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Gluten-Free Halloween Cupcakes for children

  • 8
  • Easy

The perfect fruit treat - these Gluten Free Halloween Cupcakes will be a hit all round

Gluten-Free Halloween Cupcakes for children | Junior Magazine

Don’t let your halloween party turn into a dietary nightmare with these easy Gluten Free Halloween Cupcakes – that all kids will love. Plus, they are packed with hidden fruit thanks to Fruit Bowl.

Fruit Bowl are known for putting the fun back into fruit with its easy to eat snacks that kids love as an after school snack or lunchbox filer. Fruit Bowl have an extensive range of healthy, fruit-based snacks that are great for on the go eating and travelling, all made with natural ingredients only and are a great way of getting your child to reach their 5-a-day too.

These chocolate and fruit cupcakes will be a hit this Halloween and the perfect alternative to sweets when those trick or treaters come knocking.

Gluten-Free Halloween Cupcakes for children | Junior Magazine
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Ingredients

Cupcakes

  • Gluten Free Plain Flour 250g
  • cocoa powder 2tbsp
  • Baking powder 1tsp
  • softened butter 100g
  • caster sugar 150g
  • Red food colouring 1tbsp
  • Eggs 2
  • milk 150ml

Chocolate Frosting

  • softened butter 55g
  • Milk or Dark cooking chocolate 90g
  • icing sugar 215g
  • Vanilla Extract/Vanilla Essence 2 Drops
  • milk 88ml

Decoration

  • Fruit Bowl Blackcurrant or Raspberry Peelers 2 packs
  • Fruit Bowl Yogurt Coated Raisins 1 bag, halved widthways
  • Fruit Bowl Blackcurrant Fruit Flakes 1 bag, cut into pieces

Method

  • Step 1

    Preheat the oven to 180°C/ Gas Mark 4.

  • Step 2

    Sieve the flour, cocoa powder and baking powder and mix together in a bowl. In a separate bowl, beat together the softened butter and sugar and then add the red food colouring. Mix well.

  • Step 3

    Make a well in the centre of the dry ingredients and add the eggs and milk pouring slowly. Mix well.

  • Step 4

    Pour the mixture into cupcake cases and bake in the oven for 20 minutes until the cakes are soft and springy to touch. Once removed from the oven, place on a wire rack to cool.

  • Step 5

    While the cupcakes are cooling, make the frosting. 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.

  • Step 6

    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. Let the icing stand until spreadable (the frosting will thicken as it cools).

    Once the cupcakes are cooled, pipe or spread the frosting onto the cupcakes.

  • Step 7

    Decoration: 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.

    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.

    Repeat for the remaining cupcakes.

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