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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen...
    2. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
    3. Scott Adams
      - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid mul...
    4. Scott Adams
      - Scott Adams commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      2

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      Better to know late than never, and it is too bad they did not test you for it earlier!
    5. Scott Adams
      0

      Koikoi Trading Inc., Issues Allergy Alert on Undeclared Wheat and Sesame in FU ZHOU FISH BALL

  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,323
    • Most Online (within 30 mins)
      7,748
    bttyknight83
    Newest Member
    bttyknight83
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after  eating them.  If it happens a few times after eating the same foods- I cut back or avoid them. for this reason I avoid dairy and eggs.  So far this has worked well for me.  oh, I have some of Bob's Red Mill Mighty Tasty Hot cereal and I love it! it's hard to find but I will be looking for more.  for the next few weeks I'm going to be concentrating on whole fresh fruits and veggies and beans and nuts and seeds. I'll have to find out if grains are truly necessary in our diet. I buy brown rice pasta but only eat that maybe once a month at most. Never liked quinoa. And all the other exotic sounding grains seem to be time consuming to prepare. Something to look at later. I love beans and to me they provide the heft and calories that make me feel full for a lot longer than a big bowl of broccoli or other veggies. I can't even tolerate the plant milks right now.  I have reached out to the endo for guidance regarding calcium intake - she wants me to consume 1000mgs from food daily and I'm not able to get to more than 600mgs right now.  not supposed to use a supplement until after my next round of testing for hyperparathyroidism.   thanks again- you seem to know quite a bit about celiac.  
    • trents
      IBS-D vs Celiac

      By trents · Posted

      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
×
×
  • 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.