Halloween Mini Cupcakes are cute and delicious carrot cake treat, that is perfect bite size and children will love. They are fun and easy to make that doesn’t require any special skill.
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Hello my Dear Friends,
Today I have for you the second Halloween recipe and eventough I should have it for you three weeks ago, it’s better late than never. Not only because you can save it for the next year but also, this is a delicious and healthy cupcake recipe that you can make anytime of year. Just skip the eyes, lol.
HALLOWEEN MINI CUPCAKE RECIPE
Halloween Mini Cupcakes are cute and delicious carrot cake treat, that is perfect bite size and children will love. They are fun and easy to make that doesn’t require any special skill.
Vegan - Gluten Free - Refined Sugar Free
Author: Lena's Vegan Living
Prep Time20 mins
Active Time30 mins
Bake Time15 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Amarican, Vegan
Yield: 24
Equipment
• mini cupcake baking tray, mini cupcake liners, mini ice cream scoop, blender, piping bag.
Materials
• CUPCAKES WET INGREDIENTS
• ½ cup of plant-based milk I use oat milk
• 1 tbsp apple cider vinegar
• 1/3 cup of maple syrup
• ¼ cup of grape seed oil or flavorless oil of your choice
• ¼ cup unsweetened applesauce
• 1 ½ cup of finely shredded carrot
• DRY INGREDIENTS
• 1 ½ cup of gluten free mix flour I use Bob’s Red Mill
• ½ cup of almond flour
• 1 tsp baking soda
• 2 tsp baking powder
• ½ tsp Himalayan pink salt
• 2 tsp cinnamon
• CASHEW FROSTING
• 1 cup of raw cashews soaked for 6 hours and rinsed
• ½ cup canned coconut cream only the thick part, room temperature
• ¼ cup maple syrup
• 1 tbsp lemon juice
• 1 tsp pure vanilla extract
• ½ tsp green Spirulina powder
• Eye candies 48
Instructions
- Line your mini cupcake tray with cupcake liners
- Preheat your oven to 350F, 175C.
- Make buttermilk by mixing plant-based milk with apple cider vinegar and let it sit for 15 minutes.
- When ready, mix with all the wet ingredients except carrot.
- In a large bowl mix all the dry ingredients.
- Gradually add the buttermilk mix while whisking until smooth.
- Add the carrots and mix well again.
- Fill your cupcake tray by using mini-ice cream scoop. Use spatula to scrape off the leftover batter on the scoop before you fill each liner to make sure the cupcakes are nice and neat.
- Bake for 15minutes, or until the toothpick comes out clean.
- CASHEW FROSTING
- Blend all ingredients in a blender until smooth, except Spirulina.
- Scoop 1/3 of the white frosting in a bowl and gradually add Spirulina while mixing.
- Place the frosting into a refrigerator for 2 - 3 hours.
- Fill your piping bag with the white frosting and simply decorate your cupcakes in a shape of a cone. Then do the same with the green.
- By using tweezers, apply the eyes on the side of each cone. If you find the frosting too soft, then you may place it into refrigerator for an hour before you apply the eyes.
Notes
After you apply the frosting, it is best to place the cupcakes into refrigerator. Just make sure you do not seal them in a plastic container, because the eyes will bleed. If you need to transport them, make sure you have a paper box.
The Candy Eyeballs are available on Amazon.
Thank you for visiting and have a wonderful weekend 🧡🌞🧡
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