Still looking for a safe treat for your Halloween party? These Top 8 Allergen-Free Gluten-Free Cupcakes are easy to whip up, and so very festive. Top them with your favorite Halloween party favor (such as a plastic spider or bat ring), and you’ve got a perfect Halloween party treat.
Halloween Velvet BooCakes
Free of the top 8 Allergens, Gluten-Free, and Vegan, but full of flavor and fun.
1¼ cups + 2 tablespoons my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
2 tablespoons unsweetened cocoa powder
¼ + 1/8th teaspoon xanthan gum
¾ teaspoon double-acting baking powder
¾ teaspoon baking soda
¾ teaspoon salt
¾ cup rice milk
¾ teaspoon cider vinegar
¼ cup + 2 tablespoons dairy-free, soy-free
¾ cup granulated sugar
2¼ teaspoons Ener-G egg replacer mixed with 3 tablespoons
½ teaspoon pure vanilla extract
1 tablespoon natural red food coloring
1 recipe Velvet Frosting (recipe follows)
- Natural orange food coloring
1. Preheat oven to 350 degrees. Line a muffin pan with 12 liners.
2. Measure out flour mix by spooning flour into a dry measuring cup and leveling it off with the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
3. Combine the rice milk and cider vinegar. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the natural red food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
5. Divide batter equally among muffin liners, smoothing down the surface with a frosting spatula or butter knife.
6. Bake cupcakes in the center of preheated oven for 18 minutes, rotating the pan halfway through baking time.
7. Let cool in the pan on a cooling rack about 5 minutes. Transfer cupcakes to cooling rack to cool completely before frosting.
8. Once the cupcakes have cooled completely, frost with Velvet Frosting. Top each with a Halloween party favor. Once frosting has set, store covered at room temperature. Extras can be frozen for eating later.
ENOUGH TO FROST 12 CUPCAKES
½ cup dairy-free, soy-free vegetable shortening (like Spectrum)
- Pinch of salt
1½ cups confectioners’ sugar
1½ tablespoons rice milk
1½ teaspoons freshly squeezed lemon juice
½ teaspoon pure vanilla extract
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.
2. Add the confectioners’ sugar in three batches, beating after each addition.
3. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy and fluffy, about 5 minutes.
4. Add a few drops of natural orange food coloring to the frosting until desired shade has been reached. Frost cupcakes and decorate with Halloween party favor.
Yes, this cake is allergy-free. Really. But nobody would ever know it. I created this recipe for my son Monte, whose birthday is February 6th. He was supposed to be born on Valentines Day, and was almost named Monte Valentine. However, he came 8 days early, and was named Monte Lovell (which means “little beloved”), which he finds equally embarrassing. Monte loves Red Velvet Cake, fittingly, so this cake is a tribute to him. My little beloved.I encourage you to bake this cake. What better way to celebrate Valentines Day this year, than with an Allergen-Free, Gluten-Free, Vegan Red Velvet Cake that can be eaten by all your favorite sweethearts? I promise, it’s to-die-for. Eat it and weep.