• •  Gluten-Free Recipes
  • Recipe Index
  • 30 Minute Meals
  • Appetizers
  • Beverages
  • Breads & Things
  • Casein-Free
  • Desserts
  • Fish & Shellfish
  • For Children
  • Low Fat
  • Lunches
  • Meats
  • Miscellaneous
  • Pasta, Rice & Grains
  • Poultry
  • Salad & Soups
  • Sauces, Marinades
  • Vegetables
  • Vegetarian
• •  Glutenfreeda Archives
  • Article Archives
  • Gluten-Free Cooking Class Archives
  • Gluten-Free Menu Archives
  • Gluten-Free Product Testing Archives
  • Beauty & Fitness Archives
• • Glutenfreeda Foods
• • Community
• • GFCF

Gluten free cup cakes are a welcome delight any time of year, but these Halloween treats will be the hit of any party or get together. Delicious and moist chocolate cake topped with colored frosting of your choice (we prefer orange and a spooky spider web or other Halloween design.

You can use your favorite gluten-free flour mix with great results because the addition of applesauce and buttermilk guarantees these cupcakes and moist and light.
The scariest thing you have to worry about this Halloween is eating too many cupcakes!

Ingredients

For cupcakes:

• 1-1/2 cups gf flour mix
  
• 1 cup sugar
  
• 3/4 cup unsweetened cocoa
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1 cup applesauce
  
• 1/4 cup buttermilk
  
• 2 eggs
  
• 1/2 cup + 1/8 cup vegetable oil
  
• 1/4 teaspoon gf almond extract
  
• 1 cup gf chocolate chips (Hersheys chocolate semi-sweet are gf)

For frosting:

• 1/2 cup sugar
  
• 3 Tablespoons water
  
• 1/8 teaspoon cream of tartar
  
• dash of salt
  
• 1 unbeaten egg whites
  
• 1/2 teaspoon gf vanilla extract
  
• Orange food coloring

Directions

Preheat oven to 350 degrees F.

In a bowl, combine sugar, cocoa, baking powder, baking soda and salt.

In a separate bowl, combine applesauce, egg, oil and almond extract. Beat until blended. Add dry ingredients and mix until thoroughly blended. Stir in chocolate chips.

Spoon batter into paper line muffin cups. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

Cool muffins in pan for about 5 minutes, then remove and allow to cool completely on a cooling rack.

For the frosting, combine sugar, water, cream of tartar and salt in a saucepan. Bring to a boil, stirring until sugar dissolves; let cool. Very slowly add sugar syrup to 2 unbeaten egg whites in a mixing bowl. Beat constantly with a mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla extract. Add food coloring and mix well. Frost cupcakes. Decorate cupcakes with spooky designs with store bought gluten-free frosting made for decorating.

- Chef Yvonne

ADVERTISEMENT