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!
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.
Tried this recipe?Let us know how it was!