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Gluten Free Halloween Cupcakes

Gluten Free Halloween Cupcakes

Total Cooking Time: Prep 40 mins, total 60 mins

Serves: 8

Cupcakes:

  • 250g Gluten Free Plain Flour
  • 2tbsp Cocoa powder
  • 1tsp Baking powder
  • 100g Softened butter
  • 150g Caster sugar
  • 1tbsp Red food colouring
  • 2 Eggs
  • 150ml Milk

Chocolate Frosting:

  • 55g Softened butter
  • 90g Milk or Dark cooking chocolate
  • 215g Icing sugar
  • 2 Drops of Vanilla Extract/Vanilla Essence
  • 88ml Milk

Decoration:

  • 2 packs of Fruit Bowl Blackcurrant or Raspberry Peelers
  • 1 bag of Fruit Bowl Yogurt coated raisins, halved widthways
  • 1 bag Fruit Bowl Blackcurrant Fruit Flakes cut into pieces

Method:

  1. Preheat the oven to 180°C/ Gas Mark 4.
  2. Sieve the flour, cocoa powder and baking powder and mix together in a bowl.
  3. In a separate bowl, beat together the softened butter and sugar and then add the red food colouring, followed by the eggs and the milk. Mix well.
  4. Make a well in the centre of the dry ingredients and add the wet mixture. Mix well. 
  5. Pour the mixture into cupcake cases and bake in the oven for 20 minutes until the cakes are soft and springy to touch.
  6. Once removed from the oven, place on a wire rack to cool.
  7. While the cupcakes are cooling, make the frosting.
  8. Melt the chocolate and butter in a bowl over a pan of boiling water or in a microwave. Be careful to ensure that the mix does not come into contact with the water.
  9. In a bowl, combine the icing sugar, vanilla and 60ml of the milk. Blend in the melted chocolate mixture and then add the remaining milk a little at a time until the desired consistency is achieved.
  10. Let the icing stand until spreadable (the frosting will thicken as it cools).
  11. Once the cupcakes are cooled, pipe or spread the frosting onto the cupcakes.

Decoration:

  1. To make the body, take 1 strand from a Peeler and roll into a spiral. Secure with a small blob of icing and place in the middle of the cupcake
  2. To make the legs, cut Peeler pieces into 5cm strips making 8 in total. Bend the end of each one towards you and then position them on the cake so that they are coming out of the spider body. Affix 2 Yogurt halves towards the top of the body of the spider for the eyes and then place a piece of blackcurrant flake in the centre of each one for the pupils.
  3. Repeat for the remaining cupcakes.

For more Fruit Bowl inspired recipes, visit www.fruit-bowl.com/recipes