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 trickyFreezable recipeKid recipe
Add to favourites

Click on a star to rate this recipe! You must log in first.

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

Easy Bakewell Cake

Add to favourites
This cake has all the winning ingredients – super easy to make, delicious and loved by everyone!

‘Calamari’

Add to favourites
This one is for vegans, or anyone, who love the taste and texture of seafood. Marinating the mushrooms in fresh dill and lemon juice gives it that fresh ocean flavour,…

‘Crab’ Cakes

Add to favourites
Flaky and soft hearts of palm stand in for lump crab meat in my veganized version of this classic dish. You can serve these with whatever dipping sauce you have.…

Sweet & Sour Tofu

Add to favourites
Get your Chinese fakeaway here! Don’t be put off by the list of ingredients as it’s actually very simple – super-quick convenience options also provided 🙂

Spinach & Potato Curry (Saag Aloo)

Add to favourites
A delicious vegan spinach and potato curry that is perfect as part of an Indian inspired feast! It’s easy to make and has that authentic Indian restaurant taste!