Halloween Cup Cakes - Nuttelex
Here’s an allergy friendly cup cake recipe that works brilliantly for Halloween treats. Thanks to Natalie Hallett for sharing this with us all.
Ingredients
- 180 g Nuttelex Spread
- 125 g castor sugar
- 2 tbsp golden syrup
- 180 g gluten free plain flour
- 60 g cocoa powder
- 1 tsp bi-carb soda
- 1 tsp gluten free baking powder
- 1 tsp vanilla essence
- 125 g Nuttelex Spread
- 3 cups icing sugar
- green gel colouring
- 1 tbsp Nuttelex Almond Milk
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