H’s great-grandmother was a baker of divine cakes–some homemade–but most, I am told, inspired by Betty Crocker. She was known to taste a bite of someone else’s cake at a covered dish event and murmur under her breath, “Well, you can tell it’s not Betty!”
My own attempts at gluten-free cakes and cupcakes have been met with comments like “Sort of like quinine,” or “My…hmmm…can I get a glass of water?” or “It reminds me of unflavored corn pone.” Usually Edward just licks off the frosting and leaves the cake for squirrels, much like this.
That’s why I got so excited a few weeks ago when the Betty Crocker Gluten-Free products showed up at my local grocery. I made the cupcakes to prepare for Edward’s school Valentine’s party, and paired with some Whole Foods dye-free sugar sprinkles, they were decent.
As Edward explained, “The icing was great, the sprinkles pretty good and the cake is not that bad.”
While these cupcakes looked exactly like their gluten-infused counterparts, they were still dry and crumbly. Betty’s fine, but we’ll keep looking for the PERFECT gluten-free cupcake!