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
Directions:
Preheat your oven to 350 degrees. Grease or line a muffin tin.
In a medium bowl, whisk together the dry ingredients.
Pour the wet ingredients into the bowl and mix wooden spoon until just combined.
Pour evenly into the muffin tin.
Bake 16-18 minutes or until the tops of the cupcakes spring back after they are gently pressed down on.
Remove from the pan and allow to fully cool on a wire rack.
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.
For the full post, visit Fork and Beans.