Halloween Vegan Cupcakes - The Behrend Beacon

Halloween Vegan Cupcakes

Posted on Monday, October 29, 2012 at 9:30 PM

Author: Jessica Tropp (contributing writer)

By using vegan conversions, any recipe can be retrofitted to suit various dietary restrictions. Speaking of converting recipes, any of the two-minute microwave cupcake recipes should work. Generally breads, cakes, and brownies will fully bake in the microwave in five to eight minutes. Microwave cupcakes will bake in two minutes or less. But remember to read the ingredients of any premade mixes, icing, toppings, dyes, etcetera to be safe—not everyone does this… Although PETA supports otherwise vegan products, which contain trace nonhuman animal contaminants, not everyone is okay with this. While trying to decipher the many ingredients which most people have no idea how to pronounce, keep in mind: the Internet is your friend.



1 egg = 1/4 cup canned pumpkin = ¼ cup mashed potatoes

1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder

The last conversion is my favorite conversion, by the way… Mix the dry ingredients together first, and no one will taste the difference! Just don’t use olive oil while baking for others. I learned these lessons the hard way…


Butter/Margarine to Oil

1 teaspoon = 3/4 teaspoon

1 tablespoon = 2 1/4 teaspoons

2 tablespoons = 1 1/2 tablespoons

1/4 cup = 3 tablespoons

1/3 cup = 1/4 cup

1/2 cup = 1/4 cup + 2 tablespoons

2/3 cup = 1/2 cup

3/4 cup = 1/2 cup + 1 tablespoon

1 cup = 3/4 cup




Can be replaced with milk replacements such as almond or coconut milk by a 1:1 ratio. 

Any store bought baking cups will work, but if you run out, or just want to be creative, try making some. It’s easy. Here are two ways to go about making baking cups:

Method 1:

Cut circles or other shapes out of parchment paper of wider diameter than the base of one or more mugs or microwave safe cups. Place each shape in the bottom of a mug or cup, and press down on the paper along the inside edge of the container such that it is molded into the shape of a cup. Place batter in each baking cup without removing the baking cups from their outer container and bake as per the recipe.

Method 2:

Cut shapes of parchment paper and center each piece on an upturned cup, layering two or more pieces of paper on the cup if desired. Center and place another upturned cup on the parchment paper on the cup, pressing on the outer cup. Remove the outer cup and either tie a bow or string around the cup to hold it in place, or put the baking cup in another microwave safe container, and use as described in method one.

Don’t forget the frosting. For different colors of icing, take plain white or vanilla icing, divide it between containers, and add food coloring to each container, adding food coloring and mixing until the desired colors are achieved. Make note of the ratios of dye to icing for each color incase more icing is needed. Next, take Ziploc bags and spoon each color into a different bag, pushing the icing toward one bottom corner, leaving some space between the Ziploc portion and the icing filled portion. Then, close your fingers around the outside of the bag just above the icing part, and twist the rest of the bag, forcing the icing towards the single end. The bag should be held such that the twisted part of the bag lies between a pinched thumb and forefinger, the base of the thumb and the other fingers of the hand pressing against the icing filled part to later squeeze the icing out. The other hand should be holding up the frosting filled part of the pastry bag with the thumb and forefinger of that hand as though the bag were a giant pencil. Cut a hole in the corner of the bag filled with icing (the closer to the tip you cut, the less icing comes out at a time, the more precise you will be, and less icing will be needed per design). Now be free unto the brave new world of baking.