Shopping list for 6 cupcakes
150g fine sugar
1 sachet of vanilla sugar
150g butter/ vegetable margarine (room temperature)
1½ free range egg (room temperature, beaten)
150g gluten free selfraising flour
½ teaspoon gluten free baking powder
black fondant icing
witte marshmellows, normaal en mini
edible glue
edible black marker viltstift or piece of chocolate
optional: orange sprinkles
These funny gluten free Halloween cupcakes you can just as easily make lactose free at the same time, if you need too.
How to make the gluten free Ghost cupcakes
Beat butter, sugar, vanilla sugar creamy.
Beat in the one and a half whisked eggs.
Stir the flour together with the baking powder.
Beat it in parts into the butter mixture.
Preheat the oven to 170°C
Place paper cases in a muffin tin.
Fill the cases up to 2/3.
Bake the cupcakes for 20-25 minutes.
Roll half the marshmellows pointy on one side, between your hands. The larger ones turn out not as well as the mini's do.
Roll the fondant thinly.
Cut out circles, stick them on.
Draw on scary faces.
Stick the ghost on the cakes.
The cupcakes taste great!
All our Halloween decorations and chocolates came from HEMA.
Happy Halloween!