Monster Halloween Cupcakes Recipe
These cute little Halloween Monster Cupcakes house a surprising secret centre of 'gory' jam and vibrant green sponge! Gluten free and a great Halloween baking activity for kids.
Servings: 12 cupcakes
Equipment
Ingredients
For the sponge:
- 110 g unsalted butter (softened)
- 110 g caster sugar
- 2 large eggs
- 110 g gluten free self raising flour (see notes if using plain)
- 1/4 tsp xanthan gum
- 1 tsp vanilla extract
- Green food colouring
For the frosting:
- 200 g unsalted butter (at room temperature)
- 400 g icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- Purple food colouring
Extras:
- 12 pairs of edible eyes (ensure gluten free)
- 12 tsp strawberry jam
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4 and fill a 12-hole cupcake tray with 12 cupcake cases. Set aside.
- Using an electric whisk, beat the butter, sugar and vanilla extract together until pale and fluffy.
- Add the eggs and beat again until combined. Sift in the gluten free flour and xanthan gum and beat again until fully combined.
- Add the food colouring (to make the cakes as vibrant as you like) and mix well. Then evenly spoon the mixture between the 12 cupcake cases and bake for 15-17 minutes, until risen and golden on top. Remove from the oven and cool completely on a wire rack.
To assemble:
- Make the frosting by beating the butter, icing sugar, milk, vanilla extract and food colouring until smooth. Spoon the mixture into a piping bag, fitted with your piping tip of choice, ready to decorate.
- First, cut a small well from the top of each cupcake with a sharp knife. Add 1 tsp of jam into each well then replace the 'plug' of sponge you cut out (you may need to trim a tiny bit off the bottom of each to make it fit flush-ish).
- Carefully pipe 'fur' onto the cakes. Then place two edible eyeballs on each cupcake. Leave to set for 10-15 minutes before eating.
Notes
- Plain Gluten Free Flour? Simply add 1 tsp gluten free baking powder to the same quantity of gluten free plain flour to make it self-raising.
- Storing and Freezing: These cupcakes will keep in an airtight container for up to 5 days. You can also freeze them - or make the cakes ahead of time and freeze them ready to decorate at a later date.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this Halloween cupcakes recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment about this Gluten Free Halloween Cupcakes! I'd love to know how you decorated yours and it really helps support my website. Thank you! xx
Nutrition
Serving: 1cake | Calories: 415kcal | Carbohydrates: 54g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 87mg | Sodium: 128mg | Sugar: 45g
