Several years ago I started buying Immaculate Baking‘s refrigerated cookies at the grocery store. It was such an easy way to bake hot, fresh cookies. Plus, I like that they use unbleached flour and other natural ingredients. They have partnered with the Non-GMO Project and are pursuing verification on every product they make. I was so surprised a few weeks ago when I walked into Target and saw a box of Immaculate Baking Gluten-Free cookie mix sitting on a shelf. I whipped out my phone and took a picture and posted it to Instagram. (Don’t judge – I know there are others who get excited at the grocery store.) I didn’t buy the box at the time, but since then I have tried it, along with Immaculate Baking’s Chocolate Cake Scratch Baking Mix. If I am only allowed one word to describe them it would have to be #thesemixesareincrediblydelicious. (Does that count as one word?)
I love that I know what the ingredients are. For example, the chocolate cake mix ingredients are: sugar, wheat flour, organic cocoa powder, baking powder (baking soda, cream of tartar), corn starch, salt, natural vanilla flavor. Sounds like a scratch mix to me.
Making them was a cinch – all I had to do was mix them with 1 1/4 cups of milk, 1 1/2 sticks of butter, and 4 eggs. To top them off, I made my own homemade vanilla buttercream. It’s my favorite icing. Ever.
Homemade Vanilla Buttercream Icing
- 2 sticks butter softened
- 3 cups powdered sugar sifted
- 2 Tbsp whole milk
- 1 -2 tsp vanilla extract
Beat butter at high speed in an electric mixer until light in color. Reduce speed to low and gradually add powdered sugar.
Once sugar has been incorporated into the butter, add milk and vanilla and whip at high speed for 3-5 minutes.
Spread or pipe frosting onto cupcakes.
Be on the look out for Immaculate Baking mixes. I know that there are at least four new box mixes: Brownie Scratch Baking Mix, Gluten-Free Double Chocolate Cookie Mix, Chocolate Scratch Baking Mix, and Yellow Scratch Baking Cake Mix.