Fun & Easy Gluten Free Recipes – Halloween Cupcakes
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Gluten Free Vanilla Cupcakes
- ¼ cup dairy-free butter substitute, softened (or real butter, if you eat dairy; you may also substitute coconut oil)
- ¾ cup granulated white sugar (substituting brown or coconut sugar will change the color and flavor of the cupcakes)
- 2 eggs, lightly beaten (feel free to experiment with your choice of Egg Alternatives)
- 1 Tablespoon pure vanilla extract
- 1½ cups Gluten-Free Flour Blend (Gum-Free) or other gluten-free all-purpose flour blend of your choice, without gums
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup dairy-free milk (I use unsweetened coconut milk, but any milk of your choice will work – dairy or dairy-free)
1. Preheat oven to 350F.
2. Line 12-section muffin pan with paper liners (or omit liners and grease the pan, if you prefer)
3. In a mixing bowl, combine butter substitute and sugar and beat until smooth sugar begins to dissolve a bit.
4. Add eggs and vanilla; stir until mixture is uniform.
5. In a separate bowl, whisk flour, baking powder and salt.
6. Add half of flour mixture to sugar mixture; stir.
7. Pour in milk; stir, then add remaining flour and stir until batter is smooth.
8. Spoon batter into prepared pan, dividing evenly between sections of pan.
9. Bake 12-15 minutes, just until cupcakes rise and turn light golden brown on top.
10. Remove from oven to cool, then frost as desired.
Dairy Free “Buttercream” Frosting
- ½ cup coconut oil, softened (room temperature)
- ½ cup dairy-free butter substitute, softened (like Earth Balance; I use soy-free.)
- 2 teaspoons pure vanilla extract
- 4 cups sifted confectioners’ sugar
- 2-4 Tablespoons dairy-free milk of choice (I use unsweetened coconut milk.)
- In your stand mixer (or with a hand mixer), whip coconut oil and butter substitute together until smooth and creamy.
- Add vanilla extract and confectioners’ sugar, one cup at a time, mixing in between each addition.
- Add milk, a little at a time, using less for thicker frosting and more for a thinner frosting. Whip after each addition until desired consistency is achieved.
- Store in airtight container in the fridge up to 1 week, or freeze for up to 1 month. Thaw at room temperature to use (do not microwave frosting).
Color as desired with natural or gluten-free gel food safe colors.
HALLOWEEN CUPCAKE DECORATIONS
For the spider web design
To create the spider web design shown above, simply frost your cupcake (use any color you like as a background – orange, green, white, purple, yellow), then, begin in the center and pipe on circles about 1/4-inch apart moving from the center to the outer edge of the cupcake. For the cupcakes pictured above, we piped 4 circles.
Next, place a toothpick in the center of the cupcake and drag it gently out to the cupcake’s edge, pulling through the circles. That will give you the “web” effect. Repeat all around the cupcake – I usually do this between 8 and 10 times, but do what you like.
Leave your cupcake as-is, or make a dime-size circle of frosting in the center, add 4 little legs on each side and you have yourself a spider. Add dots of frosting or decorative candies for eyeballs!
The Mummy Cupcake
Another super-simple Halloween cupcake design that requires no colored frosting is the mummy cupcake. Frost your cupcake white, then use a petal decorating tip to pipe on strips of “bandaging” at various angles to look like a mummy’s wrapping. Add frosting “dots” for eyes (or use candy pieces, if you like) and it’s a wrap!