a strawberry cake since the 60's. And it also called for the gelatin.

I've never tried adding cream cheese to a cake mix...have to try that sometime. I have had excellent results baking gluten-free mixes the first day but they definitely tend to dry out by the second day. Occasionally recipes also call for instant pudding, which I guess would also add moisture to the finished product.

Today is the day I absolutely need to place an order to get this cookbook...but I need to add something to it to get free shipping.

Here's a recipe for Lemon Lover's Cupcakes that has turned out exceptionally well for me using a BC yellow cake mix

Open Original Shared Link

zus888 Contributor
zus888
Posted
  • Author

Oh! I'll have to try that too!

These were still fine after 24 hours. Just turned a little more dense like a muffin, but the moisture was still there. I'll have to wait and see how they are after defrosting from the freezer.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,676
    • Most Online (within 30 mins)
      7,748
    AW1851
    Newest Member
    AW1851
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.