These Gluten Free German Chocolate Cupcakes take less than 10 minutes of hands on time to make and taste so much like the “real” thing!
A few days ago, I was sharing with you how much I enjoy making this time of year special for our family. It seems like everywhere I turn there is a reason to celebrate. Life just feels better to me when I take the time to make the little things – like a night in with special TV – memorable.
One night I’m looking forward to is watching the 49th Annual Country Music Awards on November 4th. It will air LIVE from Bridgestone Arena at 8/7c.
Although I love to make things special for the kids, I don’t always have hours to spend doing this.
Since Martha White® is a sponsor for the awards this year, it only seems fitting that I use their Baking Mixes that I picked up at Kroger to create a recipe we can enjoy that evening. We all need a little treat while we enjoy all the performances. Using a mix will save me so much time. Can I get a YAY for not having to mix 47 different gluten free flours?
When I think of Martha White®, I always think of southern food. I’m pretty sure this recipe, which I’ve made with their Gluten Free Chocolate Mix, isn’t traditionally southern. It is, however, a riff on a favorite cake that my very southern Grandmother used to make.
Surprisingly, it tastes strikingly similar to the “real thing”. My Dad, who typically avoids anything gluten free, was amazed. Not just that they tasted good but that they tasted like “real” German Chocolate Cake.
- 1 package Martha White Gluten Free Chocolate Chocolate Chip Muffins
- 1/3 cup milk
- 1 egg, beaten
- 1/4 cup chopped pecans
- 1/4 cup sweetened coconut flakes
- 1/2 cup evaporated milk
- 2 teaspoons arrowroot powder
- 3 tablespoons coconut palm sugar
- 1/2 teaspoon vanilla
- Preheat oven to 300 degrees. Toss pecans and coconut for 5 minutes. Remove from heat and set aside.
- Increase heat to 425. Line a mini-cupcake pan with 16 cupcake liners. In a medium bowl combine muffin mix, milk, and egg. Whisk until smooth. Divide evenly in the prepared cupcake pan. Bake for 11 to 12 minutes. Remove from oven and allow to cool.
- Meanwhile, make topping by combining evaporated milk, arrowroot powder, and coconut palm sugar in a small saucepan. Cook over medium heat until bubbly, whisking often. (Make sure you watch it - it can burn quickly!) Remove from heat and add half of the pecan and coconut mixture.
- Spread topping over cupcakes and top with remaining pecans and coconut.
- Meanwhile, heat a saucepan to medium high heat. Add evaporate milk, arrowroot powder, and coconut palm sugar. Cook until bubbly and then stir until thickens, about one minute. Add vanilla. Remove from heat and stir in 1/4 cup of the chopped pecan and coconut mixture. Allow to cool to room temperature. Spread over muffins and top with remaining pecan and coconut mixture.
This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.