Yields:
1 Serving
Difficulty: Easy
Prep Time: 2 Hr
Cook Time:
15 Mins
Total Time:
2 Hr 15 Mins
Welcome back to another lactose free recipe. This recipe continuous the Halloween theme. This recipe features four Halloween themed cupcakes designs that are quite easy to do; mummy, monster, pumpkin, and brain.
The icing that I use is from the brand Over The Top, it is lactose free, easy to work with and delicious.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
-
Chocolate Cupcakes
- Decorating
- Monster Cupcakes
- Mummy Cupcakes
- Brain Cupcakes
- Pumpkin Cupcakes
Instructions
-
Chocolate Cupcakes
- Preheat your oven to 180°C and line a muffin pan with cupcake liners.
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Place the margarine and sugar in a bowl and beat until light and fluffy.
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Add the eggs and vanilla. Beat well.
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In a separate bowl sift the cocoa and flour. Sift this mixture into the bowl with the margarine.
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Add the milk and mix until smooth.
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Spoon the mix into the prepared muffin pan. Try to fill them halfway.
- Bake for 12 to 16 minutes. Test the cupcakes by inserting a skewer into the center. If it comes out clean, then the cupcake has finished cooking. Let the cupcakes sit in the hot pan for a few minutes then transfer onto a wire rack to cool. The longer the cupcakes are sitting in the hot pan the more they will cook. So it is better not to leave them in for too long.
- The cupcakes need to be cooled completely before we can move onto icing them. You can prepare the cupcakes ahead of time and store them in the fridge. Monster Cupcakes
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You will need large and small yellow eyeball sprinkles. If you can not get these than any eye sprinkles are fine. Fondant eyes will work well too.
- Dye several tablespoons of the buttercream icing purple. Mix well.
- Spoon the icing into a piping bag fitted with the number 133 (grass) piping tip. Grab a cupcake.
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Hold the tip above the cupcake, squeeze to form long noodles. Drag the noodles and keep piping all over the cupcake changing directions as you go. Do not worry if the noodles look perfect, the messier the better.
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Grab the large and small yellow eyeballs. Place several of each size all over the cupcake.
- Congratulations you have now made purple monster cupcakes. Mummy Cupcakes
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Spoon the buttercream icing into a piping bag fitted with the 48 (ribbon) piping tip. Grab the large white eyeballs and a cupcake.
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Place a tiny amount of icing onto the back of each eyeball. Place them gently onto the cupcake a little bit higher than dead centre.
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Hold the tip smooth side facing up. Start at one side of the cupcake. Squeeze and drag a continuous strip of icing over to the other side of the cupcake.
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Keep piping strips all over the cupcake. Chancing different directions. Make sure to leave a space in the middle where the eyes are.
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Keep piping until the cupcake is covered in these strips except for the part with the eyes.
- Congratulations you have now made mummy cupcakes. Brain Cupcakes
- Dye several tablespoons of the buttercream icing light pink. Mix well.
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Spoon the icing into a piping bag fitted with the number 12 piping tip and grab a cupcake.
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Pipe a small amount of the icing onto the cupcake.
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Grab the knife or the back of a spoon and smooth the icing all over the cupcake. There may be some crumbs mixed in with the icing. This does not really matter.
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Pipe a straight line across half of the cupcake.
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Twist the cupcake so the line is now horizontal. Start at one side and pipe a long squiggle across the cupcake, below that line.
- Pipe a smaller squiggle underneath the one you just did.
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Turn the cupcake around and do the same thing for the other side, working below that line in the centre.
- Congratulations you have just made brain cupcakes. Pumpkin Cupcakes
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Dye several tablespoons of the buttercream icing bright orange. Mix well. Spoon the icing into a piping bag fitted with the number 1M piping tip. Dye a small amount of the buttercream icing brown. Mix well. Spoon the icing into a piping bag fitted with the number 1A piping tip. Dye a small amount of the buttercream icing a lovely forest green. Mix well. Spoon the icing into a piping bag fitted with a standard coupler and the number 6 piping tip. After using this tip, you will need to switch over to the leaf tip. The coupler makes this easy. Grab a cupcake and lets get ready to decorate.
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Grab the orange icing and a cupcake. Start piping from the centre spiralling outward. When you reach the edges of the cupcake gently ease off pressure and keep dragging until no more icing comes out.
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Grab the green icing. Start at the top centre of the cupcake. Pipe several vines trailing down the cupcake.
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Switch over to the leaf piping tip. Pipe several leaves of different sizes from that top centre point working outwards.
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Grab the brown icing and pipe a dot on that top centre point.
- Congratulations you have just made pumpkin cupcakes.
