Frightfully Delicious

Halloween was a big deal in my house when I was growing up.  Each year I had a great costume including one year as Pippi Longstocking (a wire hanger over my head and plaits straight out) and another as a gridiron football player.    My family visited a family friends’ real life mansion type house that was transformed into a scary haunted house each year, and my step dad used to sit in the front hallway of home with a horrible mask on and scare the crap out of the neighbour kids when he moved after they thought he was a “dummy”.  I didn’t stop trick or treating until after I left high school and I remember running from house to house with friends in our Tigettes (drill team) costume just before performing at a football game!

Halloween is one of those holidays that was virtually non-existent in Australia when I moved here more than 20 years ago.  That’s not to say that I haven’t had my own celebrations over the years providing Halloween treats and décor where I can, but, the visibility (or commercialisation if you are so inclined) has certainly increased significantly.  This year has seen a much higher profile by the standard super markets with Halloween treats, candy, and decorations readily available and advertised.  I also  managed to pick up some super cute Halloween cupcake wrappers and decorative sticks.

Never one to shy away from a holiday, I wanted to bake something special for my family, friends and work team and was really excited when I spotted a variation of my ALL TIME FAVOURITE candy at the checkout.   Yes, Cadbury Crème Eggs are my weakness plus they are gluten free.  I actually had a huge meltdown after Easter this year, which we will not revisit to avoid argument and tears, when Crème Eggs were no longer at my fingertips for enjoyment.

When I spotted Cadbury Scream Eggs I just knew they needed to be mine.   I usually keep a bowl full of candy on my conference table for staff and visitors and I had forgotten that  I did buy one package last year and one staff member told me they had gone bad because the centres were green and not yellow.  He wasn’t joking.  I didn’t have the heart to explain that they were not real eggs and would not turn green and wouldn’t go “off” for months.

In an effort of restraint, I picked up the minis and baked ‘em in a cupcake.  Happy Halloween everyone!

Scream Egg Cupcakes – yields 12 scary cupcakes
1 & 1/3 cups gluten free all purpose flour
½ tsp xanthan gum
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup sugar (or sugar baking substitute like Natvia)
¼ cup butter or margarine (or applesauce for low fat)
1 egg
1 tsp vanilla extract
2 Tbls unsweetened cocoa powder (sifted)
1 cup milk or yogurt

Unwrap the mini scream eggs and put in a small container.  Freeze overnight before you make the cupcakes.  Preheat oven to 180 or 160 fan forced and line muffin trays with papers.

In a bowl, sift together the flour, xanthan, baking soda, baking powder and salt and set aside. In a large bowl, cream together applesauce or butter and sugar.  Beat in the egg and vanilla.  Sift in the cocoa powder and stir with a wooden spoon until well combined.

Turn the mixer back on low and add one third of the flour mixture and then half of the milk, followed by a third flour mixture, the remainder of the milk, and finally the last of the flour mixture.  Mix on low until dry ingredients are fully combined.

Put a large tablespoon of batter in the bottom of each baking cups.

Place a scream egg on top of the eggs then place another large tablespoon or more of batter to completely the eggs.

Bake for 15-18 minutes or until skewer comes out clean.

Cool the cupcakes on a wire rack completely before frosting.

Vanilla Butter Cream Frosting
½  cup margarine or butter softened
½  tsp vanilla bean paste
½  tsp salt
1/3 cup milk
4 cups icing sugar

Cream the butter in a medium-size bowl until very smooth. Stir in the vanilla bean paste until  evenly  distributed. Add the salt and milk, and stir until combined.   Sift the sugar over the butter mixture and stir the  mixture until it’s perfectly smooth. If the frosting is too loose, add a few more tablespoons of sugar,  and stir until smooth.   Cover with plastic wrap until you’re ready to use; mix well just before using  Spread or pipe onto cooled cupcakes.


Treat your friends to this special cupcake……they might even think the Scream Egg in the bottom is a Trick :)

Frightfully Delicious Cupcakes
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Recipe type: GF Cupcakes
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • Scream Egg Cupcakes – yields 12 scary cupcakes
  • 1 & ⅓ cups gluten free all purpose flour
  • ½ tsp xanthan gum
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup sugar (or sugar baking substitute like Natvia)
  • ¼ cup butter or margarine (or applesauce for low fat)
  • 1 egg
  • 1 tsp vanilla extract
  • 2 Tbls unsweetened cocoa powder (sifted)
  • 1 cup milk or yogurt
  • Vanilla Butter Cream Frosting
  • ½ cup margarine or butter softened
  • ½ tsp vanilla bean paste
  • ½ tsp salt
  • ⅓ cup milk
  • 4 cups icing sugar
Instructions
  1. Unwrap the mini scream eggs and put in a small container. Freeze overnight before you make the cupcakes. Preheat oven to 180 or 160 fan forced and line muffin trays with papers.
  2. In a bowl, sift together the flour, xanthan, baking soda, baking powder and salt and set aside. In a large bowl, cream together applesauce or butter and sugar. Beat in the egg and vanilla. Sift in the cocoa powder and stir with a wooden spoon until well combined.
  3. Turn the mixer back on low and add one third of the flour mixture and then half of the milk, followed by a third flour mixture, the remainder of the milk, and finally the last of the flour mixture. Mix on low until dry ingredients are fully combined.
  4. Put a large tablespoon of batter in the bottom of each baking cups.
  5. Place a scream egg on top of the eggs then place another large tablespoon or more of batter to completely the eggs.
  6. Bake for 15-18 minutes or until skewer comes out clean.
  7. Cool the cupcakes on a wire rack completely before frosting.
  8. Frosting -
  9. Cream the butter in a medium-size bowl until very smooth. Stir in the vanilla bean paste until evenly distributed. Add the salt and milk, and stir until combined. Sift the sugar over the butter mixture and stir the mixture until it’s perfectly smooth. If the frosting is too loose, add a few more tablespoons of sugar, and stir until smooth. Cover with plastic wrap until you’re ready to use; mix well just before using Spread or pipe onto cooled cupcakes.

 

Comments

  1. GK says:

    Oh yes, I can certainly vouch for these little numbers. The chocolate cake, vanilla icing and the added “surprise” of the Screme egg in the bottom makes for a wonderful experience. Well done again SOS…. you are my heroine!!!
    PS Oh yes… your produce can be addictive!!!

  2. Ez says:

    OMG!! Soooooooo good!! Can I have another please…..and maybe another one after that ;)

  3. Mimi says:

    Dear Miss Sweets of Style, Your recipes look like such fun! And your photos are. SO creative…..Your mom ànd John Daddy must be SO PROUD!

    Love, Mimi and Poppy. XOXO