Black Widow Spider Cupcakes

By Fork and Beans

Serving Size: 12 | Prep Time: 20 mins | Total Time: 40 mins

Dry Ingredients:
  • 1 ½ cup flour (used Cara's All-Purpose Flour)
  • ½ cup cocoa powder
  • ¾ cup granulated sugar
  • 1 ½ tsp baking powder
  • ¾ tsp xantham gum
  • ½ tsp baking soda
  • ¼ tsp sea salt

Wet Ingredients:
  • 1 cup nondairy milk (I use unsweetened almond)
  • ⅓ cup mild-flavored oil
  • 1 Tbsp apple cider vinegar

Ingredients for the Frosting:
  • ½ cup non-hydrogenated shortening
  • 1 cup powdered sugar
  • ½ cup cocoa powder

Ingredients for Decoration:
  • 2 packs gluten-free vegan black licorice rope
  • 24 homemade vegan googly eyes
  • gluten-free vegan chocolate sprinkles

  1. Preheat your oven to 350 degrees. Grease or line a muffin tin.
  2. In a medium bowl, whisk together the dry ingredients.
  3. Pour the wet ingredients into the bowl and mix wooden spoon until just combined.
  4. Pour evenly into the muffin tin.
  5. Bake 16-18 minutes or until the tops of the cupcakes spring back after they are gently pressed down on.
  6. Remove from the pan and allow to fully cool on a wire rack.
  7. Beat the frosting ingredients with an electric mixer until fluffy. Coat each cupcake with a thin layer. Top with chocolate sprinkles, vegan googly eyes, and place the licorice legs in.

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