Baking

Dairy Free Halloween Cupcakes

Helloooo,

Happy Halloween! I am not normally one to make too much of an effort when it comes to Halloween, so this year I decided it was time to change. As well as doing the obvious pumpkins and decorations I thought why not bake something Halloween themed too. I chose some chocolate cupcakes with vanilla buttercream and a chocolate cobweb!

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Ingredients;

Cupcakes

  • 110g dairy free butter
  • 110g caster sugar
  • 2 medium eggs
  • 75g self-raising flour
  • 25g cocoa powder

Icing

  • 250g dairy free butter
  • 400g icing sugar
  • 1 tsp vanilla extract
  • Orange food colouring
  • 100g dairy free chocolate

Method:

Step 1: Preheat your oven to 180 degrees. Place the cupcake cases into your cupcake tin.

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Step 2: Cream together the butter and sugar until light and fluffy. Mix in the eggs, which I lightly whisk in a separate bowl before hand.

Step 3: Sift and fold in the flour and cocoa powder. The cocoa powder might make the mixture go extremely thick, if this happens just add a teaspoon of soya milk to loosen it, if necessary.

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Step 4: Place spoonfuls of the mixture into the cupcake cases and make sure to fill the bottom of the case and that it is relatively flat. Get them as even as possible, this mixture will make around 16 good size cupcakes. Bake for 20 minutes in the oven.

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Step 5: Check they are cooked by making sure a skewer comes out clean and then leave to cool completely on a cooling rack.

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Step 6: Melt the chocolate in a heatproof bowl, over a pan of boiling water (making sure the bottom of the bowl isn’t actually touching the water.) Add to a piping bag and then pipe out the cobweb shape onto grease-proof paper, which is covering a baking tray to keep them rigid. I drew the shape of the cobwebs out onto the grease-proof paper first to make sure I got it right – I am not an artistic person! Pop them flat into the fridge to set.

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Step 7: For the icing, mix the butter until creamy. Then gradually mix in the icing sugar until all combined and creamy. Add the desired amount of food colouring to achieve the orange colour.

Step 8: Pipe out the icing onto the tops of the cakes in the shape you want them. Carefully take the chocolate webs off the grease-proof paper – I did this by gently pushing a palette knife underneath the webs and they should peel off. Add the cobwebs onto the top of the buttercream and you are done.

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These cupcakes are so simple yet look so good for a Halloween theme. The good thing about this recipe is that you can decorate them any way you want or you could make the chocolate shape into something different if you wanted to – it’s entirely up to you! I’ve not made chocolate cupcakes before but the taste of them mixed with the vanilla buttercream is a perfect mix. Did you do anything interesting for Halloween or make anything really creative? I’d definitely love to see! Hope you all had a spooky evening!!

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6 thoughts on “Dairy Free Halloween Cupcakes

  1. These look so good! Love your little chocolate cobwebs 🙂 I completely slacked off Halloween this year! I honestly have no idea where the times gone and so I’m really no prepared at all. Months ago I planned on making Halloween theme biscuits, but that didn’t happen lol! I didn’t even make my pumpkin soup 😦 but I did write a post on it last year, so I guess another one wouldn’t of been needed.

    Love Hannah xx

    http://www.HannahHawes.com

    Like

    1. Awww thank you girl! Yeah I didn’t do as much as I would have liked to have tbh, but you’re right, when did it even get to October and to Halloween?! Oh no!! You need to make it up with extra festivities for Christmas – that is of course more important too! xx

      Like

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