Gluten Free Halloween Trick or Treat Candy Cupcakes Recipe.
Intro
September is over, and we are now in October and fast approaching the spookiest time of the year… Halloween. I don’t know how spookiness really relates to eating candy, but I for one am not complaining about the connection.
In celebration of this, I am sharing my Gluten free Halloween Trick or Treat Candy Cupcakes Recipe. I love having the excuse to eat my favourite candy (gluten free jelly beans from The Jelly Bean Factory) and my favourite type of cake (cupcakes) all in one go!
I hope you enjoy making them (and eating them) as much as I did!
P.S. I will be making more autumn themed recipes this month, so be sure to check these out over the next two weeks. (Note: I publish new content on Mondays!)
Now…drumroll…onto the recipe 🙂
Recipe Sheet
Gluten Free Halloween Trick or Treat Candy Cupcakes Recipe
Ingredients
Buttercream
200g Butter
390g Icing Sugar
Cake Mix
210g of Gluten Free Rice Flour
1 ½ tsp of Baking Powder
100g of Brown Sugar
170g of Honey
120ml of Soya Milk
2 eggs
115g of Butter
2 tsp of Vanilla Extract
A Pinch of Salt (Optional)
Instructions
Stage 1 – Making the Cupcakes
- Preheat the oven to 180°C (160°C fan/ gas 4)
- Add the dry ingredients (baking powder, brown sugar and rice flour) in a mixing bowl and give it a good mix to ensure everything is evenly distributed.
- Melt the butter, soya milk, honey and vanilla extract in a boiling pot or in a microwave safe bowl until the whole mixture is melted together.
- Add the wet ingredients to the dry ingredients in the mixing bowl and ensure all of the mixture is thoroughly mixed together.
- Add the eggs separately to the mixing bowl and beat each into the mixture. This will aerate the mixture, so the cupcakes you make will be nice and fluffy!
- Place your twelve cupcake cases on baking tray/ cupcake tray. Pour the mixture into the cases filling about 50-60% of the case – I bought some Halloween themed ones for fun! 😊
- Bake in the oven for about 30 minutes.
- Check to see if the cupcakes are fully cooked by placing a wooden pick/ cake tester into the middle of each. If they come out clean, then you are good to go onto the next step!
- Take the cupcakes out of the oven and take them out of the baking tray/cupcake tray. Then leave them to completely cool, this usually takes about an hour. This will make it easier to decorate.
Stage 2 – Decorating the Cupcakes
- Add the butter, icing sugar and vanilla extract together in a mixing bowl and beat the mixture until it is consistent.
- Spread your buttercream onto each cupcake using a knife.
- Add an assortment of jean beans.
- Enjoy!
Ingredients
Cake mix
- 210g of Gluten Free Rice Flour
- 1 ½ tsp of Baking Powder
- 100g of Brown Sugar
- 170g of Honey
- 120ml of Soya Milk
- 2 eggs
- 115g of Butter
- 2 tsp of Vanilla Extract
- A pinch of salt (optional)
Buttercream
- 200g butter
- 390g icing sugar
Method
Stage 1 – Making the Cupcakes
- Preheat the oven to 180°C (160°C fan/ gas 4)
- Add the dry ingredients (baking powder, brown sugar and rice flour) in a mixing bowl and give it a good mix to ensure everything is evenly distributed.
- Melt the butter, soya milk, honey and vanilla extract in a boiling pot or in a microwave safe bowl until the whole mixture is melted together.
- Add the wet ingredients to the dry ingredients in the mixing bowl and ensure all of the mixture is thoroughly mixed together.
- Add the eggs separately to the mixing bowl and beat each into the mixture. This will aerate the mixture, so the cupcakes you make will be nice and fluffy!
- Place your twelve cupcake cases on baking tray/ cupcake tray. Pour the mixture into the cases filling about 50-60% of the case – I bought some Halloween themed ones for fun! 😊
- Bake in the oven for about 30 minutes.
- Check to see if the cupcakes are fully cooked by placing a wooden pick/ cake tester into the middle of each. If they come out clean, then you are good to go onto the next step!
- Take the cupcakes out of the oven and take them out of the baking tray/cupcake tray. Then leave them to completely cool, this usually takes about an hour. This will make it easier to decorate.
Stage 2 – Decorating the Cupcakes
- Add the butter, icing sugar and vanilla extract together in a mixing bowl and beat the mixture until it is consistent.
- Spread your buttercream onto each cupcake using a knife.
- Add an assortment of jean beans.
- Enjoy!
Tips and tricks
- Bring the butter out of the fridge about 15 minutes in advance of its use in both respective steps. This will help to soften the butter to make the mixing process easier, especially if you don’t have an electric whisk, electric mixer or food processor.
- I usually cover my baking trays in tinfoil before placing them in the oven. This means that the trays are easier to clean.
- I decided to use soya milk for my cupcakes due to its natural sweetness. Sweetness is obviously to be expected in a candy cupcakes after all :). However, you can use whatever milk or milk alternative that you like.
- Choosing the right honey for you is such a massive thing and can really impact the recipe. All honeys have slightly different flavour profiles from one another. Some can be more flowery and others richer. When making these cupcakes, I would suggest adding in the honey with the undertones of flavour that you like the most! I personally like a less flowery honey, but even with a more flowery honey can be used to make an excellent treat! <3
- If you want to, you can sieve the flour to have a smoother batter. Really, it is up to you. I personally don’t sieve the flour for this bake, but it is up to you. 🙂
- I used brown sugar in my recipe due to its warmth and richness, which is I prefer it to other sugars. Caster sugar, for example, can be a good substitute.
To Add a Pinch of Salt or to Not a Pinch of Salt, That is the Question….
I know that some people love that sweet and salty combination, and feel like the salt really brings out the flavour of the other ingredients. However, it is completely up to you. I know a lot of people also hate the sweet and salty flavour combo, and just prefer sweet to be sweet. Hence why it is completely optional. Though I personally don’t add a pinch of salt when making my Gluten free Halloween Trick or Treat Candy Cupcakes Recipe.
Storage
- The cupcakes can be stored for 2 days when left out at room temperature and stored in an air-tight container. If you store them in a fridge, they can potentially last up to a week.
- Additionally, this is just guidance. So, if it looks a bit dodgy, you don’t like the look of it or if it has been out for a while, then unfortunately, I think that is one for the bin. When it comes to cooking and baking a bit of common sense will go a long way. It is always better to be safe than sorry. Additionally, when storing always use an air-tight container, otherwise these times do not apply.
Happy Halloween!
Thank you so much for reading my Gluten Free Halloween Trick or Treat Candy Cupcakes Recipe. Hopefully, you will give my recipe a try and get to experience what it is like to eat the food of VIPs. Be sure to comment and tell me how the recipe went.
Gluten Free VIPs
<3 <3 <3
xxx
P.S. This recipe is designed to make 12 cupcakes. I made two batches of 6 cupcakes on two separate baking trays on two separate oven shelves. As both batches looked virtually identical and were decorated identically, my photographs only show one batch. After thorough taste testing, I can confidently tell you that both were equally as good as each other!
