October 16, 2019
An an easy, child-friendly recipe to whip-up for Halloween night or a fun Halloween lunch box treat. #DairyFree #HalloweenBaking #PlantBased
The Choc Frosting
1Preheat the oven to 160°C. Line a muffin tins with patty pans.
2In a large bowl combine the grated chocolate with the flour, cocoa, sugar, eggs, vanilla and Nuttelex. Mix on low until combined.
3Spoon cup cake mixture evenly into the patty pans.
4Bake for 20 minutes, or until a cake tester inserted into the centre comes out clean.
5Transfer the cakes in the trays onto a wire rack and let cool for 5 minutes before removing the cupcakes from the trays to cool completely.
1Cream together Nuttelex, vanilla and cocoa then gradually add icing mixture slowly, continue mixing until all is incorporated.
2Scoop frosting into piping bag, then pipe onto cooled cup cakes.
1Carefully cut 12 biscuits in half, and gently insert in the middle of each cupcake to create your bat ears
2Place 2 x googly eyes on each cupcake.