Gluten Free Graveyard Cupcakes

by Carol Kicinski on October 22, 2014

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Halloween can be tricky for kids with gluten sensitivities with parties, school events, and trick-or-treating. If it is hard for a grown-up to resist cookies and cupcakes, just think how difficult it is for an 8 year old!

The answer to school functions and parties is simple – bring gluten free treats to share and your kiddo won’t wind up caving into temptation or end up feeling left out.

These creepy graveyard cupcakes are so easy to make that you can even get the kids involved – another great way to help keep them on their gluten free diets!

It can get busy around the house at Halloween so I say use shortcuts wherever possible. I used Kinnikinnick gluten free chocolate cake mix for the cupcakes and Betty Crocker Ready-to-Spread chocolate frosting. From there it is all about the decorating. Get some gluten free gummy worms (such as from Surf Sweets) to crawl out of the dirt and use jelly beans for grubs. The tombstones are made from KinniToos Chocolate and Vanilla Sandwich cookies.

Involving your kids in their diets helps them to make good choices. And who doesn’t love making cupcakes?

Safe Gluten Free Candies:

If you are looking for an updated list of safe gluten free candies, here is the 2014 Gluten Free Halloween Treats List from the Celiac Disease Foundation.

Gluten Free Graveyard Cupcakes

Ingredients

4 large eggs
¾ cup vegetable oil
¾ cup cold water
1 box Kinnikinnick Chocolate Cake Mix
1 (16-ounce) tub gluten free ready-made chocolate frosting
18 KinniToos
Gluten free white decorating icing
Gluten free gummy worms and jelly beans

Directions

Preheat oven to 350 degrees. Line 18 standard muffin cups with paper cupcake liners.

In a large mixing bowl, combine the eggs, vegetable oil, and water. Whisk for 2 minutes. Slowly add the cake mix and whisk until combined – batter should be slightly lumpy, do not over mix.

Divide the batter among the prepared pans and bake for 15 – 20 minutes or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched. Let cool in the pans for 5 minutes and then remove to a wire rack to finish cooling.

Frost cooled cupcakes with frosting.

Twist the KinniToos to separate into two halves. Scrape the frosting from the middle and discard. Cut the bottom third off of half the cookies. Place the smaller cut portion in a plastic food storage bag along with the remaining cookie halves. Using a rolling pin, crush the cookies until they resemble dirt. Sprinkle the crumbs on top of the frosted cupcakes.

With the decorating icing, you can write on the side of the cut cookie that the filling used to be on if you like. Make sure that the flat side of the cookie is the bottom of your tombstone. You can write things like RIP, Boo, or people’s initials. Stick the cookies into the frosting and prop up the back with a toothpick if you need to. Cut the gummy worms in half and stick a half into each side of the cupcakes. Place 2 jellybean “grubs” on each cupcake.

Servings:

A gluten free recipe that makes 12

Ready for dessert?

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Categories:    Cupcakes, Dessert

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