Recipe by Debbie Adler, author of Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery, www.sweetdebbiesorganiccupcakes.com
Makes 24 mini cupcakes
Cupcakes - Ingredients:
- 1 cup unsweetened plain coconut milk
- 1 teaspoon apple cider vinegar
- 1¾ cups all-purpose gluten-free flour
- 1/3 cup cacao powder
- 1¼ teaspoons sodium-free baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon guar gum
- 1/4 teaspoon fine sea salt
- 1/4 cup grapeseed oil
- 1/4 cup coconut nectar
- 2 teaspoons vanilla extract
- 3/8 teaspoon stevia powder
- 1/3 cup vegan, soy-free plain yogurt
- 24 mini paper baking cups
Vanilla Frosting - Ingredients:
- 2 cups powdered erythritol
- 4 tablespoons warm vanilla rice milk
- 2 tablespoons coconut oil
- 1/4 teaspoon fine sea salt
- 24 gluten-free chocolate wafer cookies
- 24 gluten-free sugar cones
Eyes, Nose, Mouth:
- Dried currants
- Dried wild blueberries
- Preheat oven to 325°F. Line a mini 24-cup cupcake tin with paper baking cups.
- To make the cupcakes, mix together the coconut milk and apple cider vinegar in a 2-cup measuring cup.
- Whisk together the flour, cacao powder, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
- Add the grapeseed oil, coconut nectar, vanilla and stevia to the flour mixture and stir to combine. Next add the coconut milk mixture and stir until the liquid is absorbed and the batter is smooth. Stir in the yogurt until well combined.
- Pour the batter into the measuring cup, as the spout will make it easier to pour the batter into the cupcake tin without spillage.
- Pour the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 16 to 17 minutes, or until they bounce back slightly to the touch. Rotate the cupcake tin from front to back after 10 minutes of baking.
- Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely.
- To make the vanilla frosting, mix together the powdered erythritol and vanilla rice milk in a small bowl. Add the coconut oil and salt and stir until smooth and well combined. Divide this vanilla frosting in half.
- To make the green frosting, add 2 cups of spinach to a juicer. Add resulting spinach juice, a tablespoon at a time, to one half of the vanilla frosting until you achieve the desired green color.
- To make the orange frosting, juice 5 carrots in a juicer. Add resulting carrot juice to the second half of the vanilla frosting until you achieve the desired orange color.
- To make the witch's head, roll 1 tablespoon of the green frosting into a ball. Do this 24 times and place each ball on top of the mini cupcakes. Top each with a chocolate wafer cookie. Cut the bottoms (opposite the point) of gluten-free sugar cones until they are about 3 inches in length. Put dots of the orange frosting around the perimeter of the circumference of the cone and invert the cone on top of the wafer cookie to make a witches hat. Use dried blueberries or currants as eyes, nose and mouth on the witches face and to decorate the hat.
Full story: Halloween treats for kids with food allergies