How to: make vegan Halloween cupcakes

Admit it -- we've all got a friend who is craftier, more talented in the kitchen and better able to work within limitations than we are. And in my case, that friend is a very gifted, amazingly arty and very creative...vegan.

Year after year, she puts me to shame on halloween with her dairy-free treats and each year I promise to myself that I'll come up with something equally impressive next time. So, I've decided to start simple, and whip up some vegan halloween cupcakes that might just rival hers. I'll be following a vegan recipe and decorating mine to look like these ones (including my favourite: the very simple yet effective 'ghost') made by vegan foodie extraordinaire Amy. Then I'll posting the evidence here!

Read on for the basic vegan cupcake recipe

Grit Chocolate Cupcakes:

4 1/2 cups flour
3 cups sugar
1 cup cocoa
1/2 Tbsp. salt
1 Tbsp. baking soda
1 1/2 cups vegetable oil
1/8 cup vanilla extract
3 cups strongly brewed coffee
1/4 cup plus 2 Tbsp. vinegar

•Preheat the oven to 300ºF. Line a cupcake pan with paper liners.

•Mix the flour, sugar, cocoa, salt, and baking soda until well combined.

•Add the vegetable oil and vanilla and mix until just combined. Slowly add the coffee, mixing for a few minutes. Scrape the sides and bottom of the bowl. Mix again until very smooth.

•Add the vinegar and mix for 1 minute.

•Fill each cupcake liner about two-thirds full.

•Bake for about 25 minutes. Remove from the oven and let cool completely before frosting.

There are loads of vegan frosting recipes to choose from here

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