These little cupcake cuties are not an original. I used a gluten-free mix that I had been wanting to try. It's Gluten-Free Pantry's Old-Fashioned Cake and Cookie Mix and quite tasty. I like it because it doesn't have any tapioca flour in it, which most gf lovers will tell you is fine, but my body heartily disagrees. I have to be more choosy and GF Pantry stands up to the test. These little morsels were soft, sweet, and comforting with just the right crumb. They even stood up to the Day 2 test: will they become dry and brittle or taste like dirt? Nope. They stayed relatively soft and the crumb stayed mostly intact. I have made my own cupcake and cake versions which last longer and are a little more moist, however, for a package mix, these are great!
The icing on the top is Martha Stewart's Seven-Minute Frosting piped on and Let's Do...Sprinkelz Chocolatey sprinkles which I purchased at Whole Foods. I am a natural girl - as much and as often as I can be.
By the by, I used honey instead of corn syrup in Martha's recipe and it worked great. Love honey! Here's a little secret: you can use honey instead of corn syrup in a variety of things like caramels (I'll have to make some soon), frosting, homemade candies, and of course, drinks and sweet tea. I am blessed because my mother and step-father have a few honeybee hives all of their own, so they keep me well-stocked.
So, if you're in the mood for a little sweetness or something sassy with a kick, these little cupcake cuties are sure to tempt you in a delicious way.
