Halloween Cupcakes

Dairy-free Halloween Menu

For our Halloween lunch we had the following menu:

Bone breadsticks with "blood" soup

“Blood” soup with bone breadsticks: 

Cook up a can of tomato soup for the “blood” soup.  For the breadsticks, we used the following recipe:

Easy Breadsticks
By Bonnie Lewis

1 1/2 c warm water

1 T dry active yeast

4-4 1/2 c flour

1 T sugar

1/4 c dairy-free margarine

1 tsp. salt

Soften yeast in 1 1/2 cups warm water. Add remaining ingredients except dairy-free margarine and mix thoroughly. Roll out on lightly floured surface until it is 1” thick. Cut into strips.  (For bone shapes, roll dough into long pieces, cut down 1” on each end and curve to form top and bottom of bone.)  Melt half the dairy-free margarine on the cookie sheet and place bread sticks on cookie sheet. Brush rest of dairy-free margarine on breadsticks. Sprinkle with garlic salt or seasoned salt, if desired. Let rise 20 minutes – 1 hour. Bake for 15 minutes at 400° F. Yield: 12

Cucumber Spiders

“Spiders, slugs, and fingers”:

To make the slug, simply place olives on toothpicks and insert into a cucumber.  For spiders, slice the cucumber, add hummus on top and stick pretzel sticks on as legs.  For fingers, put a little bit of hummus on the tip of a baby finger and place a sliced almond on top as the finger nail.  For a more gruesome effect, cut grooves into carrot and add Catalina or dairy-free red dressing at end of carrot as “blood.”

Carrot Fingers Halloween Idea

Dairy-free/Soy-free Chocolate Halloween Cupcakes:

For our dairy-free (and soy-free) Halloween cupcakes, we used our favorite chocolate cake recipe and baked them up as cupcakes.  Here is a copy of the recipe (you can also make up some white frosting a color it):

By Janell Vezzani

3 cups flour

2 cups white sugar

6 Tablespoons cocoa (unsweetened)

2 teaspoons baking soda

2 teaspoons baking powder

1/2 to 3/4 teaspoon salt

2/3 cup vegetable oil

2 cups water

2 Tablespoons distilled white vinegar

2 teaspoons vanilla extract

In large bowl mix all dry ingredients.  In another bowl mix all wet ingredients.  Add to dry ingredients.  Beat until smooth. Bake in a greased 9” x 13” pan at 350° F. for 20-25 minutes.  (For cupcakes, bake for less time, or until cooked.)  Top with Fast Fudge Frosting, or frosting of choice.

Fast Fudge Frosting:

1 pound confectioner’s sugar

1/2 cup cocoa (unsweetened)

1/2 scant teaspoon salt

1/3 cup boiling water

1/3 cup shortening

1 teaspoon vanilla

Combine sugar, cocoa and salt. Add water and shortening. Blend until smooth. Stir in vanilla.

 

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