Gluten Free Halloween Cupcakes

Gluten free Halloween Cupcakes!

So, it's been a while.. life got a little hectic but i'm back! As most of you probably know i am in fact a celiac, which means gluten is my enemy! But i'm not one to let things defeat and control me so over the past few years i have taught myself to cook the things i love using gluten free ingredients and d'you know what.. it's just as good if not better!

So here is my recipe for these scrummy halloween cupcakes, including a butter cream icing and salted caramel crunch. I filmed a video over on my channel of the recipe so if you're more of a watcher than a reader i will link it below.. although beware, there were a few fails! eek

Ingredients for cupcakes -
2 large eggs
1 1/2 tsp baking powder
2 cups buttercream frosting, white *optional
1 1/4 cups flour
6 drop food colouring, orange
8 drop food colouring, black
1/4 tsp salt
1 cup sugar
1 tsp vanilla extract
1 1/2 cup vegetable oil
1/2 cup milk

Ingredients for buttercream frosting - 
3 1/2 cups Icing Sugar
1 cup Unsalted Butter

1 teaspoon Vanilla Extract

Method - 

1. Place rack in center of oven and preheat to 350°F (176°C).
2. Place cupcake liners in a pan large enough to hold 12 cupcakes.
3. In a medium-sized bowl, stir together flour, salt, and baking powder. Mix well.
4. In a large bowl, beat together sugar and eggs with an electric mixer on medium speed. Mix for about one minute.
5. To sugar and egg mixture, use a spoon to gently stir in oil, milk, and vanilla.
6. Add the dry flour ingredients to the wet ingredients and beat with an electric mixer for one minute at medium speed.
7. Divide batter into two equal portions, pouring them into two separate bowls. Into one half of the batter mix the orange food coloring and beat well. Into the second half mix the black food coloring and beat well.
8. Using large spoons - such as tablespoons or soup spoons - start layering the colored batters into the cupcake cups until they are 2/3 full. Take a butter knife and gently swirl the colors together a tiny bit. Don't mix them too much, or you will just end up with gray cupcakes! They key is to just create a few swirls within the batter so that they look interested when you bites into them.
9. Place pan in oven on center rack. Bake for about 22 minutes, or until a toothpick comes out clean.
10. Cool on a rack for five minute before removing cupcakes from pan. Allow cupcakes to cool completely on rack before frosting.
11. Beat butter using an electric mix for at least 4 minutes before adding the icing sugar to beat for a further 2 minutes, add vanilla extract.
12. Pipe on buttercream frosting. Decorate with Halloween decorations of your choice.
13. Top with Dr Oetker Salted Caramel Crunch (optional).
14. ENJOY!