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!
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.
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)
- Preheat your oven to 160° fan/180°/350°f/gas mark 4, and line a cupcake tin with 12 cupcake cases.
- 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.
- In a separate bowl combine the flour, xantham gum, cinnamon and ginger give it a stir so all the spices are mixed in.
- 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.
- 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.
- Spoon the mixture into the cupcake cases and fill just to the top.
- Bake for 25 mins. Check if the cakes are cooked by inserting a skewer. They are cooked if the skewer comes out clean.
- 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:
- Cream the cream cheese for 3 minutes until light and fluffy
- Then add all the other ingredients and beat until all the ingredients are combined.
For the ginger icing:
- Cream the butter, syrup and lemon juice for 3 minutes until light and fluffy.
- Add the icing sugar and cinnamon and beat until smooth.
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.
I made this cake for my mum’s birthday a week ago and she loved it so much she asked me if I would make it again. As it is mothers day on Sunday I have decided to make it again!
I found a recipe for a cake I had made before which worked well but as I’m now on a gluten free diet I needed to adapt the recipe. I also thought it would be good if the recipe had reduced sugar as I’m trying to cut down on sugar in my diet.
This cake is made with coconut sugar and has maple syrup in the coconut and orange frosting. This means the cake is much better for you, so don’t feel bad if you have a second slice in the same day! I also wanted to add extra spice to the cake to help add natural sweetness.
Make sure you buy the ingredients for the coconut frosting the day before. The coconut frosting requires you to put a can of coconut milk in the fridge overnight, so the top sets and you can whisk it up to make the frosting the next day.
Recipe: Gluten free Carrot Cake with coconut and orange cream frosting with lemon curd.
For the cake: (Recipe adapted from the book ‘Great British Bake Off Everyday’)
- 4 large eggs
- 125ml light olive oil
- 230g coconut sugar
- 225g gluten free plain flour
- 2 ½ tsp gluten free baking powder
- ½ tsp xanthan gum
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp allspice
- 375g carrot grated (6-7 medium size carrots ) but if you have less amount don’t worry
- 75g desiccated coconut
- 100g raisins
- Zest of one orange
For the syrup:
For the frosting:
- 1 zest of an orange
- 1 tsp maple syrup (can add more depending how sweet you want it)
- 2 x 400ml can of coconut milk (Put into the fridge the night before to harden)
Half a jar of lemon curd (optional)
pistachio nuts , desiccated coconut and orange zest
- Firstly make the cake. Prepare 2 x 20.5cm cake tins greased with butter and the base lined with parchment paper. Preheat your oven to 180° / 350 °F/gas 4 .
- Put the eggs , olive oil and coconut sugar in a bowl, whisk with a free stand mixer with the whisk attachment or with a hand held electric whisk for 5 mins until everything is frothy.
- Sift the flours, baking powder, xanthan gum and spices into a bowl and gently fold with a metal spoon until everything is combined. Add the grated carrot, coconut, raisins and zest of an orange to the bowl and fold in with a spoon until everything is incorporated.
- Spoon the mixture into the prepared tins and spread out evenly, making sure to get to the corners and you have smoothed the top. Put into the oven and bake for 35 mins until a skewer comes out clean.
- While the cakes are cooking make the syrup. Put the juice of an orange and lemon in a pan and reduce for 10 mins. (I don’t add sugar) .
- Once cooked take out of the oven leave for 5 mins, take out of the tin and place on a cooling rack. While the cake is still warm make small holes with a skewer in the sponge and pour in the syrup .
- While the cake is cooling make the coconut frosting. Take the coconut cans of milk out of the fridge and scrape the top that has set over night into a bowl (you don’t need the liquid bit at the bottom. It can be used for homemade curry later in the week. Whisk until soft peaks form, the add the zest of an orange and 1 tsp of maple syrup and whisk for a further 3 mins. Add more maple syrup if you want depending how sweet you want it.
- Once the cake is completely cool then start assembling the cake . Place one of the cakes upside down on the cake stand or plate depending what your going to serve it on . Spread half the jar of lemon curd on the cake ( if you are using it) and then add half of the coconut frosting. Place the other cake on top and spread the rest of the coconut frosting .
- To decorate lightly toast desiccated coconut for 5 mins in a pan, until it goes lightly brown, Put on top of the cake then sprinkle pistachio nuts and add zest of an orange.
For the past year I have wanted to stop eating cakes made with refined sugar, now I have lost my sweet tooth. I still like to make and eat a dessert for a celebration or if we have people over for dinner.
At Christmas I received a fantastic cook book from my cousin, which is gluten free and refined sugar free, called ‘Clean Cakes’ by Henrietta Inman. I decided I wanted this to be the first recipe I tried, because my dad and I love desserts made with pear.
I served this cake on boxing day, along side my mince pies, to my family and did not tell them it was refined sugar free . It had the seal of approval so I had to share this recipe with you. This recipe is made with coconut sugar which really works with the walnut. This cake is very light in texture which I was not expecting. It tastes delicious! This cake keeps really well in a tin for up to five days.
You must try this recipe as it has changed my perception of baking refined sugar free. In my opinion it one of the best cakes I have tasted .
I really recommend any one to buy the book ‘Clean Cakes’.
Recipe : Gluten free and refined sugar free cake from the book ‘Clean Cakes’ by Henrietta Inman
- 70g chopped walnuts
- 180g raw honey
- 5 large pears
- 120g unsalted butter
- 80g apple puree
- 60g brown rice flour
- 80g coconut sugar
- 60g teff flour
- ½ tsp vanilla extract
- 2½ tbsp arrowroot
- ½ tsp gluten free baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp xanthan gum
- ½ tsp salt
- 2 eggs
- Heat the oven to 170ºc fan/325ºc/Gas Mark 3. Grease and line the bottom and sides of a 23cm spring form cake tin.
- Line a baking tray with baking parchment and spread the walnuts on top. Toast for 5 mins and then allow to cool before chopping into small pieces.
- Spoon the honey into the base of the tin. Peel and slice the pears then arrange into the base of the tin.
- Using a mixer. whisk the butter, sugar, apple puree and vanilla extract until soft and smooth. Combine the flour, arrowroot, baking powder, bicarbonate of soda, xanthan gum and salt. Change the whisk to a paddle then add the dry ingredients a table spoon at a time alternating with the egg (this can be done by hand). Finally add the chopped walnuts.
- Spoon the mixture over the pears and bake for 30 minutes.
- Leave to cool in the tin for about 30 minutes and then remove the sides. Invert on a plate and then remove the bottom of the tin and paper.