Spooky Ghost Cupcakes [Plant-Based!]

It’s spooky season! The best way to get in the spirit? Get creative in the kitchen!

There are so many treats that you can create with your kids and decorate with adorable festive designs. But we know the one thing that’s scariest for parents this time of year - the sugar highs and inevitable crash that follows!

This doesn’t have to spoil your fun though. Our delicious plant-based Spooky Ghost Cupcakes are a tasty and healthy option so you and your family can enjoy the fun without the dreaded aftermath! With a light and fluffy cake and creamy buttery frosting, you would never guess that they are 100% plant-based. And while they do contain some sugar (it is Halloween after all), we balance it out with a whole lot more goodness than the processed lollies they’ll be munching on after trick-or-treating.

This is largely due to the star ingredient - our Junior Plant Protein Shake! Packed with the goodness of fruits, vegetables and added superfoods, our protein powder for kids provides an all-in-one nutritional boost to each mouthful of these delicious cupcakes.

Ingredients

Plant-Based Chocolate Cupcakes

• 1 cup non-dairy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup all-purpose flour
• 35g Junior Plant Protein Shake (chocolate flavour)
• ⅓ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup cane sugar (or preferred alternative)
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Plant-Based Vanilla Buttercream Frosting

• 1 cup vegan butter
• 3 cups icing sugar
• 2 tablespoon non-dairy milk
• 1 tsp vanilla extract

Toppings

• 24 mini dairy-free chocolate chips

Method

Plant-based Chocolate Cupcakes

1. Preheat oven to 180 degrees. Combine non-dairy milk and apple cider vinegar in a bowl. Whisk together and set aside for 10 minutes.
2. Combine flour, cocoa powder, baking soda, baking powder, Junior Plant Protein Shake and salt in a medium bowl. Whisk together.
3. Combine vegetable oil, sugar, and vanilla extract in a large bowl. Whisk together to combine. Add non-dairy milk. Whisk until completely combined.
4. Pour the dry ingredients into the bowl with the wet ingredients. Stir until combined.
5. Line muffin tin with 12 cupcake liners. Fill liners ¾ of the way full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool in tin for 10 minutes, then transfer to a wire rack to cool completely.

Plant-Based Vanilla Buttercream Frosting

1. Bring vegan butter to room temperature but don’t melt. It must be at room temperature.
2. Whip butter with mixer at medium speed until creamy.
3. Add icing sugar ½ cup at a time until absorbed before adding the next cup until all sugar has been added.
4. Add non-dairy milk 1 tablespoon at a time, whipping as you go. Add vanilla extract. Continue to whip for an additional 30 seconds.

Decorating

1. Transfer vanilla frosting to a piping bag. Pipe frosting into a swirl.
2. Add two mini chocolate chips to the centre for the eyes.

Recipe notes

• This recipe makes 12 cupcakes.
• Don’t over-mix the cake batter.
• Fill the cupcake tins ¾ of the way full. Don’t overfill.
• Store the frosting in the refrigerator until ready to frost and decorate the cupcakes. Allow it to come back to room temperature to make it easier to pipe and frost.
• Gather all the decorations and create stations for decorating with the kids.
• Store in the refrigerator in an airtight container for 3-4 days. Remove and let come to room temperature for 1 hour before serving.

Happy Halloween! If you try this recipe, be sure to share it with us @sproutorganic!