Vegan Halloween Cupcakes
These Vegan Halloween Cupcakes are the perfect treat to make with your little one or for a party this Halloween.
Servings: 12 cupcakes
Calories: 284.55kcal
Ingredients
For the cupcakes
- 150 ml soy milk
- ½ tsp lemon juice
- 125 g vegan butter
- 125 g caster sugar
- 0.5 tsp vanilla paste
- 125 g self-raising flour
- 0.5 tsp bicarbonate of soda
- black gel food colouring
For the buttercream
- 125 g vegan butter
- 250 g icing sugar
- 1¼ tsp vanilla extract
- black gel food colouring
- sprinkles to decorate
Instructions
- Heat the oven to 180C/356 F/gas 4.
- Add cupcake cases to 1x 12 hole or 2x 6 hole cupcake tins.
- Add the lemon juice to the soy milk and leave to curdle.
- Beat the butter and sugar with an electric whisk until pale and creamy.
- Add in the vanilla, milk and food colouring and whisk well. Don't worry if it is curdled and lumpy.
- Fold in the flour and bicarbonate of soda and mix until just combined and the batter is creating bubbles.
- Divide between the cupcake cases, filling them two-thirds full.
- Bake for 20 - 25 mins until golden and risen. They should be bouncy to the touch and a skewer should come out clean.
- Leave to on a wire rack to cool.
- To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. It is done when it no longer feels grainy.
- Add in the black food colouring and beat well until it is an even shade of black.
- Pipe the icing on top of the cakes and decorate with sprinkles.
Nutrition
Calories: 284.55kcal | Carbohydrates: 38.21g | Protein: 1.64g | Fat: 13.89g | Saturated Fat: 3.53g | Polyunsaturated Fat: 3.94g | Monounsaturated Fat: 5.53g | Trans Fat: 0.09g | Sodium: 159.15mg | Potassium: 35.11mg | Fiber: 0.3g | Sugar: 30.07g | Vitamin A: 844.85IU | Vitamin C: 0.98mg | Calcium: 29.08mg | Iron: 0.19mg