Just because you’re a person who can’t eat gluten-free foods doesn’t mean you should stay without trying some delicious cupcakes during Halloween. And since at Decalaveras we think of everything… get ready for our gluten-free cupcakes recipe for Halloween!
Ingredients
You probably already know this recipe. However, we guarantee that only by following our recipe is how it will turn out truly delicious. First you need these ingredients, which will give you for 10 cupcakes.
for the cupcakes
- 200 grams of rice flour
- 50 grams of cornstarch
- 200 grams of white sugar
- 200 grams of unsalted butter
- 3 eggs
- 1 dessert spoon of vanilla essence
- 1 teaspoon of yeast dessert
- 1 tablespoon milk
- 1 tablespoon of defatted cocoa
- Chocolate chips
For the meringue ghosts
- 1 sheet of neutral gelatin
- 40 ml of water
- 2 egg whites
- 100 grams of sugar
Preparation of gluten-free cupcakes for Halloween
It is a recipe that will only take you about 60 minutes to prepare. You will see that it is not complicated at all, especially if you follow our instructions.
- Sift the two types of flour (rice and cornstarch), in two different containers. Then pass the cornstarch to the flour, remove to integrate well . Make a volcano, or a hole with the help of something circular that allows you to reach the bottom of the bowl. Add the yeast and cocoa powder . Stir well.
- In another bowl you are going to have to beat the butter with the sugar , with electric rods at medium power, which will give you a fluffy mixture as a result. Add the three eggs and beat again, until they are fully integrated.
- It’s time to mix both combinations , so go passing this to the flour mixture, little by little, without stopping beating. As a result, you will have a unified creamy mixture. Add the chocolate chips and beat again for a couple of minutes to mix.
- Turn on the oven at 170º so that it warms up while you fill the molds, more or less halfway. So that the cupcakes do not stick, you can put the plastics to wrap them or spread a little butter.
- Put in the oven for about 30-35 minutes , with the heat up and down. After 20 minutes he checks that they rise well and after 25 he starts to play. When the knife comes out, or the clean skewer, they are ready.
- While the cupcakes are being made, how about we prepare the meringue? To do this, hydrate the gelatin sheet in cold water for about 10 minutes. You are going to heat the 40 ml of water, until it almost boils, and add the 100 grams of sugar , stir a little and let it dissolve, to get the syrup.
- Beat the whites in what you expect, with a little sugar, until they reach the point of snow. Add the syrup, in the form of a thread, without stopping beating, so that this is well integrated.
- Finally, it is enough to add the gelatin, already hydrated, with three tablespoons of water . Beat to undo the gelatin and that everything is well integrated into the mixture.
- Put the meringue in a pastry bag , with the nozzle that is not very fine, and pour over the cupcake to your liking, until you make a small mound.
- Once the mound is assembled, with the same meringue you are going to make the ghosts, which you have to do very carefully so that it does not get confused with the rest of the meringue.