Gluten Free Halloween Cupcakes

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It’s nearly time for the most spooky and scary time of year again, Halloween! If you are having a Halloween party or just giving out sweets, these pumpkin cupcakes with spiced cream cheese frosting will do the trick!

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I love Halloween, it’s the best occasion to be creative with your bakes. These cupcakes are a great way to get the kids into the kitchen and interested in baking.  They can be decorated in different ways. These cupcakes use up the left overs from the pumpkins.

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Recipe for Gluten Free Halloween Pumpkin Cupcakes:


  • 110g unsalted butter
  • 240g coconut sugar (you can use brown sugar)
  • 2 large eggs
  • ½ tsp vanilla extract
  • 100g of pumpkin puree (roasted)
  • 245g gluten free self raising flour
  • ½ tsp xantham gum
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 125ml buttermilk  (or 120ml milk with a teaspoon of lemon juice)

For the white ghost icing:

  • 75g cream cheese
  • 150g icing sugar
  • 1tsp lemon juice
  • ¼ tsp vanilla extract

For the ginger buttercream:

  • 125g  unsalted butter
  • 300g icing sugar
  • 4 tsp  crystallised ginger syrup
  • 2 tsp lemon juice
  • 1 tsp ground cinnamon
  • Orange food colouring (add as much as you want depending how orange you want it)


  1. Preheat your oven to 160° fan/180°/350°f/gas mark 4, and line a cupcake tin with 12 cupcake cases.
  2. In a large bowl cream together the butter and sugar until the mixture is smooth (this takes 5 mins I like to put a timer on). Then beat in the vanilla extract.
  3.  In a separate bowl combine the flour, xantham gum, cinnamon and ginger give it a stir so all the spices are mixed in.
  4. Break the eggs into a cup and mix, poor half the mixture into the butter and sugar. Then add a spoon on flour (this stops the mixture curdling). Do this until all the egg is mixed in. Then add the the pumpkin and beat until just combined.
  5. Add one third of the flour to the creamed mixture and beat in, then add half of the butter milk and beat.  Repeat these steps until all the flour and butter milk has been added.
  6. Spoon the mixture into the cupcake cases and fill just to the top.
  7. Bake for 25 mins. Check if the cakes are cooked by inserting a skewer. They are cooked if the skewer comes out clean.
  8. Leave to cool in the tins for 10 minutes then place on a cooling rack to completely cool before icing.

For the white ghost icing:

  1.  Cream the cream cheese for 3 minutes until light and fluffy
  2.  Then add all the other ingredients and beat until all the ingredients are combined.

For the ginger icing:

  1. Cream the butter, syrup and lemon juice for 3 minutes until light and fluffy.
  2.  Add the icing sugar and cinnamon and beat until smooth.


To decorate:

I used a large nozzle piping bag to create a swirl effect.  you could of course ice with a flat knife.  I topped the cakes with Halloween decorations and googly eyes.


Coconut Muffins


Happy summer, the sunshine is finally appearing after a very snowy March. Recently after work on a Saturday I have been going for a walk in Primrose Hill. My colleagues have been asking to take cakes in.  I have been craving muffins. They are perfect to take on the go and I find them less rich than a cake. When working it gives me the energy to keep me going for the rest of my shift. So I have been making lots of different flavors and this one is my family and friends favorite.

Gluten free coconut muffins!

The great thing about this recipe is it does not take long to bake , so if I have the ingredients I can make them easy and quickly.




My mum and I have decided to buy English organic frozen fruit for these muffins. It means that I can make the muffins when ever I like . I always make sure I have sugar, flour and milk in the fridge.  The English frozen fruit is actually sometimes cheaper than non frozen fruit.

I always loved eating coconut muffins when I was studying for my A levels last year. I would go and have a cup of tea and I would order a lemon and coconut muffin, but now I am not eating gluten I have to make my own. Its hard to find gluten free muffins in tea shops.

These muffins are actually made with almond milk. I made them both with coconut and almond milk and I found the almond milk works best.



I now take these into work every Saturday but I never get bored of them.

I hope you like making and eating this recipe too !!!


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Recipe: Gluten free coconut muffins


  • 200g self raising flour
  • 150g caster sugar
  • 25g desiccated coconut
  • 1/2 tsp salt
  • 100ml sunflower oil
  • 1 egg beaten
  • 150ml almond milk
  • Blackberries (about half a packet)



  1. Preheat the oven to 180 degrees.
  2. Put the flour, sugar, coconut and salt in a bowl and mix together.
  3. Make a well in the middle and then add the oil and egg and mix together.
  4. Add the milk and mix together. Stir in the blackberries (don’t worry if they get squashed that will mean you get a better distribution of blackberries).
  5. Finally spoon into muffin cases (makes 12 muffins)
  6. Bake for 30-35 mins. (They will be done when the skewer comes out clean)
  7. Once done leave the muffins to cool then take out of the muffin tray and leave on a cooling rack to cool completely .