Ghost Cupcakes
Spook out your friends and family this Halloween with these vegan ghost cupcakes that are blacker than your soul!
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Who doesn’t love a cupcake? And this Halloween we think you’ll find these ghostly vegan creations frightfully moreish and spooktacular!
Made with charcoal powder* to give them an intense black colour, they will be the centrepiece for your Halloween feast.
They are fun to make with kids… just get ready for some mess.
*Activated charcoal powder is a great novelty powder to add to colour food and is safe to eat in small amounts. However, it must be consumed in moderation as it can rid your body of vital nutrients, including vitamins and minerals. It is also not safe to consume if you are taking medication as it can prohibit the medication from being absorbed by the body.
Servings: 12
Rating:
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the base:
- 2.5 2.5 g cocoa powder
- 0.083333333333333 0.083333333333333 Tbsp apple cider vinegar
- 27.5 27.5 ml almond milk
- 20.833333333333 20.833333333333 g plain flour
- 16.666666666667 16.666666666667 g caster sugar
- 0.16666666666667 0.16666666666667 tsp baking powder
- 0.125 0.125 tsp baking soda
- 0.45833333333333 0.45833333333333 tsp salt
- 10 10 ml melted coconut oil
- 0.083333333333333 0.083333333333333 Tbsp Charcoal powder
- For the frosting:
- 9.5833333333333 9.5833333333333 g room temperature vegan butter
- 31.25 31.25 g icing sugar
- 0.125 0.125 tsp salt
- 0.083333333333333 0.083333333333333 tsp pure almond extract
- 0.16666666666667 0.16666666666667 Tbsp soy milk
Method
Before you start, you’ll need a cupcake tray and 12 cupcake paper liners.
- Preheat your oven to 170 degrees Celsius.
- Mix the cocoa powder, apple cider vinegar, almond milk and plain flour (with whisk or electric mixer).
- Mix the caster sugar, baking powder, baking soda, salt, coconut oil, and charcoal powder (with whisk or electric mixer).
- Combine both bowls and mix together until smooth. The mixture should be thick!
- Spoon the batter into a tray of 12 cupcakes.
- Bake the cupcakes for about 20 min until golden brown and firm. Leave to cool before adding any toppings.
- Combine the vegan butter, icing sugar, salt, almond extract and non-dairy milk (with whisk or electric mixer).
- Generously frost each individual cupcake and decorate with spooky decorations.
Enchant your guests this spooky season with these delightful vegan Halloween recipes.
