Halloween Cupcakes

These Halloween cupcakes are great as you can cheat and use store bought cupcakes if you are short on time or bake them yourself in advance. The decorating techniques are simple, but make sure you leave plenty of time to decorate them!

Not too trickyNot too tricky Freezable recipe Kid recipe
Add to favourites

Click on a star to rate this recipe!

Average rating 3.5 / 5. Vote count: 2

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

1 hr

Cook time

20 min

Total time

80

Meal

  • vegan-desserts

Servings

6

Ingredients

Cupcakes

  • 100g gram flour
  • 50g potato starch or tapioca starch
  • 30g cocoa or cacao powder
  • 100g sugar
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 75g oil
  • 225g plant milk

Decoration

  • 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
  • 1 tbsp cocoa
  • 2 tbsp icing sugar
  • ½ tbsp refined coconut oil (optional)

Equipment

  • Cupcake or muffin tin
  • Large bowl
  • Mixing spoon
  • Cocktail stick

Instructions

  1. Preheat your oven to 200°C/390°F/Gas Mark 6.
  2. In a large bowl mix the flours, cocoa powder, sugar and raising agents.
  3. Add oil and milk. Mix in well then pour the batter into a cupcake tin. The batter will be liquid.
  4. 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.
  5. For the ghost cakes, 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.
  6. 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.
  7. 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.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Golden ‘Chicken’ & Leek Pies

Add to favourites
These pies are mmmnn delicious! You can choose whether to make 1 large pie, 6 medium-sized (using pie cases or ramekins) or 12 little pies (using a muffin tin).

Deep South Pasta Casserole

Add to favourites
For this recipe, no pasta pre-cooking is required — just throw everything into the casserole dish! I don’t like doing extra dishes, so I love a recipe that keeps things…

Cinnamon S’mores French Toast Roll-ups

Add to favourites
Having lived in “country” places for most of my youth, bonfires were a consistent presence in many of my favourite memories. When I found out marshmallows weren’t vegan, I was…

Butternut Squash Filo Roulade

Add to favourites
As a Christmas centrepiece, this roulade is simple to make and packed full of flavour – enjoy as part of a festive feast.

Mint Chocolate Tart

Add to favourites
This dessert is basically “after eight” chocolate in tart form. With a delicious chocolate shortbread and mint and chocolate ganache filling, it’s perfect for the holidays!