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Chocolate Halloween Cupcakes

Preparation

20 mins

Baking

20 mins

Makes

12 Cupcakes

Low FODMAP serve

1 Cupcake

Image

What you'll need

Lo-Fo Pantry All Purpose/ Plain Flour

1 ⅓ cups Lo-Fo Pantry All Purpose/ Plain Flour

baking soda

2 ½teaspoon baking powder

cocoa

¾ cup cocoa

salt

1 pinch salt

butter

75g room temperature butter

caster sugar

1 cup caster sugar

eggs

2 eggs

vanilla essence

¼ teaspoon vanilla essence

almond milk

1 cup almond milk

For the icing

chocolate chips

¼ cup chocolate chips

butter

125g butter

icing sugar

1 ½ cups icing sugar

milk

1 tablespoon lactose free milk


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 2

Place caster sugar and butter in a bowl. Use electric beaters to cream the butter and sugar. Once the butter is light in colour add in the vanilla extra and eggs, one at a time.

Step 3

Sift in ¼ of the flour, baking soda, baking powder, cocoa and salt into the butter mixture. Alternate with the almond milk, stirring in-between until a thick mixture forms.

Step 4

Spoon the mixture into the prepared muffin tray. Fill the cupcake liners till they are ¾ full.

Step 6

Meanwhile to make the buttercream icing, cream the butter and sugar together with an electric mixer until combined. Add lactose free milk until you have the perfect thick consistency.

Step 7

Once the cupcakes have finished cooking remove from the oven and let them completely cool on a wire rack before icing.

Step 8

Spoon your icing into a zip lock bag and then snip the bottom corner off (the larger the hole, the more icing will come out).

Step 10

Using your chocolate chips – you can place two on each muffin as ‘eyes’ to make ghost cupcakes or melt and set into any fun shapes such as spiders or spiders webs.

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour