That right there, friends and celiac countrymen, is a chocolate cherry gluten free cupcake, made from a gluten free devil’s food cake mix by Betty Crocker.
Fact: this is the best cupcake a celiac will ever eat. I swear to God, and it’s the only legit way I can convince you, it tastes exactly like a wheat-y cupcake. Betty Crocker does not f-ck around. And for $2.99 a box it is MILES cheaper and faster than me pulling some together with my gf flour, xantham gum, mismatched measuring spoons and 20 month old wanting to “help.” I added in a few globs of cherry pie filling (DO NOT JUDGE) to each muffin tin and the result was pure f-cking magic in the mouth.
That terrible toothpaste-looking icing is a really tart and lovely cherry butter cream that I made with the leftover pie filling (AGAIN, DO NOT JUDGE), butter and gf icing sugar. It was looking glorious for the first few blasts of the beaters and then I dared to dream and added another glob of cherries. It suddenly separated like my parents in 1986 (ZING) and nothing I did helped. It still tasted really really good but those teeny tiny knobs of butter just took away the full pretty factor. Shame.
But again, despite the icing flop, this is so goddamn good. Fluffy, light, a little sticky, moist for days and perfectly chocolate-cherry-y, I could eat 12 for dinner and then 12 more for breakfast the next day.
You sweet SWEET ass talker Betty Crocker. Thank you.
Recommended for a fast and delicious dessert for yourself, kids, husband, but mostly you.
Best served on a small delightfully patterned plate, so even the crumbs look great.
Gluten Free Authority rating: a rousing and high kicking 11/10. (CRAZY TALK)