Bat Chocolate Cupcakes (Dairy Free)

October 16, 2019

An an easy, child-friendly recipe to whip-up for Halloween night or a fun Halloween lunch box treat. #DairyFree #HalloweenBaking #PlantBased

Ingredients

Cup cakes

12 patty pans and 2 x muffin trays

150 g self raising flour

30 g cocoa powder

175 g castor sugar

175 g Nuttelex plant based butter

3 eggs or egg replacer

1/4 tsp vanilla extract

75 g dairy free chocolate - grated

The Choc Frosting

1 cup Nuttelex plant based butter

2 tbsp cocoa

1 tsp vanilla extract

3 cups pure icing sugar

Decoration

1 packet googly eyes

1 packet Oreos biscuits

Directions

Cupcakes

1Preheat the oven to 160°C. Line a muffin tins with patty pans.

2In a large bowl combine the grated chocolate with the flour, cocoa, sugar, eggs, vanilla and Nuttelex. Mix on low until combined.

3Spoon cup cake mixture evenly into the patty pans.

4Bake for 20 minutes, or until a cake tester inserted into the centre comes out clean.

5Transfer the cakes in the trays onto a wire rack and let cool for 5 minutes before removing the cupcakes from the trays to cool completely.

Frosting

1Cream together Nuttelex, vanilla and cocoa then gradually add icing mixture slowly, continue mixing until all is incorporated.

2Scoop frosting into piping bag, then pipe onto cooled cup cakes.

Bat detail

1Carefully cut 12 biscuits in half, and gently insert in the middle of each cupcake to create your bat ears

2Place 2 x googly eyes on each cupcake.

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