Naomi’s mom (Gaga) is always coming up with great, creative ways to make her family’s favorite recipes quicker and easier for those on a crunched time schedule. This recipe, which uses yellow cake mix as a base, is a perfect example of why something semi-homemade can be served proudly – this version of an old family favorite as good or better than the scratch version.
1 box Better Batter Gluten Free Yellow Cake Mix (you will also need eggs, oil and water OR white beans and water as per box instructions)
1 tsp lemon extract
1 Tbsp poppyseeds
Preheat oven to 350 degrees and line cupcake tins with 24 muffin papers
Prepare box cake mix as per box instructions, using either the eggs/oil/water or pureed bean/water instructions. Stir in 1 tsp lemon extract and 1 Tbsp poppyseeds.
Pour batter into liners, enough to fill each liner about 2/3 full. You should get around 24 muffins.
Bake as per box instructions for cupcakes, or until tops spring back when lightly touched. Allow to cool at least 5 minutes before serving. Allow to cool completely and store in an airtight container, for storage purposes. You may also freeze these and reheat by placing for 30 seconds to a minute in the microwave.