Check out these scary looking monster vegan cupcakes! These are so easy to do and look brilliant plus they happen to be dairy, soya and egg free! Our usual go to vegan cupcake recipe is the Crazy Cake recipe but a lovely fellow allergy mum recommended this one from Ms Cupcake and we couldn’t wait to try it out. I should point out this cake mixture is delicious raw, and one great thing about vegan baking is being able to lick the bowl without worrying about raw eggs! Enjoy…
– makes about 20
- 400g Self Raising Flour (could use gluten free if required)
- 250g Caster Sugar
- 2tsp Baking Powder
- 400ml Alternative Milk (we used Koko)
- 160ml Oil (we used coconut)
- 2tbsp Vanilla Extract
- Mix the dry ingredients together
- Add the remaining ingredients, stirring gently with a metal spoon – you will actually hear it start to pop as the raising agents work
- Gently tap the bowl on to your worktop to stop them from working too quickly
- Place the mixture into your cupcake cases – *Top Tip* using an ice cream scoop helps you get equal size cakes and makes less mess!
- Tap the tray on the worktop again
- Bake in a preheated oven at 180•C for 15-18 minutes
- Allow to cool then decorate!
You could decorate them with our delicious Dairy Free Chocolate Icing (trust me this stuff is amazing) but to make the monsters you’ll need vanilla buttercream and some decent food colouring. Here’s the recipe we used.
Dairy Free Buttercream
– should make more than enough to cover all 20 vegan cupcakes and lick the spoon
- 280g Dairy Free Butter (we used Vitalite)
- 560g Icing Sugar
- 2-3tbsp Alternative Milk
- 2tbsp Vanilla extract
- 2tbsp Golden Syrup
- Food colouring – we used Wilton Icing Colour Gel Paste in blue and green
- Beat the butter until soft
- Slowly add the icing sugar – a few tbsps at a time, vanilla extract and 2tbsp milk
- Beat until smooth and creamy – add more milk if required
- Once complete, split the mixture into two and mix in the food colouring
- Pipe the icing onto each cake using different piping nozzles to create “monster fur”. If you don’t have proper piping bags, try putting the icing into a zip lock bag and snip off one corner.
- Place your monster eyes onto each cake. We used these from Wilton although I wish we had used the larger ones.*[Please note: these eyes contain gelatin and are therefore not vegan, but we found a great recipe to make your own vegan version here or you could use mini marshmallows. As we are baking vegan for allergy purposes we used these eyes since we had them in the cupboard]
- Take your broken Mini Moo bars – available at a discounted rate! And insert a shard into each of the monster’s ‘mouths’ – looks like they like chocolate as much as we do!
And that’s it! Simple, effective and delicious. This is such a great technique and definitely something you could recreate all year for different occasions. The blue ones definitely remind me of someone who really likes cookies too…
If this sounds a little too complicated or you’re looking for something more toddler friendly how about these cute pumpkin vegan cupcakes?! Simply cover in orange fondant and stick on black fondant features with a paste made with a little icing sugar and water. Dilan had great fun creating (and eating) these ones.
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