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Spooky Cupcakes for Halloween with Lucy Bee Icing

Preparation Time
15 - 20 minutes

Cooking Time
15 - 20 minutes

Serves
8 cakes

Allergy Information
Gluten Free, Wheat Free, Vegetarian


Ingredients

  • FOR THE CUPCAKES:
  • 2 drops vanilla essence
  • 120g castor sugar
  • 120g Lucy Bee Coconut Oil, melted
  • 3 eggs
  • 1 tsp. gluten free baking powder
  • 120g gluten free plain flour
  • 3 tbsp. Lucy Bee Coconut Milk
  • FOR THE ICING:
  • 4 tbsp. Lucy Bee Coconut Oil
  • 4 tbsp. icing sugar
  • 1 tsp. vanilla essence

Method

  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Place cupcake cases into a cake tin.
  3. FOR THE CUPCAKE MIXTURE:
  4. Mix together the Lucy Bee Coconut Oil, vanilla essence and sugar.
  5. Beat in the eggs, one at a time.
  6. Fold in the baking powder, flour and Lucy Bee Coconut Milk - the mixture should be a bit sloppy as the gluten free flour will absorb the liquid.
  7. Divide into the cupcake holders and bake for 15 - 20 minutes. They're cooked when you put a sharp knife into the cake and it comes out clean.
  8. Leave to cool before icing.
  9. FOR THE ICING:
  10. Cream together the Lucy Bee Coconut Oil, icing sugar and vanilla essence.
  11. Place equal amounts on top of each cupcake and decorate as preferred.
  12. Enjoy.....if you dare!

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