How to make vegan cupcakes for halloween
Halloween is nearly here, and let's face it: where any sort of party catering is concerned, we've all got a friend who is craftier, more talented in the kitchen and better able to work within limitations than we are. And in my case, that friend is a very gifted, amazingly arty and very creative...vegan.
Year after year, she puts me to shame on halloween with her dairy-free treats and each year I promise to myself that I'll come up with something equally impressive next time. So, I've decided to start simple, and whip up some vegan halloween cupcakes that might just rival hers. I'll be following a vegan recipe and decorating mine to look like these ones (including my favourite: the very simple yet effective 'ghost') made by vegan foodie extraordinaire Amy. Then I'll posting the evidence here! [Via Crafty Crafty]
Read on for the basic vegan cupcake recipe
vegan chocolate cupcakes:
Ingredients:
150g/5oz Self Raising Flour
150g/5oz Brown Sugar
25g/1oz Cocoa Powder (check ingredients label)
1/4 teasp. Salt
240/8fl.oz. Water
30ml/1 fl.oz. Vegetable Oil
1 tbsp Vinegar
1 teasp. Vanilla Extract
1. Preheat the oven to 180C, 350F, Gas Mark 4 and place 12 paper fairy cake cases on a baking tray.
2. In a large mixing bowl, mix together all the dry ingredients . Make a well in the centre then add the remaining "wet" ingredients. Mix well then beat with a wooden spoon until smooth.
3. Three quarters fill the paper cases with the mixture and bake for 20-25 minutes. Cool on a wire rack.
Next up is the fun part: decorating time! There are loads of vegan icing recipes to choose from here. And if Amy's designs fail to inspire you, check out even more decoration ideas here.
