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5
from 1 vote
Dairy Free Halloween Cupcakes Recipe
These dairy free halloween cupcakes are incredible. You'll make a blood red velvet cupcake and top it with chocolate frosting and discs of sweet fondant decorated with spooky symbols.
Prep Time
30
minutes
mins
Cook Time
25
minutes
mins
Total Time
55
minutes
mins
Course:
halloween
Cuisine:
American
Diet:
Vegetarian
Servings:
12
cupcakes
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Electric whisk
12-hole nonstick muffin tray
Cupcake cases
Wire cooling rack
Piping bag
Star tip nozzle
Cookie cutters
Rolling pin
Ingredients
For the sponges
4
medium free-range eggs
200
g
self-raising white flour (self rising flour)
200
g
white caster sugar (superfine sugar)
200
g
dairy-free margarine
4
tbsp
unsweetened plant milk
2
tbsp
cocoa powder (dutch processed)
2
tsp
red gel food colouring
(vegetarian if required)
To decorate
1
tsp
cornflour (cornstarch)
300
g
white fondant
assorted writing icing pens
200
g
dairy-free chocolate frosting
Metric
-
Ounces
Instructions
Make the sponges
Preheat the oven to 180C (160C fan).
Put the vegan margarine, plant milk, sugar, flour, cocoa and eggs in a large mixing bowl.
Beat together until smooth and pale.
Add the red food colouring. Beat again until well combined.
Line a muffin tray with cupcake cases.
Spoon the batter into the cases, sharing evenly between them, and level off.
Bake for approximately 25 minutes until risen and springy on top. Transfer to a wire rack to cool completely.
Decorate the cakes
Lightly dust your work surface with cornflour. Grab your white sugar paste. If it's tough, knead in your hands until pliable.
Roll the sugar paste out to about 5mm (1/5 inch) thick).
Cut out 12 smooth rounds.
Use the writing icing pens to add your halloween decorations. I went for dripping blood, green blob monsters, pumpkins and spiders.
Put the chocolate frosting in a piping bag with the star nozzle tip and pipe small swirls on top of each of the cakes.
Gently place the sugar paste discs on top and you're done!
Video
Nutrition
Calories:
410
kcal
|
Carbohydrates:
63
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
5
g
|
Cholesterol:
55
mg
|
Sodium:
162
mg
|
Potassium:
95
mg
|
Fiber:
1
g
|
Sugar:
49
g
|
Vitamin A:
735
IU
|
Vitamin C:
1
mg
|
Calcium:
20
mg
|
Iron:
1
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!