Gluten-Free Halloween Cupcakes: Ghostly Delights & Decor Tips
Celebrate Halloween with these spooky gluten-free cupcakes, topped with festive decorations and mini chocolate chips for a fun treat.
Ingredients
Baking Ingredients
- 0.5 cup Olive Oil or Avocado Oil (substitute with melted coconut oil for dairy-free)
- 1 cup Pure Maple Syrup (agave syrup can be used as a substitute)
- 1 cup Organic Pure Cane Sugar (coconut sugar can replace it if desired)
- 2 large Eggs (use flax eggs for vegan)
- 2 cups Namaste Gluten Free Flour Blend (swap with another gluten-free flour if needed)
- 1 tsp Salt (sea salt or Himalayan salt works well)
- 1 tbsp Aluminum Free Baking Powder (ensure it's gluten-free certified)
- 1 cup Full Fat Coconut Milk or Raw Milk (almond milk makes a great dairy-free replacement)
- 1 tsp Maple Extract (feel free to use vanilla extract instead)
- 1 cup Organic Palm Shortening (substitute with butter for a yellow hue)
- 2 cups Powdered Sugar (make sure it's gluten-free)
- 0.25 cup Coconut Milk (adjust for desired frosting consistency)
- 1 cup Enjoy Life Mini Chocolate Chips (dark chocolate chips can be a fun alternative)
Decorations
- as needed Sprinkles or Edible Glitter (use for an extra festive touch)
Instructions
- Preheat oven to 350°F (175°C) and line cupcake tins with paper liners.
- Mix wet ingredients: oil, maple syrup, eggs, coconut milk, and extract.
- Combine dry ingredients: flour, salt, baking powder, and sugar. Gradually add to wet mixture.
- Fold in chocolate chips and pour batter into cupcake liners.
- Bake for 20 minutes or until a toothpick inserted comes out clean. Cool and decorate with frosting and sprinkles.
Notes
Ensure all ingredients are gluten-free and check labels for certification.