Ingredients

For the Cupcakes:

1. 235g Glutafin Gluten Free Multipurpose Fibre Mix
2. 40g cocoa powder
3. 1 tsp gluten free baking powder
4. 225g caster sugar
5. 200ml sunflower oil
6. 200ml soya milk (sweetened or unsweetened)

For the Icing:

1. 200g icing sugar
2. 75g dairy free butter/spread
3. 1 tsp vanilla extract

To decorate:

1. Small white marshmallows
2. Ready to roll icing in black and white (small amount)

Method

1. Preheat the oven to 190°C/170°C Fan /Gas Mark 4. Line a 12 hole muffin tin with cupcake cases.
2. Combine the flour mix, gluten free baking powder, sugar and cocoa together in a large bowl. Make a well in the centre and add the sunflower oil and soya milk. Thoroughly combine all the ingredients.
3. Spoon the batter into the prepared cases, and bake for 20-22 minutes until well risen and firm to the touch. Leave to cool in the tin for at least one hour before decorating.

Icing:

1. Sift the icing sugar into a large bowl and add the dairy-free butter and vanilla and beat with a wooden spoon until smooth and creamy. You could also use a mixer to do this. If you find the mix is too stiff add a splash of soya milk to loosen. It should be light and airy.
2. Spoon or pipe onto the top of the cupcakes then stick the marshmallows all over the icing, leaving room for a head.
3. To make the heads, mould black sugar paste into a ball and shape adding ears. Use a skewer to make nostrils and add eyes out of the white and black sugar paste.