Halloween is my favourite holiday. So when I was gifted a Halloween cupcake kit a few years ago, I promised myself I would make some Halloween cupcakes the next time the occasion rolled around. Fast forward to today, only about 7 years later. What can I say, life gets in the way and Halloween cupcakes have to wait. I finally figured, why wait another 7 years, and starting dreaming up healthy Halloween cupcakes.
I wanted them to actually remind me of Halloween, but toxic artificial food dyes were out of the question. Luckily there are many natural food colourants; they aren’t as bold but that’s fine with me! I decided to make the cake part orange using grated carrots and carrot juice. I originally thought of using a dark cacao frosting for a black & orange kinda feel, but I changed my mind and decided on green frosting. Mostly because I love matcha, which I used for the green colouring, but also because green & orange remind me of a jack-o-lantern.
My partner and I really enjoyed the finished product, which was sweet enough to be classified as a dessert but not overly sweet like most cupcakes are. You can adjust the level of sweetness by adding more or less coconut palm sugar and honey, though I think we struck a nice balance.
You’re never too old to dress up and eat Halloween treats. So make these healthy cupcakes and enjoy your Halloween!
- 1 ½ cups organic spelt flour
- ½ cup gluten-free oat flour
- ½ cup coconut palm sugar
- 1 teaspoon baking soda
- ½ teaspoon aluminum-free baking powder
- ⅛ teaspoon mineral salt
- 1 ⅓ cup grated carrots, packed (about 3 large)
- ½-¾ cup carrot juice (if juicing your own carrots, use the pulp instead of grated carrots)
- 1 tablespoon organic cold-pressed coconut oil, melted
- Soak cashews in filtered water for 6 hours, or overnight. This will increase digestibility, and make a smoother frosting.
- Preheat oven to 350F. Stir spelt flour, oat flour, coconut sugar, baking soda, and baking powder together in a large mixing bowl. Add grated carrots, carrot juice, and coconut oil, mix briefly until combined.
- Spoon into a lined or greased muffin tin and bake 20-25 minutes until an inserted toothpick comes out clean. Remove from the oven and let cool completely.
- Rinse cashews well, and add to blender with remaining frosting ingredients. Blend until very smooth. It took about 4 rounds of blending in my Blendtec to get rid of any trace of grittiness. With a regular blender it probably won't get quite as smooth, but you can get pretty close.
- Put the blender cup containing the frosting in the fridge to cool and harden for 30 minutes. Spoon over the cooled cupcakes. Decorate the cupcakes further, if desired, to your heart's content!
- Store on the counter for 3 days, or in the fridge for a week.