Gluten-Free Vegan Ghost Cupcakes PT70M https://img4.recipesrun.com/201907/2019/1024/79/0/083274/300x200x90.jpg These ghost cupcakes are the easiest allergen-free Halloween treat EVER. All I did was take my chocolate cupcake recipe, top with fluffy vanilla buttercream and add two chocolate eyes. I told you they were easy. These little ghosts are far from spooky. They’re just a simple way to make a gluten-free vegan cupcake from ordinary to frightfully cute! 12 servings Ingredients: dairy free mini chocolate chips or chocolate candies 1 tsp. pure vanilla extract 2-3 tbsp. coconut milk coffee creamer (regular or french vanilla) 3 cups organic powdered sugar, sifted 2 tbsp. vegan butter, softened 1/2 cup organic non-hydrogenated shortening 1 tsp. pure vanilla extract 1/3 cup sunflower seed oil 1 cup organic cane sugar 1 tbsp. white vinegar 1/2 cup water 1/2 tsp. salt 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 cup good quality cocoa powder 1 1/4 cups gluten free flour blend

Gluten-Free Vegan Ghost Cupcakes

4.4

( By Jennifer )

These ghost cupcakes are the easiest allergen-free Halloween treat EVER. All I did was take my chocolate cupcake recipe, top with fluffy vanilla buttercream and add two chocolate eyes. I told you they were easy. These little ghosts are far from spooky. They’re just a simple way to make a gluten-free vegan cupcake from ordinary to frightfully cute!

01 Information

Grade easy
Serving 12 servings
Calorie 326 Kcal
Prep Time 40 Mins
Cook Time 30 Mins
Total Time 70 Mins

02 Ingredients

Vegan Vanilla Buttercream Frosting
- dairy free mini chocolate chips or chocolate candies
- 1 tsp. pure vanilla extract
- 2-3 tbsp. coconut milk coffee creamer (regular or french vanilla)
- 3 cups organic powdered sugar, sifted
- 2 tbsp. vegan butter, softened
- 1/2 cup organic non-hydrogenated shortening
Unsweetened Coconut Milk
- 1 tsp. pure vanilla extract
- 1/3 cup sunflower seed oil
- 1 cup organic cane sugar
- 1 tbsp. white vinegar
- 1/2 cup water
Chocolate Cupcakes
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 cup good quality cocoa powder
- 1 1/4 cups gluten free flour blend

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03 Method

Step 1

Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners. Sift together flour blend, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 2

In large mixing bowl, stir together coconut milk, water and vinegar, until slightly curdled. Add sugar, oil, and vanilla extract. Slowly whisk in flour mixture. Mix for 1 minute, until combined.
Step 3

Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until a toothpick inserted in center of the cupcake comes out clean. Place cupcakes on the cooling rack and cool completely.
Step 4

To make buttercream, beat together shortening and vegan butter for 1 minute in large stand mixer. Add sifted powdered sugar, 2 tablespoons coffee creamer and vanilla. Beat for 2 minutes, until light and fluffy (add additional tablespoon coffee creamer if needed).
Step 5

Place buttercream in a piping bag with a large round tip. Pipe tall mound of frosting in center of the cupcake, pulling tip away to create a small peak. Add chocolate chips or candies for eyes.

04 Author

Jennifer

647 Recipes

Gluten-Free Vegan Ghost Cupcakes

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