It is possible to have a clean Halloween and not fill the family with sugar.
Instead of overloading the kids (or yourself) with high sugar, processed treats, filled with unhealthy ingredients, you can make your own.
Throw a horrific Halloween party, where you and your guests can make the treats together before sitting down to watch your favourite scary movie. Or give these healthy alternatives to the hordes of ghouls and goblins who come knocking on your door.
This Halloween Cupcake recipe is both gluten free and low in sugar to help get you brewing in the kitchen. Tried and tested: by us.
For this recipe, you will need powdered coconut sugar for the icing. You can easily make this yourself as follows.
1 cup of coconut sugar
1 tablespoon of corn starch
Blend sugar and corn starch together in a blender or food processor.
Blend until sugar is a “powdered” texture.
Now that’s out of the way, time to start baking your cupcakes.
1/2 cup raw cacao powder 1/2 cup boiling water 1-1/2 cups sifted corn flour (sift, then measure) 1 cup coconut sugar 1/2 tsp baking soda 1/4 tsp salt 3/4 cup of non-dairy butter at room temperature (you can use dairy butter if preferred). 2 large eggs, lightly beaten 1/4 cup soy milk (or if you prefer normal milk, that’s fine). 1 tsp pure vanilla extract
Preheat oven to 180 degrees. Line cupcake tin with Halloween paper liners (these can be purchased online or at your local supermarket).
In a small measuring cup, combine raw cacao and boiling water. Whisk and blend until smooth, and set aside.
In the bowl of a stand mixer fitted with the paddle beater, combine flour, sugar, baking soda and salt. Add butter and mix until the mixture is crumbly.
In a separate bowl, combine eggs, milk, cacao mixture and vanilla. Add 1/3 of this wet mixture to the mixer bowl. Beat on low speed until everything is combined, then increase to medium speed and beat for an additional 30 seconds. Scrape down the bowl, and add another 1/3 of the wet mixture to the mixer bowl. Repeat, until all of the wet mixture has been added and the batter is smooth.
Using an ice cream scoop or a large spoon to scoop the batter into the cupcake tin.
Bake 18-20 minutes or insert skewer into the centre, if it comes out clean – its ready. The cupcakes will not be smooth on top, but that’s okay. Remove the cupcakes from the pan onto a wire rack, and let them cool completely.
While the cupcakes are cooling, make the frosting.
You will need:
1⁄3 cup non-dairy butter, softened (you can use dairy butter if preferred).
1 1⁄2 tablespoons orange zest
1⁄4 teaspoon salt
3 1⁄2 cup of powdered coconut sugar
1 tablespoon orange juice (or more)
1 teaspoon lemon juice
Non artificially coloured food colouring in Orange
Cream the butter until nice and smooth. Add the grated orange zest and salt and stir well.
Add the powdered icing sugar by sifting into the mixture, along with the orange and lemon juice. Make sure you beat very well, after each addition.
Add a few drops of Orange food colouring. Stir mixture with each drop until you achieve the desired colour you wish. Continue to beat the mixture until creamy and easy to spread.
Once the cupcakes have cooled, spread the icing on each one and decorate Halloween style. We used little Halloween flags for ours. However, you could use dried fruit to make scary faces on the cupcakes.