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Vegan Little Shop of Horrors Halloween Cupcakes

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Get ready to sink your teeth into some delightfully sinister sweetness with these Vegan Little Shop of Horrors Halloween cupcakes!

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Vegan Little Shop of Horrors Halloween Cupcakes

“Little Shop of Horrors” is a darkly comedic musical that tells the story of Seymour, a down-and-out floral assistant, who discovers a mysterious and carnivorous plant named Audrey II. As the plant’s appetite for blood grows, so does Seymour’s desperation to keep it alive, leading to a series of hilariously macabre and musical misadventures. This cult classic combines elements of horror, comedy, and romance, offering a unique and entertaining blend of genres.

Step into a world where spookiness meets scrumptiousness as we unveil our Little Shop of Horrors Halloween cupcakes. These delectable treats are inspired by the darkly comedic and carnivorous world of Seymour and Audrey II, adding a macabre twist to your Halloween festivities. Whether you’re a fan of the classic musical or just in the mood for some eerie indulgence, these cupcakes are sure to satisfy your taste buds and send shivers down your spine. So, prepare to embark on a deliciously wicked journey that’s as entertaining as it is tasty.

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Vegan Little Shop of Horrors Halloween Cupcakes

Vegan Little Shop of Horrors Halloween Cupcakes

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Ingredients for the vegan chocolate cupcakes:
1/2 cup almond milk
2 tsp apple cider vinegar
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1/3 cup unsweetened applesauce
2 tsp pure vanilla extract

For the vegan buttercream:
1 cup Vegan butter, room temperature
2 cups powdered sugar
1 tsp pure vanilla extract

Also needed:
12 large Strawberries
Food coloring
Piping tips and bags

Directions:

Preheat the oven to 350 degrees and add cupcake liners to a muffin tray. 

In a small bowl, whisk together the almond milk and the apple cider vinegar. Set aside. 

In a medium mixing bowl, add the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together.

Add the almond milk/apple cider vinegar to the flour mixture along with the vegetable oil and vanilla. Whisk until combined. 

Fill the liners until they are slightly more than 1/2 full. Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean. Place them on a cooling rack.

Vegan Little Shop of Horrors Halloween Cupcakes

Make sure the cupcakes are throughly before decorating. 

While the cupcake are cooling, prepare the vegan buttercream frosting. Add the room-temperature butter to a stand mixer bowl (or use a mixing bowl and hand mixer). Beat until smooth (about 2 minutes). 

Add the powdered sugar and and mix until it is incorporated. Add the pure vanilla extract and mix until combined.

If your icing is too thick, you can add 1 tbsp of almond milk at a time. If it is too thin, add more powdered sugar.

Divide the frosting into 3 bowls, roughly 60% in one bowl (for the green) and 20% for the red and 20% for the white. Add food coloring to make the green and red colors. Stir well and pipe each color into a pastry bag.

How to Decorate the Cupcakes

I posted a reel of the cupcakes being decorated on my Instagram)

Vegan Little Shop of Horrors Halloween Cupcakes

Twist off the leaves from a strawberry. Cut a section out of a strawberry to form a mouth. You can pull it apart gently to make the opening wider.

Vegan Little Shop of Horrors Halloween Cupcakes

Pipe on the green frosting. Make a simple swirl in the middle and then add some vines. t doesn’t have to be perfect since the strawberry will be pushed on top.

Vegan Little Shop of Horrors Halloween Cupcakes

Push the strawberry on top of the cupcake.

Vegan Little Shop of Horrors Halloween Cupcakes

Pipe on the tongue.

Vegan Little Shop of Horrors Halloween Cupcakes

Pipe a thin line around the opening of the strawberry to make teeth.

Vegan Little Shop of Horrors Halloween Cupcakes

As you savor each bite of these Little Shop of Horrors Halloween cupcakes, may the spirit of Seymour and Audrey II infuse your festivities with a delightful touch of dark humor and sweet satisfaction. Whether you’re enjoying them at a Halloween party or indulging in a spooky movie night at home, these cupcakes are the perfect way to add a touch of theatricality to your celebration. Don’t forget to share them with friends and family, and may your Halloween be filled with laughter, thrills, and, of course, plenty of sweet scares!

Vegan Little Shop of Horrors Halloween Cupcakes

ginamichele
Get ready to sink your teeth into some delightfully sinister sweetness with these Vegan Little Shop of Horrors Halloween cupcakes!
5 from 1 vote
Prep Time 10 minutes
Cook Time 22 minutes
Course Dessert
Servings 12 Cupcakes

Ingredients
  

  • 1/2 cup almond milk
  • 2 tsp apple cider vinegar
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 1/3 cup unsweetened applesauce
  • 2 tsp pure vanilla extract

For the vegan frosting

  • 1 cup Vegan butter, room temperature
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract

Decorating

  • 12 large strawberries
  • food coloring

Instructions
 

For the cupcakes

  • Preheat the oven to 350 degrees and add cupcake liners to a muffin tray. 
  • In a small bowl, whisk together the almond milk and the apple cider vinegar. Set aside.
  • In a medium mixing bowl, add the all-purpose flour, sugar, baking powder and salt. Whisk together. 
  • Add the almond milk/apple cider vinegar to the flour mixture along with the vegetable oil and vanilla. Whisk until combined. 
  • Fill the liners until they are slightly more than 1/2 full. are for 22-24 minutes or until a toothpick inserted into the center comes out clean. Place them on a cooling rack.

For the Vegan Buttercream

  • Make sure the cupcakes are throughly before decorating. While the cupcake are cooling, prepare the vegan buttercream frosting. Add the room-temperature butter to a stand mixer bowl (or use a mixing bowl and hand mixer). Beat until smooth (about 2 minutes). 
  • Add the powdered sugar and and mix until it is incorporated.
  • Add the pure vanilla extract and mix until combined. If your icing is too thick, you can add 1 tbsp of almond milk at a time. If it is too thin, add more powdered sugar.

Notes

Step-by-step decorating instructions are included in the blog post.
Keyword Cupcakes, Vegan
Tried this recipe?Let us know how it was!

Looking for more Halloween-themed treats like these Vegan Little Shop of Horrors Halloween Cupcakes?

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Vegan Monster Halloween Cupcakes

Easy Vegan Chocolate Halloween Cupcakes

 I love seeing your finished projects! If you enjoyed making these Vegan Mummy Halloween Cupcakes or any of my other Halloween recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy Halloween baking!

Like what you see here? Don’t forget to visit my other blogs:

10 Ingredient Vegan

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