Halloween Healthy Snacks: Zombie Cupcakes
Zombie Cupcakes:
These plant-based Zombie Cupcakes feature moist chocolate bases, creamy blueberry "brains," and oozing berry "guts". All made with wholesome ingredients that let you indulge without the guilt.
Ingredients
- For the cocoa cupcakes:
- 200 g wheat flour
- 150 g coconut sugar
- 60 g pure cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 250 ml unsweetened plant-based milk
- 50 ml melted almond butter
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- For the blueberry brain cream:
- 200 g cashews soaked for 4 hours
- 150 g fresh blueberries
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 tablespoon lemon juice
- 1 teaspoon beet juice for color
- For the red berry "guts":
- 100 g strawberries
- 100 g raspberries
- 2 tablespoons chia seeds
- 1 tablespoon agar-agar
- For decoration:
- Shredded coconut tinted with matcha hair
- Blueberries and raspberries eyes and wounds
Instructions
Cupcakes
- Preheat the oven to 180°C (350°F) and prepare a tray with 12 liners.
- Mix the dry ingredients in a large bowl.
- In another bowl, mix the liquid ingredients.
- Once you mix, incorporate the liquid ingredients into the dry ingredients, mixing without overmixing.
- Divide the batter into the liners and bake for 18-20 minutes.
- Let cool completely.
Brain cream:
- Drain the soaked cashews.
- After, blend all ingredients until smooth and thick.
- Refrigerate to firm up.
Berry guts:
- Mash the berries and mix with chia seeds and agar-agar. Now heat for 3 minutes, stirring constantly.
- Pour into a rectangular mold and refrigerate for 2 hours. After that, cut into thin strips.
Assembly:
- Create a hollow in the center of each cupcake.
- Fill with the gelatinous berry strips.
- Use a piping bag with a round tip to create a brain effect with the blueberry cream.
- Add the green coconut around the edges.
- Decorate with blueberries for eyes.
