Vegan Little Shop of Horrors Halloween Cupcakes
Get ready to sink your teeth into some delightfully sinister sweetness with these Vegan Little Shop of Horrors Halloween cupcakes!
Jump to Recipe
“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.
KEEP IN TOUCH! FOR MORE INSPIRATIONS, TUTORIALS, AND FREE KNITTING PATTERNS, SIGN UP FOR MY WEEKLY NEWSLETTER:
Vegan Little Shop of Horrors Halloween Cupcakes
(As an Amazon associate, I earn from qualifying purchases)
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.
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)
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.
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.
Push the strawberry on top of the cupcake.
Pipe on the tongue.
Pipe a thin line around the opening of the strawberry to make teeth.
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
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
Looking for more Halloween-themed treats like these Vegan Little Shop of Horrors Halloween Cupcakes?
3 Haunting Halloween Mocktails
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:
