Chocolate Halloween Cupcakes
Low FODMAP serve
What you'll need
1 ⅓ cups Lo-Fo Pantry All Purpose/ Plain Flour
2 ½teaspoon baking powder
¾ cup cocoa
1 pinch salt
75g room temperature butter
1 cup caster sugar
¼ teaspoon vanilla essence
1 cup almond milk
For the icing
¼ cup chocolate chips
1 ½ cups icing sugar
1 tablespoon lactose free milk
Preheat the oven to 160C (320F) and line a 12 capacity muffin tray with cupcake liners.
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.
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.
Spoon the mixture into the prepared muffin tray. Fill the cupcake liners till they are ¾ full.
Bake in the oven for 15-20 mins or until a skewer inserted comes out clean.
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.
Once the cupcakes have finished cooking remove from the oven and let them completely cool on a wire rack before icing.
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).
Pipe tall spirals of your icing onto the top of each cooled down cupcake.
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.
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet