Gluten-Free and Lactose-Free Christmas Cupcakes

INGREDIENTS

• 1 pack of Gluten-Free and Lactose-Free Marble Muffins
• 300 ml of lactose-free whipping cream
• 2 bars of lactose-free chocolate
• Sugar eyes
• Red “Lacasitos” or round red gummy candies

INSTRUCTIONS

1. Start by adding the lactose-free whipping cream to a saucepan along with one bar of chopped lactose-free chocolate. Cook over low heat, stirring constantly, until the chocolate is fully melted into the cream.
2. Pour the cream into a large glass or aluminum bowl and let it rest until it reaches room temperature. Once it’s cool, place the cream in the fridge or freezer until it is completely chilled. It’s important to use a large bowl because once the cream is cold, you’ll whip it in the same bowl.
3. Now, whip the cream: ensure both the cream and the bowl are very cold to prevent the cream from curdling while whipping. Using a manual or electric whisk, beat the cream until it has a firm, consistent texture. Transfer the whipped chocolate cream (ganache) into a piping bag.
4. Time to decorate the Gluten-Free and Lactose-Free Marble Muffins as reindeer: use the piping bag to add the whipped chocolate cream on top of the muffins, decorating them with sugar eyes and a red gummy candy or “Lacasito” for the nose.
5. For the reindeer ears, melt the second bar of lactose-free chocolate in the microwave. On a sheet of parchment paper, draw antler shapes with the melted chocolate, as shown in the image. Let them cool, then insert the chocolate antlers into the muffins with the whipped cream topping.