Halloween Themed Vegan Red Velvet Muffins


These delicious fun themed Vegan Red Velvet Muffins by Nourishing Amy will make a great Halloween treat. Perfect for getting the kids involved as they can go as creative as they like on the decoration.


Serves
12 cupcakes
Time
1 hour
Difficulty
Easy

Ingredients

Cupcakes:

240ml (1 cup) almond or soya Milk

2 tsp lemon juice or cider vinegar

60g (1/3 cup) coconut oil, melted and cooled

1 tsp vanilla essence

220g (1 ½ cup) spelt flour

90g (¾ cup) coconut sugar

2 tbsp raw cacao powder

2 tsp beetroot powder

1 tsp baking powder

½ tsp bicarbonate of soda

Pinch of salt

 

Frosting:

100g vegan margarine

190g icing sugar

6 tsp strawberry jam

Method

  1. Preheat the oven to 160*C fan/180*C and line 12 cupcake holes with cases
  2. Make a vegan buttermilk by stirring together the milk and lemon juice and leave for 10 mins to curdle
  3. Add the melted and cooled coconut oil and vanilla to the milk mixture
  4. Stir together the flour, sugar, cacao powder, beetroot powder, baking powder, bicarbonate of soda and salt
  5. Pour the wet mixture over the dry ingredients and stir until combined
  6. Divide between the cupcake cases and bake for 14-18 mins or until firm to the touch. Allow to cool fully on a wire rack
  7. Meanwhile, make the buttercream frosting. Blend the vegan margarine in a blender until smooth and add in the sieved icing sugar. Mix or beat until creamy and combined
  8. When the cupcakes are cool, spoon on a little jam and top with the vegan buttercream
Ingredients Method

Cupcakes:

240ml (1 cup) almond or soya Milk

2 tsp lemon juice or cider vinegar

60g (1/3 cup) coconut oil, melted and cooled

1 tsp vanilla essence

220g (1 ½ cup) spelt flour

90g (¾ cup) coconut sugar

2 tbsp raw cacao powder

2 tsp beetroot powder

1 tsp baking powder

½ tsp bicarbonate of soda

Pinch of salt

 

Frosting:

100g vegan margarine

190g icing sugar

6 tsp strawberry jam

  1. Preheat the oven to 160*C fan/180*C and line 12 cupcake holes with cases
  2. Make a vegan buttermilk by stirring together the milk and lemon juice and leave for 10 mins to curdle
  3. Add the melted and cooled coconut oil and vanilla to the milk mixture
  4. Stir together the flour, sugar, cacao powder, beetroot powder, baking powder, bicarbonate of soda and salt
  5. Pour the wet mixture over the dry ingredients and stir until combined
  6. Divide between the cupcake cases and bake for 14-18 mins or until firm to the touch. Allow to cool fully on a wire rack
  7. Meanwhile, make the buttercream frosting. Blend the vegan margarine in a blender until smooth and add in the sieved icing sugar. Mix or beat until creamy and combined
  8. When the cupcakes are cool, spoon on a little jam and top with the vegan buttercream