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!