“Double, double, toil and trouble;
Fire burn and cauldron bubble.
Double, double, toil and trouble;
Something wicked this way comes.”
Just because you have a dietary constraint doesn’t mean you can’t join in on the Halloween spirit! This week we made some spooky cauldrons that were both gluten and dairy free. Be sure to come back and check out the vegan version too!
I frequently make my own recipes from scratch, such as the chocolate chip cookies in last week’s VAMPIRE COOKIES. However, sometimes I rely on box mixes. They’re great when I’m cooking up something creative, or short on time. So in this post, I thought I would share some of my favorite products, but you can use any that meet your own dietary needs!
It’s most certainly true that sometimes I make a creative treat, the flavors don’t blend well together. However, that couldn’t be further from the truth with this recipe. Everyone envisions cupcakes with frosting, so this treat is all in the presentation!
“In the cauldron boil and bake,
Fillet of a fenny snake,
Scale of dragon, tooth of wolf,
Witches’ mummy, maw and gulf.”
Without further ado, let’s get on to the recipe. (Or, guidelines, this Halloween recipe is easy to adapt to your dietary needs/preferences.)
Allergens: Celiac friendly. Contains Egg (check out the vegan version) and Soy. (Glutino Pretzel Sticks may contain Sesame as well.)
All The Things You Will Need
- Stonewall Kitchen Gluten Free Vanilla Cupcake Mix
- To make this mix, you’ll also need an egg, dairy free milk of your choice, and Earth Balance vegany butter.
- Food Dye and/or Cocoa Powder
- Glutino Pretzel Sticks
- Jelly Bellies (I used the Tropical Mix)
- Buttercream Frosting
- For my recipe, you’ll need shortening, vegan butter, vanilla, confectioners sugar, and non dairy milk.
- Cook your cupcakes according to the directions on the box, except add food dye to make them darker. If you use a chocolate cupcake mix, just add blue food dye to darken it. If you use vanilla, I recommend some cocoa powder and/or black food dye.
I hand mixed so you can still see a few clumps of Earth Balance.
You want it pretty dark, but it will be hard to get a black cupcake from a vanilla mix without adding an excessive amount of dye.
All ready to come out! :)
- When the cupcakes come out of the oven, BUT they’re still in the cupcake tin, you should use a tablespoon to place an indent in the top of each cupcake.
Place the tablespoon down in the center of the cupcake until it makes an indent.
- Let the cupcakes cool for another 5 minutes before placing them on a cooling rack.
The cupcakes are waiting!
- While the cupcakes are on the cooling rack you can make your buttercream frosting using the following gluten free and vegan recipe. (Or, you can buy a frosting at the store.)
- Dye your frosting to match the color of jelly bellies that you would like to use.
Tropical Jelly Belly Mix!
I used green food dye with a few drops of yellow to match this jelly belly!
Pink with a few drops of purple! Note: They don’t have to match perfectly for this to work!
- Once your cupcakes have fully cooled, remove them from the wrapper.
- Now using a frosting bag or a cut off corner of a plastic bag, fill your cauldrons with your different colored frosting!
- Place some jelly bellies inside for bubbles. You can stick a whole jelly belly in or cut them in half.
You may want to cut your jelly belly in half, but this is not required.
- Add a pretzel stick to mix the ingredients in your cauldron!
- Woohoo! Place them on display for your friends to see, and then be sure to enjoy your spooky treat!
Looks like we have a witch on the blog!
She’s really enjoying this treat!
Tips & Tricks
- Don’t add the pretzels until you are ready to serve, or else they’ll become soggy!
Need a better visual?! Here’s a DIY Video!
Yummy! And, if that didn’t put you in the Halloween spirit, I want to share one more event you may want to check out- The Jack-O-Lantern Spectacular at the Rogers Williams Zoo. This event, once started in Oxford, MA (home to my grandparents). In fact, I went to the small town version when I was only an infant. But, now, it’s turned into something so big that they even had to turn people away. Tickets are cheaper on select weeknights too!
A Pirate’s Life for Me
So many pumpkins!
I’m of course brining my cauldrons and these pumpkins to all my friends over at Fiesta Friday! This week’s party is hosted by Effie @ Food Daydreaming and Lindy @ Lindy Mechefske.
Happy Cooking, and I hope you have a wonderful weekend!
* Also shared on Gluten Free Fridays hosted by the Vegetarian Mama!