Adorable Mini Ghost Cupcakes! (GF, Vegan)

Sarah is my go to girl if I need a recipe for dessert!  Her flour blend works perfectly every time, and I've never made one of her recipes and been disappointed!

These adorable ghost cupcakes were no different.  Everyone loved them on Halloween night and no one could tell that they were gluten free AND vegan!

Don't judge the fact that mine don't look as perfect as Sarah's!
They got a bit messy in transit to the party!
They still tasted delicious and that's what matters!

She makes them as regular cupcakes and the recipe makes 12-14.  I needed to serve a lot more people so I did them in my "muffin barge" and made about 30 mini ghosts.



Adorable Mini Ghost Cupcakes (GF, Vegan)

chocolate cupcakes

• 1 1/4 C Sarah's gluten free flour blend
• 1/2 C good quality cocoa powder
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t sea salt
• 1/2 C unsweetened coconut milk (So Delicious)
• 1/2 C water
• 1 T white vinegar
• 1 C organic cane sugar
• 1/3 C sunflower seed oil (I didn't have this so I used a canola coconut oil blend)
• 1 t pure vanilla extract

vegan vanilla buttercream frosting

• 1/2 C organic non-hydrogenated shortening
• 2 T Earth Balance vegan butter, softened
• 3 C organic powdered sugar, sifted
• 2-3 T So Delicious coconut milk coffee creamer (I used regular)
• 1 t pure vanilla extract
• dairy free mini chocolate chips (Enjoy Life)

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray your pan with coconut oil.
2. Sift together flour blend, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In large mixing bowl, stir together coconut milk, water and vinegar, until slightly curdled. Add sugar, oil, and vanilla extract. Slowly whisk in flour mixture. Mix for 1 minute, until combined.
4. Pour batter into prepared cupcake pan. Bake for 12-15 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
5. To make buttercream, beat together shortening and vegan butter for 1 minute in large stand mixer. Add sifted powdered sugar, 2 tablespoons coffee creamer and vanilla. Beat for 2 minutes, until light and fluffy (add additional tablespoon coffee creamer if needed).
6. Place buttercream in plastic bag and cut off a bit at the tip. Pipe tall mound of frosting in center of cupcake, pulling tip away to create small peak. Add chocolate chips for eyes.

"Hey, I saw you in the movie!"
One of the kiddos from another school
thought I was the real Mrs. Incredible!