Looking for an easy fix for your Halloween munchies? Try out these Gluten-Free Halloween Cupcakes made with YesYouCan’s Vanilla Cupcake Mix!
YesYouCan is a leading Australian brand of gluten-free, dairy-free, vegan and reduced sugar baking mixes, and ingredients to cater for allergen sensitive customers or those who are on reduced sugar diets, are vegan/vegetarian, or are simply health conscious.
With a range of easy to make cake and cupcake mixes, as well as gluten-free flour, YesYouCan allows you to get creative in the kitchen to create delicious, spooky treats that are gluten-free and dairy-free for Halloween.
YesYouCan’s Gluten-Free Halloween Cupcake recipe shows exactly how easy it is to make delicious Halloween treats with the Vanilla Cupcake Mix or the Red Velvet Cupcake Mix if you prefer a cocoa flavour with a scary red colour.
Preheat oven to 160C (fan forced) or 180C (conventional).
Spray tray with cooking oil or place cupcake cases.
Add eggs (or vegan egg replacer), softened margarine, water, and vanilla cupcake mix.
Mix using electric mixer for 2 minutes.
Pour batter evenly into tray and bake for 20-25 minutes. Cupcakes are baked if they bounce back when pressed at the peak.
Remove cupcakes from oven and let cool.
Cream the margarine in slow speed using electric mixer and gradually add the frosting mix. Add food colour until desired colour is achieved.
Print template and tape on to your working surface.
Place plastic or non-stick sheets on top of the template and tape down.
Put chocolate melts in the microwave in 20-second intervals until melted.
Let cool for a bit and pour into piping bag with very small opening.
Trace the template you printed.
Place in fridge until it's set.
Ingredients
Directions
Preheat oven to 160C (fan forced) or 180C (conventional).
Spray tray with cooking oil or place cupcake cases.
Add eggs (or vegan egg replacer), softened margarine, water, and vanilla cupcake mix.
Mix using electric mixer for 2 minutes.
Pour batter evenly into tray and bake for 20-25 minutes. Cupcakes are baked if they bounce back when pressed at the peak.
Remove cupcakes from oven and let cool.
Cream the margarine in slow speed using electric mixer and gradually add the frosting mix. Add food colour until desired colour is achieved.
Print template and tape on to your working surface.
Place plastic or non-stick sheets on top of the template and tape down.
Put chocolate melts in the microwave in 20-second intervals until melted.
Let cool for a bit and pour into piping bag with very small opening.
Trace the template you printed.
Place in fridge until it's set.
Notes
Watch this short video below to follow the recipe:
Looking for more Halloween recipes? Check out these Spider Bites!
