in the kitchen: gluten free cupcakes

So tonight a friend and I decided to get together and make dessert. I have my obvious many food issues, and she doesn’t like chocolate, so my idea for making homemade peanut butter cups will have to wait. Tonight we went to the store and bought some Betty Crocker gluten-free yellow cake mix and some Pillsbury no-fuss frosting (free of just about everything I’m not supposed to have, which is a big deal–we considered making our own frosting out of confectioner’s sugar, but this seemed easier). The “recipe” was pretty easy, because it was a mix, so the only thing I had to alter was margarine instead of butter (it kills me that I have to use so many processed fake foods now, which is why baking is something I rarely do, but this was a special occasion).

21 minutes in the oven and they were nice and spongy, and after they cooled for ten minutes we iced, and I found some valentine sprinkles in the cabinet to make them look pretty. I ate three, because I am a disgusting heifer when it comes to dessert, especially after I’ve mostly given up sugar, and now I’m paying for it with a I-never-eat-sugar-anymore-and-now-my-body-can’t-process-it tummyache. Totes worth it, though. Friend took some home, and I have the rest in the fridge. Tomorrow is going to be a very low simple-carb and starch day to give my stomach a break.

Still, treats are good! And being a glutton is good if it teaches you not to be a glutton in the future, right?