My inspiration for making these mini GF/DF Chocolate Halloween Cupcakes was to provide parents of kids with allergies and/or gluten intolerance with a recipe for a special Halloween treat. Unfortunately, often children following a restrictive diet feel different or left out especially around the holidays, but that will not be the case with these winning cupcakes.They are even more special than most! Regarding the decorative orange frosting, I prefer to use natural frosting rather than food coloring, though when I do use coloring, as I did to create these holiday cupcakes I use "India Tree" brand of food coloring made from natural vegetable colorant.
|GF/DF Chocolate Halloween Cupcakes|
Recipe: Makes 48 mini cupcakes
- 2 cups all purpose gluten-free flour Note: I like both Bob's Red Mill or King Arthur's all purpose GF Flour.
- 1 cup coconut milk
- 11/2 teaspoons baking soda
- pinch of
- 3/4 cup palm coconut sugar
- 1/4 cup maple syrup
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 cup
- 2 eggs; beaten Note: Alternatively, if you are egg free use 3 tablespoons of Ener-G Egg Replacer, mixed with 1/3 cup of warm water.
- 2 teaspoons fresh lemon juice
- 1 can (15 oz) chilled full fat coconut milk (not low fat or lite variety), fat only
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 to 3 drops of natural orange food coloring Note: I used "India Tree" Nature's Colors Orange Decorating Color Created with Vegetable Colorant.
- gluten free decorative Halloween sprinkles
- Preheat the oven to 350 degrees. Line 2 mini cupcake pans with mini cupcake liners and set aside. In a small bowl, combine the coconut milk and the lemon juice, mixing well. Set aside.
- In the bowl of a standing mixer, combine the flour, cocoa powder, sugar, baking soda and salt, mixing well to combine. Add the eggs ( or prepared egg substitute), coconut oil, maple syrup, vanilla and coconut milk mixture (from step 1 above). Beat for 2 minutes, on a medium speed setting, scraping down the sides of the bowl with a spatula to ensure even mixing.
- Using a small portion scoop, portion the batter into the prepared cupcake liners, filling each about 3/4 of the way full. Bake for 15 minutes. Allow cupcakes to cool in the pan for 5-10 minutes before transferring to a wire cooling rack to cool completely. Once cupcakes are completely cooled, frost with GF/DF Vanilla Frosting and decorate, if desired.
- Once the coconut milk is thoroughly chilled, when you open the can, the fat will have risen to the top and hardened.This is the only portion you will use. Do not mix it with the coconut water in the can below the cream. Add the coconut cream to the bowl of your mixer and beat on high for about 5 minutes, or until soft peaks form.
- Add the powdered sugar, vanilla and a few drops of the orange food coloring and beat again until well blended.
- Top the cupcakes with the frosting. Store the cupcakes in the refrigerator and let sit as room temperature for about 30 minutes to allow frosting to soften before eating.
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