Health Column: Chocolate Kinnitoo cupcakes, a gluten-free treat
LIVING AGAINST THE GRAIN
Free Press Health Columnist
The last couple months have been crazy and, since things settled down this past week, I decided to visit one of my favorite hobbies: baking!
I found a recipe a while back for Chocolate Kinnitoo cupcakes, and since then it’s been sitting on my kitchen counter — taunting me.
2 packages Kinnikinnick Chocolate Kinnitoos
1 package Kinnikinnick Chocolate Cake Mix (mix according to directions on box)
8 oz. cream cheese, room temperature
1/2 cups butter, room temperature
3 3/4 cups powdered sugar
1 tsp. vanilla
Preheat oven to 350 degrees. Mix packaged cake mix according to directions. Take 1/2 package cookies and chop coarsely and add to cake mix. Line and fill the cupcake tins and bake according to the directions on the box.
In large bowl, cream together butter and cream cheese. Add vanilla and powdered sugar slowly until blended well. Chop the other ½ package of Kinnitoos finely and add to frosting. Once cupcakes are baked and cooled, decorate with icing and remaining package of Kinnitoos.
I couldn’t find the chocolate cookie with the chocolate center, so I purchased the regular ones with white frosting. I was very impressed with how easily the batter went together, but I was still skeptical on how the cupcakes would turn out with cookies in them. The frosting was very easy as well.
The cupcakes were amazing. Kinnikinnick’s cake mix tasted like a real cake and the texture was very smooth. If I wouldn’t have known better, I would have thought it was a regular cupcake.
The icing also tasted smooth and creamy, and my co-workers were very impressed with the chopped cookies in the icing.
The other thing that impressed me with these cupcakes was that they were still moist and delicious a couple days later. I usually find that gluten-free baked goods go dry quickly, but these did not.
All in all, if you are looking for a special cupcake recipe, the Chocolate Kinnitoo Cupcakes are easy and great for everyone. This recipe could possibly make non gluten free as well using a cake mix and Oreo cookies, so go ahead and experiment!
Do you have a recipe that you’d like me to make? Email me at email@example.com. I’m up for the challenge!
GJ Free Press health columnist Angela Wetzel has celiac disease and is president of Gluten Free Grand Valley, a support group for those with celiac disease and wheat allergies. Contact her at firstname.lastname@example.org or visit Gluten Free Grand Valley on Facebook.
Support Local Journalism
Support Local Journalism
Readers around Glenwood Springs and Garfield County make the Post Independent’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Each donation will be used exclusively for the development and creation of increased news coverage.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User
The Colorado Oil and Gas Conservation Commission (COGCC) is scheduled to host a pair of public meetings on the Western Slope next week, including a visit to Glenwood Springs to hear comments about oil and…