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Bloody Halloween cupcakes - gluten-free and vegan recipe

Bloody Halloween cupcakes - gluten-free and vegan recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 10 cupcakes
Course: Dessert
Ingredients Method

Ingredients
  

Cupcakes
  • 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
Frosting
  • 1 can coconut milk solid part
  • 2 tbsp powdered sugar
  • 1 tsp vanilla
"Blood"
  • 2 tbsp corn syrup
  • 1 tsp beet juice
  • 1/3 tsp cacao
  • a few drops of vegan red food coloring *optional*

Method
 

  1. In a blender add beets, beet juice, and dates. Blend until creamy and smooth.
  2. In a larger bowl combine flour, cacao, baking powder, salt, and beet mixture.
  3. Then add plant milk and lemon juice. Make a creamy and fluffy batter.
  4. Fill the muffin pan with the batter and bake at 150°C (300F) for 30 minutes.
  5. Meanwhile, prepare frosting by mixing coconut milk, sugar, and vanilla until really thick and fluffy.
  6. 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.
  7. When the cupcakes are out of the oven, wait until they are completely cooled down, otherwise, the frosting will melt.
  8. The final step is to decorate cupcakes with frosting and blood on top! Happy Halloween