1
stick (1/2 cup) butter, softened (called for on the package)
3
eggs (called for on the package)
2
teaspoons gluten-free almond extract (substituted for the gluten-free vanilla called for on the package)
1
zest of lemon
12
tablespoons gluten-free, seedless raspberry jam
1
tub (12 oz) Betty Crocker™ Whipped Butter Cream Frosting
Flowers, non-perils, colored sprinkles, fresh raspberries, or other preference
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Steps
1
Begin by gathering your ingredients.
2
Preheat oven to 350° F. Spray regular-size muffin tin with non-stick baking spray.
3
Combine cake mix, water, butter, almond extract, eggs and lemon zest. Beat on low speed 30 seconds, then medium speed for 2 minutes. Divide batter evenly between muffin cups and bake for 18-23 minutes, just until done and toothpick inserted in center comes out clean. Remove to cooling rack and cool completely. (Speed cooling in fridge if desired.)
4
With a small, sharp knife, level tops and cut mini cakes in half.
5
Invert the cake. Add 1 Tbsp jam to center, keeping jam away from edges of cake.
6
Top with remaining half (so mini cake bottom is now on top).
7
Using a small knife, spread frosting on sides and tops of cake. Garnish as desired.
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Keep a separate small knife in a glass of hot water. After frosting a mini cake, run the hot, wet knife over the frosting to smooth it.
Betty Crocker™ makes a gluten-free devil's food cake mix and gluten-free chocolate frosting, too! Gluten-free raspberry jam would be a great filing, or thick, gluten-free hot-fudge sauce.
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No nutrition information available for this recipe
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