Halloween is only a week away and I have been experimenting with healthier treats. This recipe is adapted from an article from VegNews.com and I do have to say that theirs look better than mine. Again, it's all been an experiment and it means that it doesn't always turn out the way you hope. What I did was replace their sugar frosting with an agave-butter cream. First of all it does not turn out white, something you do want for these cupcakes. And its also harder to work with than the more liquid frosting they used. Having said that, my recipe is healthier and people can still see that they are supposed to be eyeballs. So it's up to you to decide.
I used my Gluten Free Zucchini Chocolate Muffin recipe for the base. But of course you can use your favorite muffin or cupcake recipe instead. The following recipe makes a lot of mini cupcakes, about 36. Good thing is that they freeze well, with or without the frosting.
Gluten Free Zucchini Chocolate Muffins:
2 cups Gluten Free flour,
I mix my own by sieving 2 cups brown rice flour with 2/3 cups potato starch and 1/3 cup tapioca starch. Make a larger batch and keep leftover flour in a container or ziplock bag for the next time.
1/3 cup cocoa powder, unsweetened
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xantham gum
1/4 teaspoon apple cider vinegar
1 cup rice, soy, almond or regular milk
3/4 cup agave
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups zucchini, grated
1 cup chocolate chips
Preheat the oven to 200C / 400F and line 3 x 12 mini muffin pans with paper liners.
In a mixing bowl sieve the flour, cocoa powder, baking powder, baking soda, salt and xantham gum together. Repeat this 2 times so everything gets well mixed.
In a separate bowl whisk the eggs, vinegar, milk, agave, oil and vanilla extract till well mixed.
Add the egg and milk mixture to the flour and mix. Dont worry about little lumps.
Fold in the zucchini and chocolate chips.
Use a tablespoon to spoon the batter into the mini muffin pans.
Bake for 12-15 minutes or until set. Let cool on a cooling rack.
Agave - Butter Frosting:
1 cup butter, room temperature
1 1/3 cups agave
1 tablespoon vanilla extract
3 tablespoons rice, soy, almond or regular milk
With a hand mixer whip the butter till light and fluffy.
Add the agave a little at a time and whip till well incorporated.
Add the vanilla extract and whip till well incorporated.
Assembly of the eye balls:
Mini muffins or cupcakes
Agave - Butter Frosting
Blue, black and red food coloring
In a small bowl mix a small amount of the frosting with blue food coloring.
In another small bowl mix a small amount of the frosting with black food coloring.
Put them back into the fridge.
Use a piping bag to pipe the frosting onto the muffins, spread them with a palette knife or the blunt side of a knife.
In a separate piping bag or a plastic bag, by cutting off a small corner, add the blue frosting and pipe an eye onto the muffin. They can be anywhere from the middle to closer to the rim.
Clean your piping bag or use another plastic bag with the corner cut off, add the black frosting and pipe a black dot onto the blue frosting.
With a toothpick make the blood shot eyes with red food coloring.