Chocolate Halloween Cupcakes

Preparation

20 mins

Baking

20 mins

Makes

12 Cupcakes

Low FODMAP serve

1 Cupcake

What you'll need

1 ⅓ cups Lo-Fo Pantry Plain Flour

2 ½teaspoon baking powder

¾ cup cocoa

1 pinch salt

75g room temperature butter

1 cup caster sugar

2 eggs

¼ teaspoon vanilla essence

1 cup almond milk

For the icing

¼ cup chocolate chips

125g butter

1 ½ cups icing sugar

1 tablespoon lactose free milk

Process

Step 1

Preheat the oven to 160C (320F) and line a 12 capacity muffin tray with cupcake liners.

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 5

Bake in the oven for 15-20 mins or until a skewer inserted comes out clean.

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 9

Pipe tall spirals of your icing onto the top of each cooled down cupcake.

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.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Chocolate Halloween Cupcakes

Preparation

Baking

Makes

Low FODMAP serve