Halloween Red Velvet Vampire Cupcakes

Serves 12 people

12 hrs min prep

20 min cook

The perfect spooky solution if you’re hosting a Halloween party, or needing to provide a plate for a Halloween-themed shared lunch at school. These a vegan-friendly with a delicious coconut yoghurt icing and Anathoth Farm Raspberry Jam for “blood”.

By Olivia Moore, That Green Olive

Celebration,

Baking,

Family

Ingredients

Greek-style coconut yoghurt
3 Tbsp Brown rice malt syrup
200 g Anathoth Farm Raspberry Jam
150 g Coconut oil, softened
200 g Almond meal
30 g Cocoa powder
100 g Cornflour
1, 1/2 Tbsp Baking powder
2 tsp Vanilla Essence
3/4 cup Milk of choice
1/2 cup extra Anathoth Farm Raspberry Jam

Method

Place coconut yoghurt in a muslin-lined sieve over a bowl. Draw up the edges of the cloth and twist to wrap around the yoghurt. Secure with a rubber band and chill overnight to thicken.
Preheat oven to 180°C. Lightly grease a 12-cup standard muffin pan or 6-hole Texas muffin pan.
Beat raspberry jam and butter until light and fluffy, about 2-3 minutes.
In a large bowl, mix all dry ingredients in a large bowl. Add raspberry jam mixture along with vanilla and milk, and mix only to combine.
Divide mixture evenly among muffin holes, filling between ⅔-¾ full. Bake for 20 minutes.
Allow to cool for 5 minutes before transferring to a cooling rack. Allow to cool to room temperature before gently scooping a melon ball-sized piece from the top of each cupcake. Filling each indentation with jam.
To make the icing, transfer the strained coconut yoghurt to a bowl and whisk through syrup to combine. You may need to refrigerate again if icing is too thick.
When ready to serve, pipe or spoon icing onto each cupcake. Using a chopstick or skewer, poke two little holes for bite-marks into the icing on each cupcake. Clean the end of your chopstick or skewer, dip into jam and place into each “fang” hole, dragging downwards to create a “blood" drip. Enjoy!