Welcome!

My name is Pamela Smerker and I am the girl behind Fronie Mae Bakes and P.S. I Don’t Know What I’m Doing. Check out my About page to the left for more info and don’t forget to check me out on Social Media.

My name is Pamela Smerker and I am the girl behind Fronie Mae Bakes and P.S. I Don’t Know What I’m Doing. Check out my About page to the left for more info and don’t forget to check me out on Social Media.

Super Moist Gluten Free Cherry Chocolate Cupcakes

Over the weekend I needed a dessert that our friends would enjoy, that was gluten free. I had made gluten free chocolate cupcakes before using King Arthur Flour's chocolate cake mix, but decided to add a little kick of flavor with Duncan Hines Comstock Pie Filling.


Here is how I did it...

Super Moist Gluten Free Cherry Chocolate Cupcakes
Yield 24 - 30 Cupcakes

1 box of King Arthur Flour Chocolate Cake Mix
1 21oz can of Duncan Hines Comstock Cherry Pie Filling
4 eggs

Mix these three ingredients in a bowl until combined, trying not to mash all the cherries. Fill cupcake liners 2/3 full. Bake per instructions on the box. 

The Creamiest Chocolate Buttercream Frosting

2 3/4 C Powdered Sugar
6 tablespoons Unsweetened Cocoa Powder
6 tablespoons room temperature Butter
5 tablespoons Heavy Cream
1 teaspoon Vanilla Extract
*2-4 tablespoons of Milk (to loosen frosting if too thick)

Whisk together sugar and cocoa powder. Add butter, heavy cream and vanilla. If frosting is too thick, loosen with a tablespoon at a time of milk. 


Enjoy! 

DFTBA,
Pamela

Summer Break 2014

Two Of My Favorite Things... Coffee Cake and Party Pretties