Spookfetti Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Spookfetti Cupcakes calories by ingredient
Introduction
An egg and nut free (but sinfully rich-tasting) vanilla cupcake recipe gets doctored up with Halloween nonpareils before baking up. A jaundice-yellow frosting with a coloured chocolate iris and gel icing blood get everything into the spirit! An egg and nut free (but sinfully rich-tasting) vanilla cupcake recipe gets doctored up with Halloween nonpareils before baking up. A jaundice-yellow frosting with a coloured chocolate iris and gel icing blood get everything into the spirit!Number of Servings: 12
Ingredients
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1 cup unsweetened coconut beverage (not the canned kind) or 1% milk
2 tsp apple cider vinegar
⅓ cup canola oil
½ cup sugar
⅜ tsp pure stevia
1 tbsp vanilla extract
¾ cup flour
½ cup Kamut flour
pinch nutmeg
2 tbsp non-instant vanilla custard powder (or cook-and-serve vanilla pudding)
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup Halloween nonpareils
1 ⅔ cups vanilla buttercream frosting
2-3 drops yellow food colouring
1 tbsp non-instant vanilla custard powder (or cook-and-serve vanilla pudding)
12 coloured chocolate wafers (i.e. Merckens)
2 tbsp semisweet chocolate chips, melted
red gel icing, to decorate
Tips
Adapted from from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero
Directions
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.