Halloween Oreo Cupcake Cats w/ Chocolate Avocado Frosting {gluten-free + fruit toppings}
- Prep Time: 10 mins
- Cook Time: 22 mins
- Total Time: 32 minutes
- Yield: 20
Ingredients
Wet:
- 1 1/2 cups almond milk
- 1 cup applesauce
- 2 tbs white vinegar
- 2 tbs maple syrup
- 1 tsp of vanilla extract
- 1/2 tsp almond extract
Dry:
- 3 cups oat flour
- 2/3 cup of cacao powder
- 1 cup coconut sugar
- 2 tsp baking soda
- 1/4 tsp baking powder
Healthy Vegan Oreos {gluten free} (see notes)
Raw Vegan Chocolate Avocado Frosting (see notes)
Candy Corn (recipe above)
Decor
- Dried mango, cut into circles
- Goji berries, rolled into nose shapes
- Cacao nibs
- Medjool dates, cut into strips
Instructions
Cupcakes
- Preheat the oven to 350F and line a cupcake pan with baking cups.
- Sift and mix all the dry ingredients together into a large bowl. Set aside.
- Whisk all of the wet ingredients together, then pour into the dry ingredients, mixing until smooth.
- Spoon the batter into prepared cupcake pan, about two thirds full for each.
- Bake for 22-24 minutes or until the cupcake slowly springs back when pressed with a finger.
- Be sure to completely cool before frosting.
Assembly
- Decorate the oreos prior to placing onto the cupcakes. To decorate, use frosting to stick the ingredients. The dates are the whiskers, the goji berries the nose, dried mango and cacao nibs the eyes, and candy corn as the ears.
- Remove the baking cups from the cupcake (optional), top with frosting (once cooled), then add the completed oreo cat on top
- Store in a cool spot if not serving immediately.
Notes
Healthy Vegan Oreos: http://staging.naderboraie.com/2015/10/healthy-vegan-oreos/
Raw Chocolate Avocado Frosting: http://staging.naderboraie.com/2015/10/raw-vegan-chocolate-avocado-frosting/