Is is possible to fall in love with a dessert? Because I kinda love these Scarecrow Cupcakes, like, with all of my heart. Don’t tell the Owl Cupcakes though, because I told them that I loved them best. I’m caught in a love triangle! Can you tell I am have way too much fun with this gluten free vegan yellow cake base?
Scarecrow Cupcakes Recipe Notes:
Now, if you need recipe substitutions, I do give notes in the recipe section, especially on how to make this nut free. Do you need flour substitution help because you cannot have rice flours? Check out this gluten free flour guide for assistance. Do note that once you switch out different flours, you will have differing results in flavor and texture so be mindful of that. You also might need to add a couple more tablespoons of liquid, depending on how much absorption those particular flours have. Oh the joys of gluten free baking, am I right?!
Don’t be intimidated! These Scarecrow Cupcakes are easy to make!Print
- 1 1/2 c. Cara’s Light GF Flour Blend (or use store bought)*
- ¾ c. granulated sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. xanthan gum (omit if using a gf flour mix with it already included)
- ¼ tsp. sea salt
- ¾ c. nondairy milk
- 2 tsp. apple cider vinegar
- ⅓ c. vegetable oil
- For the Frosting:
- ¼ c.nondairy butter
- ¼ c. non-hydrogenated shortening
- 2 1/2 c. powdered sugar
- 1 Tbsp. nondairy milk
- 1/2 tsp. vanilla extract
For Scarecrow Look:
- 8-10 gluten free ice cream cones
- almond slices**
- homemade googly eyes
- vegan jelly candies, cut into triangles (I got mine from Trader Joe’s)
- 1/4 c. melted chocolate (I use Enjoy Life)
- Preheat your oven to 350 degrees. Line a muffin pan with 8-10 cupcake liners.
- In a medium bowl, whisk together the dry ingredients. Add all of the wet ingredients together and mix with a wooden spoon until a batter forms. Your batter should resemble a pancake batter. On the thicker side but not too runny.
- Pour the batter into the cupcake liners and bake for 15-20 mins. The baking time will vary based off of your oven but you will know they are ready when you touch the tops and they are firm.
- For the frosting, with an electric mixer, whip up the shortening and buttah together until fluffy. Add the powdered sugar 1/2 cup at a time. It will be clumpy.
- Add the vanilla and nondairy milk until nice and fluffy. If too runny add a tablespoon of powdered sugar until firm and fluffy. Add a tsp of nonmilk at a time if too stiff.
- Make sure the cupcakes are completely cool before you frost them. Simply take a spatula, add a good heaping of frosting and smooth it down, leaving an indention in the middle. Add sprinkles on top. FROSTING TIPS: If you have troubles with spreading the frosting without taking the tops of the cupcakes off, try dipping the back of a spatula with warm water before spreading and/or freeze for 15 min. This will keep it from sticking to the frosting and break up the cupcake.
- Assemble the scarecrow face and enjoy!
*Please note that if you do use a store bought flour blend, make sure that it is a rice-based blend. Also, be mindful of the liquid absorption discrepancies due to the different flours used so you might need to alter the amount of liquid needed. This is always an issue when you sub out ingredients.
**If you have a nut allergy, you can use pumpkin seeds.
- Serving Size: 1 cupcake
- Calories: 415
- Sugar: 30g
- Sodium: 185mg
- Fat: 18g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
So now it’s time for you to have a love affair with a gluten free vegan cupcake. I swear it will happen to you once you make them.