Utilizing the miraculous gluten-free mixes below, easy egg substitutes, and a wonderful oven, I created flawless black and white (chocolate and vanilla) cupcakes, mini-mini cupcakes, and sugar cookies. Pick up some unintentionally vegan Duncan Hines frosting (nearly every flavor happens to be dairy-free except “cream cheese”), and go to town!
- Betty Crocker’s Gluten-free Chocolate Cake Mix: used Ener-G egg replacer, worked beautifully. They’re a devil’s food cake consistency.
- Betty Crocker’s Gluten-free Yellow Cake Mix: used “flaxeggs” (which you can see in the light cake so maybe use Ener-G instead) and they came out perfectly!
- Cherrybrook’s Gluten-free Sugar Cookie Mix: only calls for non-dairy margarine and some non-dairy milk and mixed up beautifully. Tasted bakery/store-bought