Vanilla Coconut Halloween Coffin Cupcakes With Butter Cream Frosting

Sharing with you a cupcake recipe for Halloween with the Lil Miss, this vegan, and gluten-free option fits every diet. This recipe is delicious! You will get to see how to make a delicious Butter Cream Frosting, as well as a delicious cupcake. The perfect treat for a Halloween night!

1 3/4 Cup Almond Flour

1 Cup Cane Sugar

1/2 Teaspoon Salt

1/2 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/3 Cup Coconut Oil, melted

1 Tablespoon Vanilla Extract

1 Tablespoon Apple Cider Vinegar

1/2 Cup Water

1/2 Cup Coconut Milk

3 Tablespoons Soy Milk

1 Teaspoon Vanilla Extract

3 Cups Powdered Sugar

1/4 Cup Shortening, non-hydrogenated

1/2 Cup Vegan Butter, melted

1. Preheat oven to 350 degrees.

2. Mix together flour blend, baking powder, baking soda, and salt.

3. Set aside.

4. In large mixing bowl, stir together the coconut milk, water and vinegar.

5. Allow to sit for 1 minute so the vinegar curdles.

6. Add the sugar, oil, and vanilla extract.

7. Slowly whisk in the flour mixture.

8. Mix well. The batter will become smooth and start to thicken.

9. Pour batter into prepared cupcake pan.

10. Bake for 15-20 minutes, or until a fork inserted in center of cupcake comes out clean.

11. Allow cupcakes to cool.

1. Mix together the butter and shortening.

2. Add the sifted powdered sugar, 2 tablespoons coffee creamer and vanilla.

3. Mix well.

4. Add another tablespoon of soy milk if needed.

5. Mix the buttercream until light and fluffy.

6. Place in piping bag, or frosting tool

7. Frost cooled cupcakes

8. Add decorations

Calories: 687

Fat: 38G

Protein: 3G

Carbs: 86G