Chocolate Halloween Cupcakes
User Reviews
5.0
12 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12
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Course
Dessert
Chocolate Halloween Cupcakes
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Gluten free and moist these fun cupcakes will get you in the mood for Halloween
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Ingredients
- 250 gm butter
- 250 gm caster sugar
- 3 large eggs
- 50 gm cocoa dark Dutch
- 250 gm almond meal (or other gluten free substitute) or hazelnut meal
- 2 teaspoons gluten free baking powder
- 40 ml milk 2 Tablespoons
Cream Cheese icing
- 125 gm butter leave out to soften
- 150 gm cream cheese softened
- 150 gm icing sugar
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 5 ml vanilla fresh or extract
Instructions
- Oven 180 C /350 F 12-16 cupcake papers in black or brown
- Beat the softened butter till light and add the caster sugar and keep beating till white and fluffy.
- Add the eggs one at a time then the sifted cocoa and baking powder then the almond or hazelnut flour (or alternative) and then the milk. Beat well to combine and fluff and then divide into cupcake papers.
- The mixture only rises a very small amount, so you can fill to just below the top.
- Bake for 18-20 minutes or till firm to touch
- Cool. Before spreading with icing
- Beat the second lot of softened butter till light then add the softened cream cheese and beat again. Add very finely grated lemon zest and lemon juice the gradually add sifted pure icing sugar 1/2 at a time. Taste, if you like it sweeter add a little bit, more sugar (up to 1/4 cup) and beat well.
- Put into a pipping bag or spread icing onto cooled cakes.
- You can make the boots by moulding the soft liquorice into shoe shapes with your hands. Use a pointy object like a skewer to make enough of a round whole to slot the straw into the boot.
- see the pictures on the blog post
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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