Halloween has come and gone, but what to do with all that candy??!
By now, you’ve no doubt painstakingly poured over the loot that your kids dragged home or the leftovers you might have from your own Halloweening. You’ve identified the treats that are free from gluten and other allergens that may concern you, and set the others aside – perhaps to donate to kids in Haiti like our local Girlscouts are doing? (If you are unsure about which candies are GF safe, please read this article on gluten-free candies!) My kids are actually getting paid by the pound to hand their candy over to the dentist (who will either trash it or send it to the troops – hard to tell!). Speaking of which, I’m starting to think I really need to get in on this action (didn’t I somehow enable this money-making scheme?!?). But I digress …
So it’s safe to say that right about now, you may be staring down something akin to a hill of candy. Lucky for you, I have a tasty answer to help you get rid of at least some of your loot! You can make yourself feel better by focusing on the peanut butter (has a lot of protein, right?!), milk (calcium) and cacao (raw chocolate is high in antioxidant flavanoids) in this recipe, or you can be brutally honest and just acknowledge it for what it is: a special occasion treat!
Happy post-Halloween candy recycling!
(Note: This recipe is written for those who can enjoy peanuts. If you cannot tolerate peanuts though, simply substitute another candy you enjoy in the cake, and try sunflower nut butter for the frosting, or choose a vanilla frosting you like instead!)
- 1/2 cup milk of choice (dairy or non-dairy like soy, almond, hemp, rice – vanilla flavored)
- 2 Tbs. cacao powder (raw cacao powder or unsweetened cocoa powder)
- 4 large eggs
- 1/2 cup canola oil
- 2 tsp. gluten-free vanilla extract
- 1 cup granulated cane sugar
- 2 2/3 cup Jules Gluten Free™ All-Purpose Flour
- 1 Tbs. gluten-free baking powder
- dash of salt
- 1 package gluten-free vanilla instant pudding (3.4-3.8 oz) (Jell-O brand -3.4 oz- is currently GF & dairy-free; Dr. Oetker Organic Vanilla Pudding & Pie Mix – 3.8 oz – is also GF & dairy-free)
- 1 cup chopped Reese’s Peanut Butter Cups, M&Ms or other gluten-free candy of choice
Preheat oven to 325º F.
Stir the cacao powder in with the milk, then blend together all the liquid ingredients in a large mixing bowl, stirring until the eggs and other liquids are well mixed. Whisk together the other dry ingredients in a separate bowl, then slowly pour into the liquid bowl and mix on medium speed of an electric mixer for 2 minutes, until very thick. Gently fold in the chopped candy.
Oil muffin tins (approximately 24) or line with muffin papers. Fill with the cupcake batter to 1/2 – 2/3 full.
Bake in preheated oven for approximately 20 minutes. The tops should be lightly browned and they should have crowned. Stick a toothpick or cake tester to the bottom of the cupcakes to be sure they are done – there should be very little crumb attached to the toothpick.
Remove to cool on a cooling rack and frost with Peanut Butter Frosting when fully cooled.