SUGAR FREE YELLOW CAKE MIX RECIPES

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GLUTEN-FREE SUGAR COOKIES RECIPE - BETTYCROCKER.COM



Gluten-Free Sugar Cookies Recipe - BettyCrocker.com image

Betty makes it easy to make sure everyone can enjoy your baking prowess. Get ready for extra smiles when you bake a batch of these colorful cookies, arguably the easiest and best gluten-free sugar cookies we’ve ever made! We made things simple by starting with a package of Betty Crocker™ gluten-free cake mix. Add in a few simple ingredients and quickly transform the mix into delicious ready-to-bake cookie dough. Don’t forget to have fun with your sugar decorating! Choose one or two festive colors if you have a holiday coming up or use a mix of colors for a happy variety of colorful gluten-free sugar cookies.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 40 minutes

Yield 18

Number Of Ingredients 5

1 box Betty Crocker™ Gluten Free Yellow Cake Mix
1/2 cup butter, softened
1 teaspoon pure vanilla extract
1 egg
Colored sugar

Steps:

  • Heat oven to 350°F. In large bowl, stir all ingredients except colored sugar with spoon until dough forms.
  • Shape dough by teaspoonfuls into balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten with bottom of glass dipped in colored sugar.
  • Bake 9 to 11 minutes or until set. Cool 2 minutes; carefully remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 140 , CarbohydrateContent 21 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 110 mg, SugarContent 11 g, TransFatContent 0 g

GLUTEN-FREE YELLOW CAKE RECIPE - GLUTEN-FREE BAKING



Gluten-Free Yellow Cake Recipe - Gluten-Free Baking image

An easy gluten-free yellow cake recipe. Dairy-free. Perfect for birthdays and other special occasions.

Provided by Elizabeth

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 13

2 1/2 cups gluten-free flour blend, see note ((12 1/2 ounces; 355 grams))
1 1/2 cups granulated sugar ((10 1/2 ounces; 298 grams))
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup vegetable oil ((7 ounces; 198 grams))
2/3 cup water or milk ((5 1/3 ounces; 150 grams))
4 large eggs ((about 8 ounces out of shell; 226 grams))
2 teaspoons vanilla extract
4 cups powdered sugar, sifted ((16 ounces; 453 grams))
3/4 cup Dutch-process or natural cocoa powder, sifted ((2 1/4 ounces; 65 grams))
1 cup butter or dairy-free butter replacement, softened ((8 ounces; 226 grams))
1/4 teaspoon salt
1/4 cup milk, water, or coffee (plus more as needed, see note (2 ounces; 56 grams))

Steps:

  • Preheat oven and prepare the cake pans. Adjust oven rack to center position. Grease two 8-inch round cake pans with gluten-free nonstick cooking spray. Preheat oven to 350 degrees F.
  • Make the Batter. Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl. Add oil, milk, eggs, and vanilla extract. Blend until smooth.
  • Bake the Cakes. Divide batter equally between the two prepared cake pans. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
  • Cool. Remove pans from the oven. Allow cakes to cool in the pan for five minutes and then turn out onto a wire rack to cool completely.
  • Prepare chocolate frosting. Whisk together powdered sugar, cocoa powder, and salt in a small bowl.
  • Beat butter for 30 seconds on high speed until light. Stop mixer. Add powdered sugar mix and milk or coffee. Mix, on low speed, until creamy. If frosting seems dry, add additional milk or coffee until smooth and creamy.
  • Frost Cake. When cake is cool, fill and frost the cake.

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