This is where I talk about the Pioneer Woman disaster. My great plan (that I had been working on for a month) was to travel an hour and a half away with two great girl friends to go to the book signing of Pioneer Woman. We were going to meet several awesome girls (friends and bloggers) there. It was one of my BFF’s birthdays so I was surprising her with the trip. So imagine: Beautiful day, got off work early, had made awesome gluten free cupcakes the night before, chicken salad and a veggie tray. I got the oil changed in the SUV and had it cleaned. I stopped by the grocery store to pick up ice for the cooler. Came out, my car wouldn’t move. It was dead. Engine purred, gas pedal would not engage. After several hours of working with mechanics, the Mitsubishi dealer via phone, arranging towing etc. it was too late to travel to Charlotte and get there in time. My surprise for my BFF was blown. My chance to meet the Pioneer woman and have a girl’s road trip, GONE in the blink of a failed Pedal Pressure Sensor.
I was distraught. My BFF and I tried to salvage the evening with a trip to Outback, a browsing session at our local bookstore, and a rousing game of scrabble. We have our PW cookbooks and each other’s company, and delicious simple desserts. In honor of Sarah’s Birthday, I created an easy gluten Free Cupcake. Simple and sweet decadent with a fancy trashy name. So what’s in a name? Since these little cupcakes came out crossed somewhere between a backwards Boston cream pie and a Ho Ho cake, they are named Boston Ho’s. And well, it makes the 12 yo boy that lives in my brain giggle like a school girl. Deceptively simple, extremely good, funny name, gluten-free.
Boston Ho Cupcakes
1 box Betty Crocker Gluten Free Devils Food Cake Mix
Vanilla Pudding (I used Homemade and will post the recipe soon)
Vanilla Icing (I use a homemade Butter Cream but you can use your favorite store brand).
Make batter according to package directions. Fill cupcake tins with liners about ¾ full. Bake per box instructions. Let cool completely. Using a pairing knife, cut a cone out of the center of each cupcake. Cut tip off cone and save the top circle of each.
Gently spoon vanilla pudding into the hole. Cover with cake circle. Pipe with frosting. Serve.