Halloween Cup Cakes
Course: Sweet Treats
Servings: 12
Prep time: 10 min Cook time: 20 min (plus time to decorate)
Difficulty level: Easy
Author: Jennifer Sargison
Fluffy cupcakes with delicious creamy buttercream topping.
I have a treat in store for you this Halloween, fluffy vegan cupcakes topped with the most delicious and creamy buttercream. I have tried a lot of recipes for vegan sponge cakes. Some are quite dense in texture, others don’t have much of a rise when they bake and some are just so expensive to make as they call for ingredients that you may not have in your cupboards.
I’m happy to say these cup cakes are super easy to make and don’t cost the earth to make. I think you’ll have all the ingredients you’ll need in (you may need to buy googly eyes!) The cakes are made in one bowl and you can have them in the oven in about 10 minutes. These are fluffy, sweet and loaded with delicious buttercream, they are perfect to take to a party, can be adapted to suit any occasion with a different topping and it can also be used to make a whole sponge cake as well.
Ingredients
400 g self-raising flour
1 full teaspoon of baking powder
250 g caster sugar
400 ml dairy free milk
3 tbsp golden syrup
420 g icing sugar
225 g vegan spread
For the decorations you will need the following
Oreo biscuits
Cocoa powder
Orange food colouring
Tube of black and green icing (I bought mine in a little pack of about 4 colours)
Googly eyes.
Method
Preheat your oven to 180 C
Prepare a muffin tin by adding 12 muffins cases to the tin
Simply add all of the ingredients to a bowl and mix them together using either an electric whisk which will be easier or by hand if you don’t have a whisk
Be careful not to over whisk or the cakes may not rise as well
Divide the mixture into cake cases (don’t fill the mixture to the top as this sponge really does rise very well)
Bake for about 20 minutes or until nicely golden and fully cooked all the way through. They should feel spongy to the touch and if you insert a knife it should come out clean
Whilst the cakes are cooking add the icing sugar and vegan spread to a bowl and mix until fully combines without any lumps. Again don’t over mix as the buttercream may become runny. This mixture will need to be divided equally into three bowls
Bowl one for the spider
Bowl one - for the spider
Bowl one – keep the buttercream as it is as you’ll be using white butter cream for the spiders.
Place a spoonful of icing onto the cupcake and smooth with the back of a spoon.
Draw four spiders’ legs on each side of the cake
Add an Oreo biscuit for the body.
Add the eyes (using some icing to stick them on)
Bowl two for the pumpkin
Bowl two - the pumpkins
Bowl two – You’ll need orange butter cream for the pumpkins.
Add a few drops of orange food colouring to make the orange butter cream and mix it together until you have the desired colour
Place a spoonful of icing onto the cupcake and smooth with the back of a spoon.
Using the green tube of icing to create a stalk on the pumpkin
Using the black tube of icing to draw on a nose and mouth.
Add the eyes (using some icing to stick them on)
Bowl three for the bats
Bowl three - the bats
Bowl three –You’ll need brown butter cream for the bats.
Add a teaspoon of cacao powder until you get the right colour icing and mix it together until the cacao powder has fully combined.
Place a spoonful of icing onto the cupcake and smooth with the back of a spoon.
Cut an Oreo biscuit in half to create the wings and stick them into the icing at an angle
Add a whole Oreo biscuit to form the bats’ face, again sticking it into the icing at an angle
Add the eyes (using some icing to stick them on)
This is a lovely recipe to get creative with the kids in the kitchen however they are also great for adults too so make sure you save one for yourself!
If you do make this then I hope you love it
Any thoughts or comments?
Please leave your message below and I’ll get back to you
Big love, Jen x