Gluten-Free Monster Halloween Cupcakes

 

     Gluten-Free Monster Halloween Cupcakes

 

Ingredients: 

110g unsalted butter

110g caster sugar

2 large eggs

110g Gluten-Free self-rising flour

1/4 tsp xanthium gum

1 lemon, (zest only)

Frosting:

150g unsalted butter

300g icing sugar

1 tbsp lemon juice

2 tbsp milk, (or dairy free equivalent)

Food coloring 

Edible glitter

Ready roll icing- black and white (for eyes) 

Instructions:

1. Preheat the oven to 180c/gas 4 and fill a 12-cupcake tray with cake cases. Set aside.

2. Using an electric whisk, beat the sugar and stork until pale. Add the eggs and beat again until combined. Add the flour, xanthium gum and lemon zest beat until combined.

3. Spoon the mixture into the cupcake cases. Bake in the oven for around 15-17 minutes, until golden brown on top. They should be well risen take a skewer and poke in the center until it comes out clean. Remove from the oven and cool completely on a wire rack.

4. Make the frosting. Beat the butter using an electric whisk until softened. Add the icing sugar, milk and lemon juice and beat again until smooth. You might want to start slowly and cover the bowl with a clean tea-towel to avoid the icing getting everywhere.

 5. If you are using more than one cooler, separate the icing into separate bowls and add the food coloring. Mix well. 

6. Spoon the mixture into pipping bags and pipe on in a swirl to create the Monters. if you're dusting with edible glitter, do this now.

7. Make the eyes. Roll a small ball of white icing, and a smaller ball of black icing. Flatten the black icing on top of the white icing, then press the eyes gently onto the cupcakes. Leave to set and then enjoy! 👻