Halloween Cup Cakes

Cupcakes

• 180 g Nuttelex Spread
• 125 g castor sugar
• 2 tbsp golden syrup
• 180 g gluten free plain flour
• 60 g cocoa powder
• 1 tsp bi-carb soda
• 1 tsp gluten free baking powder
• 1 tsp vanilla essence

Dairy Free Frosting

• 125 g Nuttelex Spread
• 3 cups icing sugar
• green gel colouring
• 1 tbsp Nuttelex Almond Milk
• Set aside an extra cup of icing sugar in case you want to tweak the taste and texture

Cupcakes

1. Preheat oven to 180ºC. Line a 12 cupcake tray with cupcake papers.
2. Place the Nuttelex and sugar in bowl and beat till creamy. Add the golden syrup gradually, using a spatula to slowly fold the mixture. Then beat the mixture for another minute and add the milk.
3. Add the flour and mix till you have a smooth batter.
4. Sieve in the cocoa a tablespoon at a time mixing thoroughly. Keep mixing until the whole mixture is the same colour.
5. Add the bi-carb soda and the baking powder separately and keep mixing until the sodas have been fully absorbed. Add vanilla essence and mix again.
6. Spoon the mixture into the cupcake cases until they are 1/2 full as these cupcakes rise a lot.
7. Place in the oven for 25-30 minutes.
8. Let cupcakes cool before decorating.

Dairy Free Frosting

1. Combine Nuttelex, icing sugar and milk until smooth.
2. Add 1 - 2 drops of gel colouring and mix through. You can add more to make the icing darker.
3. Spread or pipe over cooled cupcakes.