Easy Vegan Halloween Cupcakes for All Ages

Easy and quick homemade Vegan Halloween cupcakes with fondant icing.

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Prep Time 10

Cook Time 15

Total Time 25

Course Dessert, Snack

Cuisine American

Servings 9 cupcakes

Ingredients

140g Plain flour
100g Caster sugar
120ml Milk alternative (soya, almond etc)
40ml Vegetable oil
1 tsp Baking powder
1/2 tsp Baking soda
1 tsp Vanilla extract
Salt (pinch)
Fondant icing (pre-made, colours of choice for decorating)

Instructions

Preheat the oven to gas mark 4/175℃/350℉. Mix all the ingredients in a bowl with a whisk or electric mixer until smooth and well combined.
Place 9 cupcake cases in a muffin tray and fill each cases with 2 tbsp full of the cake batter. Bake in the centre of oven for around 15 minutes, until a skewer comes out clean when you prod the centre of the cupcakes.
Place on a wire rack to fully cool. Meanwhile, knead your fondant icing and roll out onto clingfilm. Cut your different coloured fondant icings to make the different shapes to create your Halloween decorations. Once the cupcakes are cooled you can add your decorations to the tops of your cakes and enjoy.

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