On Friday night, my husband and I stopped at the Williams-Sonoma in Winter Park, where I bought Cup4Cup Wholesome Vanilla Cake Mix. Until Friday, I didn't even know this product existed. Being a huge fan of Cup4Cup, I had to try it, even though I definitely prefer chocolate or red velvet cupcakes.
The mix is gluten free, dairy free, and non-GMO. It is made with Wholesome Cup4Cup Flour, a high fiber blend, which I have used to make Banana Muffins and Mexican Chocolate Banana Muffins. Cup4Cup Wholesome Flour contains brown rice flour, white rice flour, ground golden flaxseed, rice bran, and xanthan gum. The vanilla cake mix also contains sugar, baking powder, natural vanilla flavor, baking soda, and salt. The only allergen warning is that it is processed in a facility that also processes milk.
You can make two 8" rounds or 18 -24 cupcakes with Cup4Cup's vanilla cake mix. The directions are very simple - whisk together 4 large eggs, 1 cup of milk or dairy alternative, and 3/4 cup of oil (canola or coconut oil); add the pouch of cake mix, and whisk until well incorporated. I used lowfat milk and Spectrum organic canola oil, and decided to make 18 cupcakes, which baked in 18 minutes in a 350 degree oven.
I allowed them to cool in my cupcake pans before frosting them with a vanilla buttercream that I added some crushed raspberries to. For the vanilla buttercream, I mixed 3 cups of powdered sugar with 1 stick of unsalted butter, 2 tablespoons of milk, 1 teaspoon of vanilla extract, and a pinch of kosher salt. I beat the ingredients in my mixer, using my flat beater, for about 3 minutes, until the frosting was fluffy. This frosting recipe is from the back of a discontinued gluten free vanilla cupcake mix from Williams-Sonoma. I stirred in some crushed raspberries before frosting my cupcakes last night. My whole family was impressed by the cake mix, which made moist and flavorful cupcakes, and they made for a fun dessert on Fat Tuesday.
I wasn't initially crazy about my frosting choice, but it was so much better today after I allowed it to set in the refrigerator. I always store leftover cupcakes in the fridge in an airtight container. Sometimes I allow them to come to room temperature for about 20 minutes before serving, but I ate one right out of the fridge today for lunch, and it was just perfect. The frosting had set nicely, and the cake was still moist, even though it was cold. Next time, I am thinking about making chocolate ganache to go with my cupcakes.
Both my husband and I thought the unfrosted cupcakes tasted a little bit like muffins, because of the texture the wholesome flour lends to the cake mix. Overall, we were really impressed by Cup4Cup's Wholesome Vanilla Cake Mix, and would buy it again. The mix can be purchased locally at the Williams-Sonoma stores in Winter Park or the Mall at Millenia, or it can be ordered online here.
What are your favorite Cup4Cup products?
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