Vegan Halloween Cupcakes

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Hey there,

Only one more day to Halloween and the kiddies are getting very excited now.  Their going to a Halloween disco and then trick or treating and a little party to overdose on sugar and make themselves ill, why wouldn’t you like Halloween!.  Yesterday we were house bound so I wore a hun bun and actually didn’t even make it into a trackie (shameful face) and tackled the mountains and mountains of clothes that had accumulated, one of these days they’ll grow legs and put themselves away (we can but dream).  In between I decided it was time for chocolate vegan buns and let the girls loose to decorate them all Halloweenie, I actually think more ended up in their tummies but they enjoyed it and that’s the main thing (I keep telling myself that when I’m cleaning up the lovely mess they leave behind).

These cupcakes are vegan because my 2nd daughter cannot have Dairy, Eggs, Nuts or Shellfish……….they are so easy to make and very yummy, I generally don’t tell anyone they are vegan until they have tried them because they wouldn’t know they are because they are so fluffy and moist. You can use this recipe to make a full cake or cupcakes, I often use it to make a Chocolate fudge cake for Abbie’s birthday and its delicious.  I did cheat by using the orange icing from Aldi because the girls really wanted to use it and because it was dairy and egg free yipppeee we could use it.

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What you’ll need:

450g Plain Flour

50g Cocoa Powder

2tsp Baking powder

2tsp Bicarbonate of soda

300g Caster sugar

300ml Water

125ml Sunflower oil

2Tbsp White wine vinegar or cider vinegar

2Tsp Vanilla extract

What to do:

Preheat your oven to 170*c.  Put cupcake liners in your trays there’s enough for 18 cupcakes or what I did was 12 cupcakes and fingers.  Sift the flour into a large bowl with the cocoa powder, baking powder and bicarbonate of soda and mix in the sugar.  In a separate bowl, mix together the remaining ingredients with 300ml of water.

Add the wet ingredients to the flour mixture, stirring well to combine, then tip the batter into the trays.  Bake for 30-35 minutes until springy when touched and a skewer comes out clean when inserted into the cupcake.  Take out of the oven and cool for 10 minutes then put on a wire rack to finish cooling.  You can then decorate as you like, here’s a vegan frosting if you don’t want to use the Aldi one:

125g Soya spread (I use Pure Spread you can get in Dunnes, Supervalu and Tesco)

300g Icing sugar

50g Cocoa powder

1Tbsp Vanilla extract

Pinch of salt

What to do:

With a hand-held mixer just mix all the ingredients, make sure the spread is at room temperature otherwise it will look curdled. Use to frost cupcakes or as a spread in the centre of a chocolate cake and topping.  They are gorgeous with a coffee frosting also just replace your Cocoa powder and vanilla extract with 2 Tbsp of strong espresso.

Give these a try guys you wont be sorry.

Sarah xx

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