A bit of Halloween fun – light and airy vanilla cupcakes decorated as Mummies…with their little eyes peering out. You can, of course, use sugar eyes if you have them. I didn’t have any so I just used Black Fondant icing.
Halloween Vegan Mummy Cupcakes
- 1 1/2 Cups Self Raising Flour
- 1 Cup Caster Sugar (not granulated)
- 1 tsp Vanilla Bean Paste (if you don't like paste then use extract, but the paste gives a lovely depth of flavour)
- 1 tsp Apple Cider Vinegar
- 1 tsp Baking Soda
- 6 tbsp Melted Non-Dairy Margarine
- 1 Cup Non-Dairy Milk
- Black and White Royal Icing
- Preheat your oven to 170°C or 350°F
- Line your muffin tin with muffin cases.
- This is a really simple sponge - mix the flour and sugar together so it's well combined.
- Add in the melted margarine, vanilla, baking soda and cider vinegar - give it a quick stir.
- Add in the cup of non-dairy milk and stir to combine - don't over-mix it. The batter will be quite runny - don't worry - that's why you get a light sponge.
- Fill the muffin cases up 2/3rd of the way and bake for 15 minutes or so. Test with a toothpick to make sure they are done.
- Use the standard buttercream recipe https://allergymums.co.uk/icing-vegan-buttercream-or-glaze/
- Spread the buttercream on each cupcake to make an even layer.
- Put a bit of cornflour on a board and on your rolling pin. Roll out a 1 inch square piece of ready-to-roll royal icing in black. Cut out the pupils of the eyes using a piping nozzle.
- Roll out an inch square piece of white royal icing and using a piping nozzle cut out a larger circle of icing for the eye.
- Carefully put a pupil in each eye and place a set of eyes on each cupcake.
- Divide the rest of the white royal icing into 3 parts and roll out one to a thickness of about 1/8th an inch. With a sharp knife cut the icing into strips. Layer the strips like bandages, leaving the eyes to poke out. And there you have them...mummy cupcakes!
If you’re after other Halloween inspiration take a look here: