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Vegan Gluten-free Halloween Cupcakes

By Sara Kidd October 17, 2022 8 Comments

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Vegan Gluten Free Cupcakes this recipe

Let’s bake Vegan Gluten-free Halloween Cupcakes!

This Halloween make it bloody, bloody delicious! These super fun vegan gluten-free cupcakes are so easy to bake and the recipe is divided into easy to follow sections. The flavour profile of these vegan cupcakes is divine. What’s not to love?

These cupcakes are lemon flavoured with a raspberry filling and a cream cheese buttercream.

This gluten-free vegan cupcake recipe consists of:

  • Gluten-free Lemon Cupcake
  • Raspberry Filling and Blood Drip
  • Cream Cheese Vanilla Buttercream
  • Fondant Knife

And it’s all vegan! What’s not to love?

Vegan Gluten-free Halloween Cupcakes Breakdown

Skill:Easy
Method: Mixing in one bowl
Size:Cupcake size
Serving: 12
Pairing:Spooky decorations
Sweetness: Moderate
Profile:Gluten-free, vegan, light fluffy cupcake, sweet filling with a creamy frosting
Storage:Stored in an airtight container outside of fridge one to two days
Bakers Tip:Best eaten on the day you make as gluten-free dries out quickly 

Watch this live video recording to see how I make these cupcakes

Watch this live recorded bake along with myself and Zacchary Bird as I bake these cupcakes and Zacchary bakes Mac and Cheese Balls.

Screen Shot 2020 10 20 at 9.55.40 AM
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Vegan Killer Gluten Free Cupcakes

Vegan Gluten-free Halloween Cupcakes


★★★★★

5 from 1 reviews

  • Author: Sara Kidd
  • Total Time: 24 hours
  • Yield: 12 1x
  • Diet: Gluten Free
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Description

Gluten Free Lemon Cupcakes, Raspberry Filling & Cream Cheese Frosting


Ingredients

Scale

Bloody Knife – it’s recommended to make these 1st or the night before

  • Small amount of vegan grey fondant
  • Small amount of vegan black fondant
  • Small flat vegan candy circles (I get these from Fancy Sprinkles – optional)
  • CMC powder
  • Corn flour for dusting

Gluten-Free Lemon Cupcakes

  • 135 g white rice flour
  • 45 g almond flour
  • 45 g potato starch
  • 105 g white sugar
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ tsp xanthan gum (just under 1/2 tsp)
  • 200 g soy milk
  • 40 g lemon juice
  • 100 g vegetable oil 
  • 1 tsp vanilla bean paste
  • 1–2 tsp lemon essence

Raspberry Bloody Filling

  • 200 g raspberries (fresh or frozen)
  • 120 g caster sugar
  • 2 tbsp lemon juice
  • 2 tbsp cornflour or cornstarch
  • 2 drops vegan red food colouring

Cream Cheese Frosting

  • 105 g vegan butter or margarine at room temp
  • 120 g Angel Food Cream Cheese at room temp 
  • 125 g icing sugar
  • ½ tsp vanilla bean paste or extract or essence
  • ¼ tsp lemon essence
  • ⅛ tsp sea salt

Bloody Drip

  • 3 tbsp of the bloody raspberry filling
  • 1½ tsp glucose syrup
  • 2 drops vegan red food colouring

Instructions

Method for the Bloody Knives

  1. Flour a clean surface with a small amount of cornflour.
  2. Add a sprinkle of CMC powder to your fondants and massage thoroughly.
  3. Using a rolling pin, roll out your grey and black fondants to around 1 mm thickness.
  4. Using a paring knife, cut out 12 small rectangles that look like the blade of a butcher’s knife.
  5. Using a paring knife, cut out 12 long strips that look like the handle of a butcher’s Knife.
  6. Join the handles to the blades. You can glue them by wetting the join with the tiniest amount of water or mix together some CMC powder with water to make some glue.
  7. Push the white circles into the top left corner of the knives. This step is optional.
  8. Allow these to harden for at least a few hours or overnight.

