Gluten-Free and Lactose-Free Christmas Cupcakes

INGREDIENTS

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

ELABORATION

1. Add the lactose-free whipping cream to a saucepan with one chopped bar of lactose-free chocolate. Cook over low heat, stirring constantly, until the chocolate is fully melted and combined with the cream.
2. Pour the cream into a large glass or metal bowl and let it rest until it reaches room temperature. Once it’s cool, place the cream in the fridge until completely chilled. Use a large bowl, as you will whip the cream in the same bowl once it’s cold.
3. Now, whip the cream: ensure both the cream and the bowl are very cold to help it whip properly. Using a manual or electric whisk, beat the cream until it has a firm, consistent texture. Transfer the whipped chocolate cream, or ganache, into a piping bag.
4. Now it’s time to decorate the 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, pipe 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.