These cupcakes are really easy to make and perfect for Halloween time! The best part is that if they turn out a little lumpy and bumpy, it’s fine, as Frankenstein was never perfect was he?
1 1/2 cup flour
1 cup sugar
1 tsp baking powder
Pinch of salt
3/4 cup almond milk
1/2 cup coconut oil
2 tbsp apple cider vinegar
1 tbsp vanilla extract
Red food colouring (optional)
1 tin coconut milk (refrigerate for a few hours before use)
Green food colouring (the Tesco brand one is suitable for vegans)
1/2 cup icing sugar
Preheat oven to 180 degrees (celsius) and line a tin with cupcake papers.
In a large bowl, add the flour, baking powder, sugar and pinch of salt and combine.
In a smaller bowl, whisk together the almond milk, vinegar, vanilla and oil then pour into the dry ingredients. I added some red food colouring here
Fill the cupcake liners with the batter (I used an ice cream scoop so that the mixture is even in each liner).
Place in the oven and bake for about 20 minutes or until a knife inserted in a cupcake comes out clean.
Once done, remove the tin and let cool on a wire rack.
While the cupcakes are cooking, make the frosting. You can opt for a more decadent, creamy frosting if you like, but as these are franken-cupcakes and are meant to be kind of lumpy and imperfect, blend the solid parts of the coconut milk with the icing sugar and food colouring, then spoon the mixture on top of the cakes.
Top with a fun little cut-out of Frankenstein and serve!