2-3 tablespoons So Deliciouscoconut milk coffee creamer (regular or french vanilla)
1 teaspoon pure vanilla extract
dairy free mini chocolate chips or chocolate candies
INSTRUCTIONS
Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
Sift together flour blend, cocoa powder, baking powder, baking soda, and salt. Set aside.
In large mixing bowl, stir together coconut milk, water and vinegar, until slightly curdled. Add sugar, oil, and vanilla extract. Slowly whisk in flour mixture. Mix for 1 minute, until combined.
Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
To make buttercream, beat together shortening and vegan butter for 1 minute in large stand mixer. Add sifted powdered sugar, 2 tablespoons coffee creamer and vanilla. Beat for 2 minutes, until light and fluffy (add additional tablespoon coffee creamer if needed).
Place buttercream in piping bag with large round tip. Pipe tall mound of frosting in center of cupcake, pulling tip away to create small peak. Add chocolate chips or candies for eyes.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2014/10/gluten-free-vegan-ghost-cupcakes.html