Boo, let’s get spooky with these super cute paleo halloween ghost cupcakes. Decorated with marshmallow frosting and candy eye toppers these ghost cupcakes are super fun and easy to make. The perfect treat to bring to any halloween gathering.
Halloween is all about “trick or treating” and personally I love to treat during this spooky holiday season. It’s about halloween costumes, horror films and most importantly candy :P. Candy gives me joy but I like to treat myself in a much healthier way. Which means, if I were to fill your halloween bucket it would be filled with these delicious goodies:
Healthy Homemade Twix Bars
Vegan Snickers Bars
Tahini Date Caramels
Paleo Coconut Peppermint Patties
Vegan Gummy Bears
Healthy Kettle Corn
Also, if you want to go to a spooky halloween party/get together make sure to bring Flourless Franken-muffins, Ghost Meringues or these spooky Ghost Cupcakes. They are super yummy, fun to make and a lot healthier than the usual halloween sweets.
How to prepare these fun halloween cupcakes
Preheat the oven to 350 degrees Fahrenheit and grease a muffin pan with coconut oil or line with muffin cups. I like to use a silicone muffin pan for easy removal.
In a large bowl add dry ingredients and combine. In a separate bowl add all wet ingredients and whisk together. Add the dry ingredients to the wet ingredients and combine well with a spatula.
Transfer batter into the muffin pan filling each mold 3/4. Bake for about 20-25 minutes until toothpick comes out clean. Make sure to let them rest after baking before you pipe them with the frosting.
While the muffins are in the oven, prepare the marshmallow frosting. In a small pot bring water to a simmer. Add egg whites into a heat safe bowl and plate on top of the pot. Make the water isn’t boiling to prevent the egg whites from cooking. Mix with hand mixer for about 30 seconds. Add sugar gradually while mixing for about 4-5 minutes in total. The marshmallow frosting should be completely smooth for piping.
Remove from the pot, add cream of tartar and mix for another 2-3 minutes until the marshmallow mixture reaches a stiff peak. When you turn the bowl upside down, the egg whites should be stiff and not running down the sides.
Transfer into a piping bag with a round tip and pipe ghosts on top of each muffin. Decorate with candy eye toppers and enjoy immediately. Store leftovers in an airtight container for up to two days.
If you happen to make these spooky paleo halloween ghost cupcakes, please let me know. I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
This post contains an affiliate link. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.
Paleo Halloween Ghost Cupcakes
Boo, let's get spooky with these super cute paleo halloween ghost cupcakes. Decorated with marshmallow frosting and candy eye toppers these ghost cupcakes are super fun and easy to make. The perfect treat to bring to any halloween gathering.
Ingredients
- 3/4 cup almond flour
- 1/3 cup cassava flour
- 1/3 cup raw cacao powder
- 1/3 cup maple syrup
- 1 1/2 tbsp cashew milk
- 3 tbsp melted coconut oil
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp apple cider vinegar
- 3 organic eggs
Marshmallow Frosting
- 3 egg whites
- 1/2 cup granulated monk fruit sweetener (sub with cane sugar)
- 1/4 tsp cream of tartar
- candy eye toppers
Instructions
1. Preheat the oven to 350 degrees Fahrenheit and grease a muffin pan with coconut oil or line with muffin cups.
2. In a large bowl add dry ingredients and combine. In a separate bowl add all wet ingredients and whisk together. Add the dry ingredients to the wet ingredients and combine well with a spatula.
3. Transfer batter into the muffin pan (3/4 full each) and bake for about 20-25 minutes until toothpick comes out clean. Let sit for 10 minutes before frosting.
4. In the meantime prepare the marshmallow frosting. In a small pot bring water to a simmer. Add egg whites into a heat safe bowl and plate on top of the post. Mix with hand mixer for about 30 seconds. Add sugar gradually while mixing for about 4-5 minutes in total. Granulated sugar should be dissolved.
5. Remove from the pot, add cream of tartar and mix for another 2-3 minutes until the marshmallow mixture reaches a stiff peak.
6. Transfer into a piping bag with a round tip and pipe ghosts on top of each muffin.
7. Decorate with candy eye toppers and enjoy immediately.
8. Store leftovers in an airtight container for up to two days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
