I know that Halloween isn’t about cute things, but seriously…this has to be the cutest ghost and skulls n’ bones I’ve ever seen. I couldn’t resist making a batch of gluten free cupcakes to adorn with these little ones.
A while back, I saw a post on Sweetapolita’s blog on how to stamp fondant. Such a simple technique which allows you to easily dress up any cupcake (thanks Rosie for this tip!).
So I recently found these stamps in my local Michael’s store and couldn’t resist – they were just too cute to pass up! The plates I found at Winners.
Since the stamps were more on the cute side, I thought, now how can I make these cupcakes a little spooky? I was tempted to make some chocolate cupcakes and dye them black, but I’ll be honest, I did previously try this, and it completely flopped. Let’s just say I learned my lesson – never mess with a good ol’ fashion gluten free cupcake recipe.
So instead, I decided to fill them with some ‘blood’ (or better said, some berry jam ). For this recipe, I used Smucker’s SimpleBlends Fieldberry jam for the filling. On a side note, I’m happy to report that this jam is in fact gluten free. When I called Smucker’s to inquire if it was, they informed me that all Smucker’s jams are gluten free (yippee!).
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Pure deliciousness! Happy Halloween!
Here are the recipes…enjoy!
Ingredients
- 3/4 cup white rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 1/2 tbsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (I used golden yellow brown)
- 1/2 cup butter or margarine (softened, room temperature)
- 3 eggs, room temperature
- 1 tsp pure vanilla extract
- 1/3 cup milk, or milk substitute
- 1/2 cup or so jam or your preference (I used Smuckers SimpleBlends Fieldberry)
- 5 large egg whites (5 ounces)
- 1 1/4 cup dark brown sugar (I used golden yellow brown sugar)
- 1 1/2 cups unsalted butter, softened and cut into cubes
- 1/2 tsp vanilla extract
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Method
- Preheat oven to 350°F and prepare pans with liners; set aside.
- Mix together in bowl all dry ingredients; set aside.
- Beat sugars and butter until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add vanilla extract and mix well.
- Add flour mixing on low speed and slowly add milk. Once all milk has been added, mix well until smooth (about 3 min).
- Pour approximately 1 tbsp of mix into each liner, then drop in 1 heaping tsp of jam into each liner. Top off each liner with more mix ensuring the jam is fully covered in each one.
- Bake until toothpick inserted comes out clean – about 22 minutes.
- Let cool in pan for 3-5 minutes before transferring to cool completely on wire rack. Once completely cooled, you can frost.
- Ensure your mixer bowl is free of any grease prior to starting.
- Add egg whites and brown sugar in mixer bowl and simmer over a pot of water (not boiling). Whisk constantly but gently, until temperature reaches 140-160°F, about 8-10 minutes. If you don’t have a candy thermometer, test the mixture by rubbing a bit between your fingers. If egg whites are hot and you do not feel granules of sugar, it’s ready.
- Remove from heat.
- With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch. It is important the temperature of the bowl has cooled down as you should never add butter to warm meringue.
- Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing on medium-low and it will come back to smooth).
- Add vanilla, salt and spices, continuing to beat on low speed until well combined.
Thanks for stopping by! Comments are always welcomed and encouraged.
Eva
