Halloween Cupcakes

Name: Halloween Cupcakes
Prep time: 1 h
Cook time: 20 min
Yield: 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

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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!

Freezable

Kids recipe

Courtesy of The Vegan Chef School

See other recipes by The Vegan Chef School

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Preparation time

1 hr

Cook time

20 min

Total time

Meal

vegan-desserts

Servings

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

Preheat your oven to 200°C/390°F/Gas Mark 6.
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.
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.
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.

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