Vegan Halloween Ghost Cupcakes

Happy Halloween Month!!! I love Halloween and is one of my favourite holidays of the year. I especially love all the decorations and the dressing up you get to do, as well as awesome halloween inspired recipes. I wanted to kick off the build up to halloween with these adorable ghost cupcakes. Now I will be completely honest with you, even though I love cooking and enjoying food, I’m not much of baker but these vegan chocolate cupcakes with vanilla buttercream frosting are really easy to make so perfect if you’re just like me! They would be so fun to make with your family and friends and could make a great addition to any halloween party. So let’s get on with the recipe!

For the Cupcakes:
175ml Water
65g Vegan Plain Yogurt
60ml Vegetable Oil
2tsp Vanilla Essence/Paste
1tsp White Wine Vinegar
120g Plain Flour
25g Unsweetened Cocoa Powder
120g Sugar
60g Mini Chocolate chips (plus more for decoration!)
1/2 tsp Salt
1/2 tsp baking powder

For the Icing:
450g Icing Sugar
45g Vegan Butter
60ml Soya Milk
Vanilla to Taste

Firstly, preheat your oven to 180ºC and then mix all your wet ingredients together. This stage is to create the vegan “buttermilk” that will bind the cupcakes. Allow it rest for at least 10 minutes so that the vinegar can react with the rest of the ingredients.

In the meantime, measure out and mix the dry ingredients together. Once your “buttermilk” has rested, pour it into the dry ingredients and mix with a whisk to ensure no lumps.

I managed to find these cupcake holders in Tiger and was really pleased when I found them – they are so cute for Halloween! Depending on what cupcake holders you decide to use you may need to use a cupcake tray to cook them however mine were very thick and sterdy so I didn’t need one. Put them in the oven for 15 minutes and then check on them as they may need a further 10 minutes.

To make the vanilla frosting, simply measure the ingredients in a bowl and whisk using an electric whisk. I would definantly recomend an electric whisk as this will make the icing light and fluffy so it will be easy to pipe. I would also recomend firstly starting out with a little bit of soya milk and adding more if you require. I used Flora Buttery and found I didn’t need quite as much soya milk as the recipe says. This is due to different vegan butters having different levels of water content so just bare this in mind. Make sure the cupcakes are completely cool before piping on your icing and add chocolate chips for the eyes and mouth.

I hope you enjoyed this recipe and seeing how adorable these ghosts are! I can’t get over how cute they are! Let me know in the comments below what you think and if there are any other halloween recipes you’d like to see. I’ve got some more lined up for halloween so stay tuned if you love halloween as much as I do. Hope you’re having a very joyful and delicious time and will speak to you soon!


Leave a Reply

Close Menu