Method for Cupcakes

  1. Preheat your conventional oven to 200C/392F and line 2 cupcake trays with cupcake liners
  2. In a large mixing bowl sieve all dry ingredients together and mix with a whisk to combine. Make a well in the middle of your flour.
  3. In a large jug, mix all wet ingredients together.
  4. Pour liquid into a flour bowl and beat together with a hand mixer until just combined on a low speed.
  5. Use an ice cream scooper to evenly distribute batter into your cupcake trays. You should only fill them ¾ of the way up. This is around one large ice-cream scoop.
  6. Turn your oven down to 185C/365F and bake on the top rack of your oven for 15 – 17 minutes. The tops should bounce back when you touch them, this is when you should take them out of the oven.
  7. Allow to completely cool down before decorating.

Method for Bloody Filling

  1. Add all ingredients except for cornflour to a large pot and bring to a simmer. Mix cornflour with a few tbsp of cold water in a separate bowl.
  2. Gently simmer on a lower heat for 5-10 mins until it’s lost about 1/3 of its original liquid, then vigorously stir through cornflour paste until it thickens.
  3. Once the filling has thickened, remove from heat and pour into a strainer over a large bowl. Push it through so the seeds are all that’s left in the strainer.
  4. Place the bowl into the fridge or freezer to cool down the filling. It needs to be cold before you can use it otherwise it’s going to melt your buttercream.

Method for Cream Cheese Frosting

  1. Sieve your icing sugar into a bowl and set aside.
  2. Using a standard mixer with a paddle attachment beat butter for 5 minutes or until it’s super smooth with no lumps.
  3. Place the cream cheese in a heatproof bowl and warm in the microwave until it is soft to touch – try 10 seconds.
  4. Beat cream cheese separately for a few minutes to soften and break up. Add to butter mixture and beat on low for 10 minutes until completely smooth.
  5. Slowly add icing sugar on lowest speed to begin to incorporate. Once completely mixed, add vanilla, lemon and salt.
  6. You can now use it to decorate cakes or cupcakes. If you would like a firmer mixture leave in the fridge to firm up.

Method for Bloody Drip

  1. Place glucose syrup in the microwave for 15-20 seconds to make it really runny.
  2. In a small bowl mix all ingredients together. Allow to cool down a little as you don’t want it to melt the buttercream. Once it starts to kinda clot that’s when you can use it.

Method for Assembling Cupcakes

  1. Using an apple corer, remove the centre of the cupcake ¾ of the way down.
  2. Fill with bloody filling.
  3. Using a piping bag with a 2D star nozzle, pipe buttercream onto the top of each cupcake.
  4. Using a small spoon, spoon some of the blood onto the very top of the cupcake and let it drizzle down.
  5. Push a knife into the centre of the blood.
  • Cook Time: 24 hours
  • Category: Cupcakes
  • Method: 1 bowl mixing
  • Cuisine: Dessert

Keywords: cupcake, vegan, gluten-free, halloween

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Filed Under: Vegan, Cake, Cupcakes, Featured Recipe on Homepage, Gluten Free, Lemon, Recipe

About Sara Kidd

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Comments

  1. Shana says

    April 19, 2022 at 3:46 pm

    Hello Sara Kidd,
    I love your cakes and they look amazing. I just found out I am allergic to Sugar (of all the things I could be allergic to, it just had to be sugar) I am not diabetic just get sore throat and cough a lot

    I was wondering if I use Honey or Syrup or Dates would that be something or do you know the equivalent of how much to use.

    Thank you,
    Shana

    Reply
    • Sara Kidd says

      April 20, 2022 at 6:39 am

      Hey Shana
      So sorry to hear that! I would use Natvia, its the best thing I’ve found as a sugar sub.
      Hope that helps
      Sara xo

      Reply
  2. Julie says

    October 16, 2021 at 7:47 am

    I’m definitely going to try this cake but without extra decorations as don’t need it for Halloween but after a beautiful gluten free cupcake recipe

    Reply
    • Sara Kidd says

      October 16, 2021 at 8:22 am

      Wonderful. Let me know how you go. Try to slightly under bake them so they retain moisture

      Reply
  3. Alesha says

    July 19, 2021 at 10:59 pm

    Your liquid ingredients are measured in grams? I thought liquids were measured differently.

    Reply
    • Sara Kidd says

      July 19, 2021 at 11:23 pm

      Yes, I wanted to make them as accurate as possible.

      Reply
  4. Alison says

    January 28, 2021 at 6:18 am

    Sara, when the recipe asks for rice flour, do you mean the gritty stuff used for shortbread, or the super-fine stuff from the Asian grocery store?

    Reply
    • Sara Kidd says

      January 31, 2021 at 12:16 am

      The finer the better but both will work

      Reply

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