It’s no secret that those with food allergies and intolerances can sometimes feel short changed when it comes to new product releases, or in our case, the lack of new products suitable for us. Betty Crocker however, are the latest large brand to introduce a new gluten free baking-mix range alongside their main products, so I was more than happy to take up the offer of testing them out!
Their gluten free offering comprises of three baking mixes which include chocolate brownies, chocolate chip cookies and Devils Food cake, and a gluten free velvet chocolate icing tub.
As a mid week treat last week, I decided to give the Devils Food baking mix a go, but rather than make one large cake, I made them into cupcakes (as a cake, the mix serves 12, or as cupcakes the mix will make 24). What I really like about the pre-made mixes is that you don’t have to be budding baker to get stuck in – in fact, these mixes couldn’t be any easier to use!
- 1 box of Betty Crocker Devils Food mix
- 1 tub of velvet chocolate icing
- 4 eggs
- 125ml vegetable oil
- 250ml water
- Heat the oven to 180 degrees
- Grease and line two 8inch cake tins, OR prepare two muffin trays with cake cases
- In a bowl, mix together the Betty Crocker mix, water, oil and eggs and whisk for 2-3 minutes until well combined
- If you’re making one cake, divide the mixture between the two tins, OR, fill da h of your cake cases with a generous spoon of mixture
- Bake in the oven for 25-30 minutes for one cake, OR, 20-25 minutes for cupcakes. The sponge should bounce back when pressed, or a skewer inserted in the centre of the cake should come out clean
- Once baked, cool on a wire rack ready for icing
- The chocolate velvet icing is ready to use straight from the tub – for one large cake use the icing to sandwich the two layers together and then decorate the top, or for cupcakes, simply decorate straight on the top in whichever design you like!