These cute and spooky mummy cupcakes are sure to be the hit of the Halloween party! These chocolate cupcakes are gluten free, vegan, and so easy to make. Make a batch and watch them disappear – kids and adults love these tender, chocolatey treats.
Are you ready for Halloween yet? Do you have your allergy safe treats ready?
Thankfully, there are more allergy friendly treats available these days, but Halloween can still be a tough holiday for those with food allergies.
Sometimes our kiddos feel left out, or find themselves feeling different because they can’t eat all the candies that their friends can eat.
That’s where we food allergy parents step in. We all go the extra mile so our children can have fun, feel included, and enjoy special treats during the holidays.
I love to make special desserts for my boys for the different holidays. Fun treats like these brownie bite bats, chocolate mummy donuts, and even simple chocolate lollipops help my sons feel included in the holiday festivities.
These mummy cupcakes were surprisingly easy to do! I’ve seen various mummy cupcakes, cookies, and cake on Pinterest, and I wanted to make an allergy friendly version to share with you.
This design is very forgiving – you don’t have to have any cake decorating experience to make these cupcakes happen! The messier the mummy bandages, the better – it adds authenticity. :)
Ingredient Notes
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend, and it worked well. You could try a different gluten free flour blend if you like. I don’t recommend making these with grain free flours like coconut flour or almond flour.
- Unsweetened Cocoa Powder – We like Hershey’s Unsweetened Cocoa Powder, but feel free to use any brand that works for your dietary needs.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery spread. You could also use the Earth Balance Baking Sticks.
- Confectioner’s Sugar – Wholesome Sweeteners makes vegan confectioner’s sugar that is also corn free, and that’s what we use. You can use a different brand if you like.
- Non-Dairy Milk – Use a neutral tasting non-dairy milk in the frosting for best results. You could also use water if you prefer.
Special Equipment
With the help of a special icing tip, these cute bandaged ghouls were simple to decorate. I used a Wilton tip #150 to pipe on the bandages, but if you have a basket weaving tip, that would probably work just fine. A simple dairy free buttercream frosting is easy to pipe on, and holds its shape very well.
Storage
Store leftover cupcakes at room temperature for up to 3 days. If you need to keep them for longer, store them in the refrigerator.
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Recipe
Spooky Mummy Cupcakes (Gluten Free, Vegan).
Ingredients
For the cupcakes:
- 1 ½ cups gluten free flour blend I used Namaste Perfect Flour Blend. All purpose flour works well if you are not Gluten Free.
- 1 cup organic cane sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- â…“ cup vegan buttery spread melted
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup water
For the frosting:
- 3 Tablespoons vegan buttery spread
- 2-3 Tablespoons non-dairy milk or water
- 3 cups confectioner’s sugar
- 1 teaspoon vanilla extract
- 24 dairy free mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a cupcake pan with parchment paper liners.
- In a large bowl, combine the gluten free flour blend, sugar, cocoa powder, baking soda, and salt.
- Add the melted vegan buttery spread, water, vinegar, and vanilla extract. Stir until combined.
- Spoon the batter into the parchment liners, filling them about â…” full.
- Bake at 350 degrees F for about 20 minutes.
- Allow the cupcakes to cool in the pan, then move to a wire rack to cool completely.
Make the frosting:
- In a large bowl, beat the vegan buttery spread and the vanilla extract on medium speed. Add one cup of the powdered sugar and continue to beat. Add a little of the non-dairy milk, then more powdered sugar, and keep alternating until all the powdered sugar is in the mixing bowl. If the frosting is too thick, add a bit more non-dairy milk.
- Spoon the icing into a disposable icing bag. Take another disposable icing bag, and cut off a little bit of the end. Drop a Wilton #12 decorating tip into that empty bag so it sits in the opening.
- Cut off the end of the bag that is already filled with icing. and place that bag into the empty bag with the tip. (This way you can easily switch decorating tips). Twist the ends together. Pipe two round eyes onto each cupcake, then press a mini chocolate chip into each eyeball.
- Remove the bag of icing from the other bag, then remove the #12 tip. Drop a #150 tip into that bag, and put the icing bag back in. Twist the ends together.
- Pipe bandages onto each cupcake, letting one cross over the next, until you have the look you want. Make sure the eyes are peeking out!
- If you have leftover icing, you can refrigerate it for another use, or discard.
- If you want to dress these up further, you can use some spooky Halloween cupcake sleeves. Just wait until after the cupcakes are decorated to place them in the sleeves.
Kortney
Food allergy moms are the best! We have no idea how much they do for us :D