Halloween lunch, the cakes were the main event. Sylvia and I planned to make the ghost cupcakes way before we had any other plans for the lunch. I was excited to see Wallflower Girl had made ghost cupcakes with aqua faba marshmallow fluff.
Before I even made the marshmallow fluff I was using it instead of an egg replacer in the chocolate cupcakes. They were highly recommended by Janet of the Taste Space but I never buy egg replacer. (I am not vegan. I just dislike eggs.) I trued aqua faba and the cupcakes were brilliant. They were moist and rich and tasted fresh the next day.
meringues out of aqua faba earlier this year so I wasn't quite as nervous about the marshmallow fluff. It is very similar to making meringue mixture but not baking it. My problem was that it was incredibly sweet. The sweetness made me forget to worry about any lingering beany taste.
this one?) So instead I spread the marshmallow fluff over the cupcakes and made the faces on this thin spread (see top photo). I much preferred this option because that was quite enough fluff on them. I am not keen on lots of icing or frosting but even E, who likes a lot less than me, said he preferred less of the fluff because it was so sweet.
As the marshmallow fluff did not set, I had to keep it out of the way or it was on my arms or packets of food. And it was very very sticky. However it did make for very white spooky ghosts and they were enjoyed by everyone, especially the kids.
Find more Halloween food on Green Gourmet Giraffe.
From Wallflower Girl
Vegan chocolate cupcakes (see below)
Marshmallow fluff (see below)
Dark chocolate chips
Pipe marshmallow fluff onto cooled cupcakes. Either pipe mountains with peaks or just pipe enough to spread over the top. Arrange 3 choc chips as eyes and mouth.
Vegan Chocolate Cupcakes with Aqua Faba
Adapted from the Leafy Cauldron via the Taste Space
I made 12 large cupcakes and 24 mini muffin sized cupcakes
2 cups plain flour (I used half white, half wholemeal)
2 cups sugar (I used half raw, half coconut)
3/4 cup cocoa (not Dutch process)
3 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp coffee granules
1/2 tsp salt
6 tbsp aquafaba (chickpea brine)
3/4 cup plus 2 tbsp water
1 cup rice bran oil, or other neutral oil
1 1/4 cups plant milk (I used sweetened soy milk)
2 tbsp apple cider vinegar
1 tsp vanilla essence
Preheat oven to 170 C and line 2-3 cupcake trays with papers.
Mix flour, sugar, cocoa, baking powder, bicarbonate of soda, coffee and salt in a large mixing bowl.
Lightly whisk aqua faba until bubbly in a medium sized bowl (my 2 cup jug was too small). Mix in water, oil, milk, vinegar and vanilla.
Pour wet ingredients into dry and stir until combined.
Fill cupcake papers about two thirds to three quarters. The mixture is very funny (oops I meant runny) so a ladle or small cup measure helps to do this. Bake for about 30 minutes or until cooked to touch and a skewer inserted in the middle counts out clean. NB I cooked the large cupcakes on my highest shelf and the mini muffins in the middle shelf and they all took the same amount of time.
Leave in tins for 5 minutes and then turn out onto a wire rack to cool.. If desired spread below marshmallow fluff on the cupcakes or use a frosting of your choice.
Marshmallow Fluff with Aqua Faba
Adapted from Chocolate Covered Katie and Seitan is My Motor
1/2 cup chickpea brine
1 tsp vanilla
1/8 tsp cream of tartar
1/2 cup castor sugar
Beat chickpea brine, cream of tartar and vanilla until bubble (about 1 minute). Add sugar and beat for about 8-10 minutes until the mixture will make stiff peaks and not fall off a spoon if held upside down. (NB I don't have very powerful electric beaters. Other recipes suggested anything from 5-15 minutes.)
The mixture can be made the day before and kept in the fridge overnight but will need to be whipped again the next day. It took me about 3 minutes to get my mixture back to stiff peaks.
On the Stereo:
Uke can play super easy ukulele: Mike Jackson
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