Spookfetti Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup unsweetened coconut beverage (not the canned kind) or 1% milk2 tsp apple cider vinegar⅓ cup canola oil½ cup sugar⅜ tsp pure stevia1 tbsp vanilla extract¾ cup flour½ cup Kamut flourpinch nutmeg2 tbsp non-instant vanilla custard powder (or cook-and-serve vanilla pudding)¾ tsp baking powder½ tsp baking soda½ tsp salt¼ cup Halloween nonpareils1 ⅔ cups vanilla buttercream frosting2-3 drops yellow food colouring1 tbsp non-instant vanilla custard powder (or cook-and-serve vanilla pudding)12 coloured chocolate wafers (i.e. Merckens)2 tbsp semisweet chocolate chips, meltedred gel icing, to decorate
Preheat oven to 350 F and line a muffin pan.
Whisk the milk and vinegar in a bowl and set aside for 10 minutes.
Add the oil, sugar, stevia and vanilla extract and beat well.
Add the flours, nutmeg, custard powder, baking powder, baking soda and salt, mixing until no large lumps remain.
Quickly fold in the nonpareils.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.
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Decoration:
While cupcakes cool, combine frosting, food colouring and custard powder until well combined and the mixture has a slight yellowish tint. Set aside.
Place the coloured chocolate on a plate and with the end of a chopstick create the “pupil” with melted semisweet chocolate. Allow to set.
Frost the cupcakes and drizzle with gel icing to make “bloodshot” eyes, then top with a chocolate wafer.
Serving Size: Makes 12 medium cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk the milk and vinegar in a bowl and set aside for 10 minutes.
Add the oil, sugar, stevia and vanilla extract and beat well.
Add the flours, nutmeg, custard powder, baking powder, baking soda and salt, mixing until no large lumps remain.
Quickly fold in the nonpareils.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.
---
Decoration:
While cupcakes cool, combine frosting, food colouring and custard powder until well combined and the mixture has a slight yellowish tint. Set aside.
Place the coloured chocolate on a plate and with the end of a chopstick create the “pupil” with melted semisweet chocolate. Allow to set.
Frost the cupcakes and drizzle with gel icing to make “bloodshot” eyes, then top with a chocolate wafer.
Serving Size: Makes 12 medium cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 353.9
- Total Fat: 14.3 g
- Cholesterol: 0.1 mg
- Sodium: 90.3 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 0.7 g
- Protein: 1.8 g
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