Halloween is a holiday full of scary decorations, crazy costumes, and spooky foods. With that being said, I prepared for you spooky and bloody Halloween cupcakes. The full recipe is gluten-free and vegan, so it's perfect for people with allergies or intolerances.
The cupcakes are so fluffy and full of flavor. Beetroot gave them an unique color and nutrients as well. The coconut frosting on top goes very well with soft muffins. However, the fake blood sauce on top is also very healthy. It is made from whole ingredients and tastes pretty good.
Halloween is all about scary stuff!
When I was creating these cupcakes I wanted something cute but scary. Halloween is all about that, right?
So I originally created dark red muffins that I topped with coconut frosting. These cupcakes are so beautiful on their own. So you can actually serve them like this, but if you want to serve it on Halloween, I suggest you top them with my secret fake blood sauce!
This is how you can make these bloody Halloween cupcakes
Start by blending dates, cooked beets, and beet juice into a smooth consistency. I was using a food processor, but you can easily use a high-speed blender if you want to.
This beet & date mixture is a base for your cupcakes. Beets give them dark red color and dates sweeten them up beautifully.
In this recipe, I didn't use any sugar. I just love dates in recipes a lot more! Dates are naturally sweet and full of nutrients. Also, the taste is amazing. It reminds me of caramel flavor.
So the next step is to combine our dry ingredients, which are buckwheat flour, cacao powder, baking powder, and salt.
Add date & beet mixture into dry ingredients along with plant milk, vanilla, and lemon juice.
Create a creamy batter and pour it into a muffin pan. Cook for 30 minutes.
Now, it's time for you to create a frosting. Start by mixing coconut milk, powdered sugar, and vanilla with a hand mixer.
Don't forget to put your coconut milk into a fridge the night before, so you can have a really thick frosting. Make sure you are using full-fat coconut milk (at least 90% fat) otherwise you won't be able to create a thick frosting.
When the frosting is ready, put it into a fridge so it doesn't melt.
The last step is to make fake blood for our cupcakes. Without this, the cupcakes are pretty basic. So this is the final touch that will create a spooky vibe.
Simply mix all of the ingredients for fake blood, which are corn syrup, beet juice, and cacao powder. If you can find a vegan red food coloring at your store, use it as well, the blood will have a way better color. But if you don't have it, it really doesn't matter!
However, I created my red food coloring by cooking corn syrup with beet juice, cornstarch, and sugar. It created a really nice color, very similar to real blood.
So If you have everything ready and cupcakes are out of the over and completely cold, let's decorate with frosting and fake blood!
Now, you should be ready for a Halloween!
These bloody Halloween cupcakes are just amazing. The cupcakes are so fluffy and perfectly sweet. The frosting is super creamy with a hint of a vanilla flavor. However, the magic is in the fake blood. It is so juicy, sweet, and spooky. These cupcakes are so perfect for a Halloween party!
These bloody Halloween cupcakes are:
- Easy to make
- Perfect for Halloween
- 100% delicious
If you are looking for healthier cupcake recipes, check out these:
You can find a full recipe in the video!
If you like this video, check out my previous recipe for The best carrot cake with coconut frosting – gluten-free and vegan recipe
Bloody Halloween cupcakes - gluten-free and vegan recipe
- 200 g cooked beets
- 150 g dates
- 1/2 cup beet juice
- 200 g buckwheat flour
- 1 tsp cacao
- 1 tsp baking powder
- 1/3 tsp salt
- Juice of half of lemon
- 3/4 cup plant-based milk
- 2 tsp vanilla
- 1 can coconut milk solid part
- 2 tbsp powdered sugar
- 1 tsp vanilla
- 2 tbsp corn syrup
- 1 tsp beet juice
- 1/3 tsp cacao
- a few drops of vegan red food coloring *optional*
- In a blender add beets, beet juice, and dates. Blend until creamy and smooth.
- In a larger bowl combine flour, cacao, baking powder, salt, and beet mixture.
- Then add plant milk and lemon juice. Make a creamy and fluffy batter.
- Fill the muffin pan with the batter and bake at 150°C (300F) for 30 minutes.
- Meanwhile, prepare frosting by mixing coconut milk, sugar, and vanilla until really thick and fluffy.
- Next, let's make the "blood". In a small bowl combine corn syrup, beet juice, and cacao. If you have a vegan food coloring, feel free to use it. Mix it until there are no lumps.
- When the cupcakes are out of the oven, wait until they are completely cooled down, otherwise, the frosting will melt.
- The final step is to decorate cupcakes with frosting and blood on top! Happy Halloween