Halloween is almost here which means it’s time to get perfecting those Halloween costumes and planning those Halloween bakes.
It’s no secret amongst my friends that I am the biggest scaredy cat. I am easily spooked and don’t do well with the grisly and gruesome side of Halloween; but give me pumpkin carving, cat costumes and treats galore and I’m a happy chappy!
Speaking of treats, today I’m going to share with you my recipe for Halloween Cupcakes.
At Halloween everyone should be able to have a treat. I decided I wanted to create a delicious cupcake that would be suitable for those with multiple food intolerances and after a bit of experimenting I came up with a recipe which is both gluten free, egg free and can be made dairy free.
In case you’re wondering, cupcakes don’t really need eggs to work! After a little research and a few experiments, I found that using soya milk helps to bind the ingredients together and a little extra raising agent helps the cakes to rise.
For decorations, I used ‘Creepy Coins‘ from Tesco which are both gluten free and egg free, but are not suitable for those with dairy intolerance. For dairy free decorations, you could try making these cute marshmallow ghosts instead!
Gluten Free/Egg Free Halloween Cupcakes (Dairy Free Options)
For the cupcakes:
150g gluten free self raising flour
150g caster sugar
20g cocoa powder
1.5 tsp Baking Powder
55g butter (or dairy free spread/sunflower oil)
150ml soya milk
1 tsp vanilla extract
For the Icing:
50g butter (or dairy free spread)
200g Trex (Crisco in America)
200g icing sugar
1 tsp vanilla extract
10 Halloween chocolates (I used ‘Creepy Coins’ from Tesco) OR
10 Marshmallow Ghosts (dairy free)
1. Preheat oven to 160 degrees C/Gas mark 3 and line a cupcake tin with 10 cupcake cases.
2. In a large bowl, mix together the cocoa powder, flour, sugar and baking powder.
3. Add the butter, vanilla extract and soya milk and give the ingredients a quick stir but don’t worry too much about any lumps.
4. Pour the mixture into the cupcake cases until they are about two thirds full.
5. Bake the cupcakes in the preheated oven for about 20 – 25 minutes, when they are ready the cupcakes should be firm to touch.
6. Leave the cupcakes to cool on a wire rack while you make the icing.
7. In a large bowl, beat the vanilla essence, Trex and butter with an electric hand mixer until soft then add the icing sugar and beat until you are left with a light and fluffy icing.
8. Transfer the icing to a piping bag fitted with a large 1 inch star nozzle, or one that is suitable for creating cupcake swirls.
9. Once the cupcakes are cool, pipe the icing onto each cupcake and decorate!