Venus Fly Trap Cupcakes (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)
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Recipe type: Halloween Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
 
It's ALIVE! These man-eating cupcakes are the perfectly frightful addition to any Halloween party. These Venus Fly Trap Cupcakes are a delicious raspberry cupcake, dairy-free vanilla buttercream and have a hungry strawberry on top, ready to bite! This homemade Halloween treat is free of: gluten, dairy, egg, soy, peanut & tree nuts. It's also top-8-free and vegan too!
Ingredients
  • CUPCAKE INGREDIENTS:
  • ¾ cup sugar
  • 6 Tablespoons vegan butter, room temperature
  • 2 tsp raspberry extract
  • 6 Tablespoons aquafaba (the water from a can of Garbanzo beans)
  • 1 and ¼ cups gluten-free flour
  • 2 tsp baking powder
  • ½ teaspoon xanthan (omit if your gluten-free flour blend includes this)
  • 4 Tablespoons rice milk (original or vanilla will work)
  • 3 Tablespoons raspberry preserves
  • ¼ tsp salt
  • 3-4 drops pink food color
  • VEGAN BUTTERCREAM INGREDIENTS:
  • ¼ cup dairy-free, soy-free shortening
  • ¼ cup coconut oil
  • ¼ tsp. vanilla extract
  • pinch of salt
  • 1 and ½ cups powdered sugar
  • ⅛ cup vanilla or regular rice milk
  • green food coloring
  • ADDITIONAL INGREDIENTS AND TOOLS:
  • strawberries
  • vegan chocolate chips
  • allergy-friendly chocolate cookies to crumble (see above in post for options)
  • ziplock baggie or pastry bag for frosting
  • small frosting tip (I recommend a Wilton round tip #2)
  • large frosting tip (I recommend an open star, but most large decorative ones will do)
Instructions
  1. Preheat your oven to 350 degrees F and grease or line a cupcake tin.
  2. In a stand mixer with the paddle attachment, cream the vegan butter and sugar until light and fluffy. Add the rest of the wet ingredients and blend.
  3. With the stand mixer on slow, add the dry ingredients, ending with the flour. Add your desired amount of food coloring.
  4. Pour in even amounts into the cupcake tray. Bake for 17-20 minutes, or until the middle is done and the top springs back when you touch it. Turn them out onto a wire rack to cool.
  5. While the cupcakes cool, make the frosting by beating all of the ingredients in a stand mixer until it's combined. Take out about a ½ cup of the frosting before you add the green food coloring. This white frosting will be your teeth. Add as much green food coloring as you like to the rest.
  6. Once the cupcakes are cooled, place the green frosting in a piping bag, or a ziplock bag with a corner cut off and pipe some "leaves" by going in a circular pattern with an open star tip (or whatever frosting tip you prefer).
  7. Crumble your chocolate cookies and sprinkle it over the frosting while it's still wet.
  8. While the frosting dries, cut the green tops off your strawberries.
  9. Melt about ½ cup of your vegan chocolate chips in your microwave with a dollop of the dairy-free and soy-free shortening. Melt for 30 seconds at at time, stopping to stir in between. Once it is liquid, take either a paintbrush or just the back of a small spoon and spread a circular amount in the middle of the strawberry. Allow this to harden. This can be sped up by putting them in the fridge.
  10. Once the chocolate is hard, put the white frosting in a bag with a small tip, or the smallest corner cut off. Pipe little lines on the top and bottom of the chocolate to form the teeth.
  11. Set the strawberry on top of the green frosting.
  12. Eat and enjoy! Keep covered when not serving.
Notes
Cupcake recipe Adapted from: Live, Love & Sugar
Look inspired by: Yummy Crumble
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/venus-fly-trap-cupcakes/