White Chocolate Golden Skull Cupcakes (Lactose Free!)
Welcome back to another lactose free recipe. This recipe continuous the best part of the year, spooky season.  Today’s recipe takes the iconic Halloween skull and gives it a beautiful golden twist.   Lactose free white chocolate coated in a gold powder sitting on top of a chocolate cupcake base, that is coated in vanilla buttercream. These cupcakes are truly 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.
Servings: 12 yield(s)
Ingredients
    Chocolate Cupcakes
  • 125 g Margarine (Lactose free) (Brand used - Nuttelex Original)
  • 3/4 cup Caster sugar
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 1 & 1/4 cup Self raising flour
  • 1/3 cup Cocoa powder
  • 2/3 cup Milk (Lactose free) (Brand Used - Liddells Full Cream)
    • Decorating
  • Vanilla buttercream icing (Brand Used - Over The Top )
  • 1 Packet of white chocolate buttons (Brand Used - Sweet William )
  • Crushed Oreos
  • Gold sprinkles
  • Sugarflair Edible Glitter Dust Spray Dark Gold
    • Equipment
  • Piping bags (biodegradable are a good option)
  • Wilton 1M piping tip
  • Black gel food colouring
  • Small paintbrush
  • Cupcake cases
  • 12 Capacity cupcake tin
  • Ghost & skull chocolate mould
Instructions
    Chocolate Cupcakes
  1. Preheat your oven to 180°C and line a muffin pan with cupcake liners.
  2. Place the margarine and sugar in a bowl and beat until light and fluffy.
  3. Add the eggs and vanilla. Beat well. In a separate bowl sift the cocoa and flour. Sift this mixture into the bowl with the margarine.
  4. Add the milk and mix until smooth.
  5. Spoon the mix into the prepared muffin pan. Try to fill them halfway.
  6. Bake for 12 to 16 minutes. Test the cupcakes by inserting a skewer into the centre. If it comes out clean, then the cupcake has finished cooking.
  7. 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.
  8. 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.
    9. Decorating
  9. Place a handful of the white chocolate buttons into a microwaveable bowl. Microwave on low for 20 seconds. Remove the bowl and stir with a metal spoon. If the chocolate hasn’t fully melted, you may need to microwave it further.
  10. Spoon the white chocolate into the moulds.
  11. Tap on the bench to remove any air bubbles.
  12. If the moulds are clear, you can gently lift them above your head. Use a skewer to remove any air bubbles you see.
  13. Place the chocolates into the freezer for 30 or so minutes until they are completely set.
  14. Colour some of the icing black.
  15. Spoon into a bag fitted with the 1M piping tip.
  16. It is time to pipe onto the cupcake. Start by piping a small amount in the centre, then in a continuous motion keep piping around that centre. Keep applying pressure and pipe around the edge. When you want to stop gradually ease off the pressure and keep dragging the frosting until it stops.
  17. Sprinkle a generous amount of the crushed Oreos on the top of the cupcake.
  18. Gently tip out the chocolates. Brush all over with the gold dust.
  19. Gently place a chocolate skull on top of the cupcake.
  20. Sprinkle a few of the golden sprinkles on top.
  21. Serve, devour, and enjoy. Thank you for reading my recipe.