There’s no need to take the fun out of Halloween by banning sweets. It’s a holiday after all. Instead, add some health-boosting touches to regular Halloween cupcakes, and indulge consciously.
The following recipe for vegan Halloween cupcakes eliminates the dairy, eggs, and butter from cupcakes while keeping the fluffy deliciousness intact. Top it off with a delicious, creamy frosting to get into the spooky spirit and make each bite ever the more special!
Before you get started on these Halloween cupcakes, note that there is some controversy around the vegan-ness of food dyes. Artificial food coloring is often tested on animals. However, you can make your own food coloring from natural ingredients around the house to ensure it is completely safe, even if already vegan, or purchase a trusted brand.
Vegan Halloween Cupcakes
For the cupcake:
- 1 cup almond milk
- 1 teaspoon vinegar
- 1 cup sugar
- 1/2 cup vegetable oil
- 1.5 teaspoon vanilla extract
- ½ cup whole-wheat flour
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the frosting:
- 1 tablespoon vegan margarine
- ½ cup hot water
- 1 ½ cups powdered sugar
- 1 teaspoon almond extract
- Vegan orange food coloring
- Vegan yellow food coloring
Directions: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, whisk together the almond milk with the vinegar and set aside to curdle for about 5 minutes.
While the mixture curdles, in a separate bowl sift together the flours, cocoa powder, baking soda, baking powder, and salt. Set aside. Whisk oil, sugar, and vanilla extract into the curdled vinegar and almond milk.
Using a hand mixer, add the dry ingredients to the wet ingredients and mix until thoroughly combined and as few bubbles exist as possible.
Pour the mixture into cupcake tins with foil liners. Bake for 20 minutes, or until the centers have set. You can check this with a toothpick. If it comes out clean, it is ready. Let the muffins out on a rack to cool completely.
While they are cooling, prepare the frosting.
Melt the vegan margarine in a pan over low heat. Stir until completely melted. Use a spatula to pour the margarine into a bowl. Add the water and almond extract.
Use a hand mixer as you add the powdered sugar. You may need more or less depending on desired consistency. Transfer half the frosting to another bowl. In one bowl, add a few drops of yellow food coloring. In the other, a few drops of orange food coloring. Mix each until completely and evenly combined.
Slather the tops of the chocolate cupcakes with the frosting, decorating them as you wish with your favorite healthy candies.
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Photo Credit: ozmafan