Halloween Cupcakes
“These cupcakes can be made with homemade or store bought cupcakes. The techniques are simple but give yourself enough time to decorate them.”
This recipe was created by Vegan Chef Day.
Prep time - 60 minutes
Cook time - 15-20 minutes
Difficulty - Medium
Serves / makes - 6 cupcakes
Ingredients
100g gram flour (or 100g plain flour with gluten)
50g potato starch or tapioca starch (or 50g plain flour with gluten)
30g cocoa or cacao powder
100g sugar
1/2t baking powder
1/4t bicarbonate of soda
75g oil
225g plant milk
Decoration ingredients
1 tube red designer icing
1 tube black designer icing
1 tube green designer icing
Vegan lollipops
White marzipan or fondant icing
Black fondant icing
30g margarine
1T cocoa
2T icing sugar
Equipment
Cupcake or muffin tin
Large bowl
Mixing spoon
Cocktail stick
Method
Preheat your oven to 180c/360f/GM4.
In a large bowl mix the flours, cocoa powder, sugar and raising agents.
Add oil and milk. Mix in well then pour the batter into a cupcake tin. The batter will be liquid.
Bake for around 15-20 minutes until cooked through. You can tell if it is ready by pressing on the top. If it bounces back it’s done. Allow the cakes to cool completely before decorating them.
Roll out some white marzipan or fondant icing, cut 2 large rounds. Put 2 lollipops in 2 cakes. Cover them with the marzipan. Use a cocktail stick to make indents for the eyes and mouth. Make the eyes and mouth using a small amount of black fondant icing, then put them into the holes you made.
For the spider cakes use the designer icing to make circles on 2 cakes. Use a cocktail stick, dragging it from the centre to the outer edge of the circles. To make the spiders use the black fondant icing to make 2 small spheres and 2 large spheres. Make thin strips, 32 in total, for the legs.
To make the maggot cakes first make some chocolate fudge icing. Make chocolate fudge icing by mixing together margarine, cocoa and icing sugar. Spread the icing onto 2 cakes. To make the maggots roll small pieces of white marzipan or fondant icing, indent them using a knife. Put them onto the cakes.
Halloween Cupcakes
Ingredients
- 100g gram flour
- 50g potato starch or tapioca starch
- 30g cocoa or cacao powder
- 100g sugar
- 1/2t baking powder
- 1/2t bicarbonate of soda
- 75g oil
- 225g plant milk
- Decoration ingredients
- 1 tube red designer icing
- 1 tube black designer icing
- 1 tube green designer icing
- Vegan lollipops
- White marzipan or fondant icing
- Black fondant icing
- 30g margarine
- 1T cocoa
- 2T icing sugar
- 1/2T refined coconut oil (optional)
Method
- Preheat your oven to 200c/390f/GM6.
- In a large bowl mix the flours, cocoa powder, sugar and raising agents.
- Add oil and milk. Mix in well then pour the batter into a cupcake tin. The batter will be liquid.
- Bake for around 15-20 minutes until cooked through. You can tell if it is ready by pressing on the top. If it bounces back it’s done. Allow the cakes to cool completely before decorating them.
- Roll out some white marzipan, cut 2 large rounds. Put 2 lollipops in 2 cakes. Cover them with the marzipan. Use a cocktail stick to make indents for the eyes and mouth. Make the eyes and mouth using a small amount of black fondant icing, then put them into the holes you made.
- For the spider cakes use the designer icing to make circles on 2 cakes. Use a cocktail stick, dragging it from the centre to the outer edge of the circles. To make the spiders use the black fondant icing to make 2 small spheres and 2 large spheres. Make thin strips, 32 in total, for the legs.
- To make the maggot cakes first make some chocolate fudge icing. Make chocolate fudge icing by mixing together margarine, cocoa and icing sugar. If your margarine is very soft add the coconut oil. Many brands of vegan margarine are very soft so do not set well. Spread the icing onto 2 cakes. To make the maggots roll small pieces of marzipan, indent them using a knife. Put them onto the cakes.
Notes:
Equipment
Cupcake or muffin tin
Large bowl
Mixing spoon
Cocktail stick