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.
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*
Instructions
- 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