These gluten free Halloween cupcakes (or gluten free monster cupcakes!) are the best Halloween party food! They are super cute and easy to make - great for kids! Can also be made dairy free with some substitutions!
Preheat the oven to 180'C/Gas 4 and fill a 12-cupcake tray with cake cases. Set aside.
Using an electric whisk, beat the sugar and Stork until pale. Add the eggs and beat again until combined. Add the flour, xantham gum and lemon zest and beat until combined.
Spoon the mixture into the cupcake cases. Bake in the oven for around 15-17 minutes, until golden brown on top. They should be well risen and a skewer poked in the centre should come out clean. Remove from the oven and cool completely on a wire rack.
Make the frosting. Beat the butter using and electric whisk until softened. Add the icing sugar, milk and lemon juice and beat again until smooth. You might want to start slowly and cover the bowl with a clean tea-towel to avoid an icing sugar explosion!
If you are using more than one colour, separate the icing into separate bowls and add the food colouring. Mix well.
Spoon the mixture into piping bags and pipe on in a swirl to create the monsters. If you're dusting with edible glitter, do this now.
Make the eyes. Roll a small ball of white icing, and a smaller ball of black icing. Flatten the black icing on top of the white icing, then press the eyes gently onto the cupcakes. Leave to set and then enjoy!
This recipe is for lemon cupcakes, but you could flavour them anyway you like! Substitute the lemon for vanilla extract, or try using some cocoa powder for a chocolate version. Go crazy and experiment!