My kids’ school has a Fall Festival each year around Halloween, and it includes a pretty phenomenal bake sale. I’ve only ever contributed one year – Jillian’s Kindergarten year. The class that has the most baked goods donated wins a pizza party, and honestly, with Jillian’s extreme allergy (including contact) to milk, a pizza party is something I don’t ever want her class to win.
However, I do enjoy baking, and now that Trevor is in Kindergarten I’ve been revived with an interest in making something delicious and a little spooky.
Plus, I’ve heard of a number of new students with food allergies, and I’d love to be able to offer them a safe option to purchase at the bake sale – something Jillian has never had. To that end, I am including a print-out of ingredients and allergens in the hopes that one of our new little allergy friends can have a safe treat!
This year, I decided on a simple, yet spooky design – the Ghost Cupcake!
Your basic chocolate cupcake with easy white icing. Nothing fancy here. But delicious, nonetheless!
Recipes are at the bottom, but here’s a step by step. It’s super easy.
First, make your cupcakes.
Then, make your icing.
Once the cupcakes have cooled completely (this is important!), use an icing bag or a plastic baggy with a large round tip in the end to pile the icing nice and high in a swirl, like so.
And finally, take vegan chocolate chips, black jelly beans, bits of Oreo cookies, etc. and make the eyes and nose/mouth.
I told you it was super easy! But they look adorable!
I love, love, LOVE the cookbook Vegan Cupcakes Take Over the World! It’s the best! Seriously, order one right now. You’ll never taste better cupcakes in your life – vegan or not!
I use a modified version of the basic chocolate cupcake from that book (and I doubled it this time to have enough cupcakes to support both kids’ classes):
Vegan Chocolate Cupcakes
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder, Dutch-processed or regular
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 350°F and line a muffin pan with paper or foil liners.
- Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain.
- Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
My icing recipe is not out of that book, although there are plenty of delicious icings in there. I took a Wilton cake decorating class at my local Michael’s back in the day (maybe 5 years or so ago?). When Jillian was very small, I realized I better learn how to bake and decorate well! Since she can’t have store-bought birthday cakes, I was determined to make her homemade cakes look and taste just as good. No, even better!
Anyway, this is the icing recipe they taught us in class. I like it because it’s easy to use for decorating, and also it doesn’t use any kind of butter or margarine, so it doesn’t need refrigerating. And it holds up well even in this Florida heat and humidity!
Vegan White Buttercream Icing
- 1 cup vegetable shortening
- 5 tablespoons water
- 1/2 teaspoon clear vanilla extract (use clear vanilla or your icing will be yellow)
- 1/2 teaspoon artificial butter flavor extract
- 1/2 teaspoon salt
- 4 cups powdered sugar
- Combine all ingredients except sugar and beat until smooth.
- Add sugar, one cup at a time, beating slowly to avoid a powdered sugar explosion!
- This recipe will make your icing pretty stiff, great for these cupcakes, or making roses, etc. To thin it out for icing a cake, add 1-2 teaspoons of water. If you go too thin, add 1-2 tablespoons of cornstarch to thicken it back up.
Happy Halloween Baking!