The weather has started to turn a little bit here. Seems the 100 plus temps have taken a break and now the lower 90 temps have moved in. Hey! That’s better than 107! We really won’t see the lower 80’s for at least another month. That’s the fun of living in the southwest deserts.
Because of that, Halloween has always been a gamble. Every year I would sit down with my kids and we would try to come up with costumes that could be done in layers. There was a 50/50 chance of either roasting in the outfits or having to put on a sweater because we got a “cold” snap (upper 60’s for us).
We sure had a lot of fun each year. I don’t remember a time we didn’t make our own costumes. The final two weeks before Halloween, my sewing machine was really humming trying to get everything ready. And the candy! Good grief. Enough to make any youngin’ have sugar highs for at least a month.
So, for the “scary” and “spooky” month of October, we’re gonna have fun! Use these recipes and plan your own gluten free Halloween party. If you haven’t done one for awhile, now’s the time. Get out all your cute plates, decorate the house, bob for apples, make treats and put on some scary movies to watch. It’s time to celebrate again!
These gluten free cupcakes may look complicated, but they’re not. The “hardest” part is putting on the icing and I’ve got ya covered for that. Just watch the video on my blog to see how to make these “scary” one-eyed monster cupcakes.
Gluten Free Cupcakes for Halloween
The One-Eyed Monster
Gluten Free Cake Mix of choice
Ingredients to make cupcakes as per the box
2 cans of gluten free white frosting
Food paste colors in orange and green
Large sized marshmallows
Junior Mint for the eye ( the regular size not mini’s)
Equipment: Oven, cupcake papers, muffin tin, hand held mixer, bowls, spoons, zip type quart size bags
Bake the cupcakes as directed on the box. Cool completely. Using two bowls big enough to allow to mix u the paste colors, place one can of frosting in each. Squirt in about 7 to 9 drops of orange in one and green in the other. Go ahead and mix up until no white streaks can be seen.
If your frosting is rather soft (mine was) go ahead and refrigerate for about 30 minutes to firm up.
Now the fun part! Take a large marshmallow and cut on bottom off at an angle (see the picture). Frost the top of the cupcake and place your cut marshmallow on top. Then place about half of the frosting in a zip bag and cut the corner off just a little. Start squeezing out frosting “fur” beginning with the bottom of the marshmallow and working your up. Don’t cover the top of the marshmallow. That’s your eye!
Then go around the cupcake and finish your “fur”. You can watch the video to see how.
Place a dot of frosting on the Junior mint and place on your cupcake. Then give it a little squiggly to form a sparkle in your monsters eye!
All done! Now go do the rest and finish off the green and orange ones. Place them in the frig to firm up the frosting before you serve. If you want to have some fun, you could put both orange and green “fur” on your monsters. Up to you. It was just easier to do one color at a time. But get creative!
Ps.. Like this recipe? On October 12th I will be sending a special invitation to look at my newest cookbook:
Spooky Gluten Free Halloween. It has lots of cute recipes just like this one for you to make for your little ghosts and goblins and even the tall ones!