View the Original Post
Football season is getting very close, and John and I are getting very excited about watching our favorite college teams. To help get into the spirit of things I made Georgia and Alabama themed cupcakes this past weekend.
We’re in an area where the grocery stores do not carry many gluten free flours, and my personal flour stash is empty, so I started with Betty Crocker Gluten Free Yellow Cake mix. If you’ve been reading my blog or newsletter for long, then you already know how I feel about mixes (gluten free or otherwise). They’re not great! Since I wanted these cupcakes to be absolutely delicious, I felt compelled to deviate from the recipe on the back of the box and try to fix.
The Betty Crocker mix tends to produce cakes that are little bit tough. There’s a noticeable resistance, particularly at the bottom of the cake, when you bite through it. I wanted to remove that toughness from the cake. Since I couldn’t adjust the flours (because I didn’t have any on hand), I decreased the number of eggs and increase the amount of butter.
Why did this work? Well, the basic ingredients in a cake are flour, eggs, fat, and sugar. The flour and eggs create the physical structure of the cake, while the fat and sugar tenderize the cake. I like the moderate sweetness of this cake, so I decrease the eggs (a structure builder) and increased the butter (a tenderizer). The combined effect of these changes resulted in cupcakes that were tender, but still held their form well.
Georgia’s colors are red and black; Alabama’s are crimson and grey. Since the cake mix was yellow, I knew that I needed to add red food coloring. I also decided to add cocoa powder to help darken the red so that I could get more of a crimson color. Red food coloring + cocoa powder = Red Velvet Cake Red Velvet Cake is a traditional Southern favorite to it seemed ever so appropriate.
However, the color of the cupcakes ended up being more Mississippi State than Alabama or Georgia. I guess that means more cupcake experiments for this weekend =) (Update: I’ve adjusted the Alabama color instructions below so that they now result in a cupcake that matches an Alabama jersey. The tops still look more like Miss State, but the insides are the correct color.)
By the way, I used red food coloring and I know a lot of people prefer not to. I would have loved to use a natural coloring that does not contain food dyes, but I was limited to what was available in the grocery stores near us. Here’s an online source that a reader recommended last year: www.naturalcandystore.com
I’ve included my best guess for the coloring combos for different SEC teams at the bottom. I’m hoping to refine those a bit this weekend, but if you do your own experiments and come up with a color combination that I don’t have, please let me know in the comments and I’ll add it to the body of the post.
The Betty Crocker mix is quite over-leavened, meaning that it has too much baking power/soda for the amount of flour included in the mix. The result is that the finished cake is never level. This is quite problematic when you want a layered cake to have even layers, or when you want to draw a design on top of a cupcake.
The only real solution for fixing an over-leavened mix is to add more flour and sugar. The problem with this solution is that it could take quite a few trials to figure out the right amount to add.
There is a cheat solution for cupcakes though. When you bake a cupcake, the sides set first and the middle sets last. If the sides of the cupcake set quickly, then the top of the cupcake rises up into a dome before the tops set. By reducing the temperature of the oven areas of the cupcake cook more evenly and the result is a flatter cupcake.
* Consult the SEC colors section below for the amount of food coloring and cocoa**
Both will be red cupcakes with white icing; the Alabama will have the script A; the Georgia will have a black G with red oval
Pour the cake mix’s dry ingredients into a large mixing bowl. If you are adding cocoa, add it to the dry ingredients. Melt the butter and allow it to cool for a few minutes. Then add the melted butter, eggs, extract and water and food coloring to the dry ingredients. Mix well.
Since I needed to make Georgia and Alabama cupcakes I added 2 oz of red food coloring to the batter and then made 18 cupcakes for Georgia. I then added the 1/4 c. cocoa and an additional 1 oz. of red food coloring to the batter to make crimson batter for the Alabama cupcakes.
Pour the mix into a lined cupcake pan and bake in 325 degree oven (be sure to preheat) until the centers are firm. Take the cupcakes out and remove them from the pan to cool. Once the cupcakes are completely cool, then you can apply the icing and any additional decorations.
* If you need the cupcakes to be casein free, then substitute coconut oil.
(You may need to finagle the amounts of red and yellow dye if you’re trying to match the orange to a specfic school color. Orange cupcakes are not allowed in my house other than on Halloween, so you’re on your own for testing for now!)
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!