Gluten-Free Vegan Ghost Cupcakes

By Jennifer

12 Person

70 Minutes

326 Calories

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!

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

Method

01

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.
02

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.
03

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.
04

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).
05

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.

Related Tags

Gluten-Free Vegan Ghost Cupcakes

3.5

( By Jennifer )

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

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