VENUS FLY TRAP CUPCAKES (GLUTEN, DAIRY, EGG, SOY, PEANUT & TREE NUT FREE; TOP-8-FREE; VEGAN)

I love the typical witch, spider and mummy Halloween treat–but sometimes it’s fun to go outside the box! That’s why I love these man-eating Venus Fly Trap Cupcakes! They’re scary in all the right ways–and they’re very memorable! No one will forget eating one of these.

If you want, you could just do a typical white cake (your choice–even box if you can find one that fits your allergy needs). But, I figured instead of doing a white cake and adding food coloring, why not go all out and make the cupcake a homemade, allergy-friendly raspberry cupcake? I think the berry flavor adds nicely to the overall affect of this looking like you pulled it from your garden.

And least you think that the strawberries are hard to do, I was pleasantly surprised how easy it was! I simply melted some vegan chocolate, brushed it on, let it harden and then pipped teeth with the vegan buttercream. And, it seemed the less perfect I was, the more real they came out to be! I am no master frosting piper, and so if I can do it–so can you!

And the best part–my son was headed to a birthday party. As any allergy mom knows, you have to bake and send your own safe cupcakes to birthday parties. I feel like a lot of the time, my son doesn’t love his homemade version–because the professional store bought versions are usually more attractive. BUT! I was so proud to send him with this. This was definitely going to be something he could happily eat and not feel bad about!

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. ....................................

for full instruction please see : allergyawesomeness.com

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