Ingredients for Cake:
1/2 cup butter, melted and cooled to lukewarm
1 cup water
1 (5.1 ounce) package instant vanilla pudding mix (make sure it's gluten free)
1 package gluten free yellow cake mix (Aldi brand or Betty Crocker are great)
1/2 cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
5 cups confectioners' sugar, sifted
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
Preheat an oven to 350 degrees F
Grease 2 mini cupcake pans (24 each)
Beat the eggs until combined; stir in the melted butter.
Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick.
Divide the batter between the prepared pans.
Bake until the cakes spring back when pressed lightly with a finger or a toothpick comes out clean, 15 to 20 minutes.
Cool completely on wire racks.
To make the filling:
Whip the room-temperature butter, cream cheese.
Slowly confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
When the cupcakes are cool, fill centers with frosting. (I use a pastry bag with a large tip- poke in bottom and squeeze to fill. Or- take the easy route and frost the top- or both!
I also like to make these in a cake pop pan and add the filling, then roll in powdered sugar.
These are great frozen!
Absolutely not my healthiest recipe, but for the gluten free, this will taste like a blast from the past! I'd say these are much better than the real thing. I triple the recipe! You can't eat just one!
http://www.ofto.us/blogs/recipes for more!