Christina These Strawberry Vegan Cupcakes with Gut-sy Basil flavoured insides are so yummy and creepy looking, making them one more perfect Halloween treat! We love combining strawberries and basil as the flavour combo is simply delicious! Enjoy!
Our Halloween Basil Gut-sy Strawberry Vegan Cupcakes are so moist, tender, and fluffy. Scary green on the inside, yet super delicious. Both the filling and frosting taste so dreamy basil-like. Have you tried the combination of strawberries & basil? It tastes amazing! You need to try them!
Halloween is our all-time favourite holiday, even though where we live it’s not very celebrated, which is really too bad. But that doesn’t stop us from celebrating every single year! This year we decided to go big and prepare a very spooky table of scary treats. These Red Strawberry Vegan Cupcakes w/ Gut-sy Basil flavoured inside are so scary greenish looking, yet super delicious. Have you ever tried the combination of strawberry and basil? It’s a favourite of ours, as we already have an ice cream flavoured this way (our Vegan Basil Ice Cream with Strawberry Sauce). But these cupcakes, we think, are quite innovative, as we haven’t seen any like these around. You need to give them a try!
Also how scary are they? You can make them Spider Cupcakes too, by adding legs and eyes. Simply add four “legs” on each side (we used coca-cola flavoured vegan candy that we found in the supermarket), and two eyes (using vegan basic cake decoration found at the nearest supermarket too!) So easy and cute 🙂
You decide how much basil you want to add to them, your choice! We really love basil, so ours are very flavourful 🙂
If you liked this recipe for Strawberry Vegan Cupcakes, check out all the other Halloween treats that we have created: our Halloween Vegan Bloody Chocolate Cupcakes, our Halloween Vegan Rotten Witch Fingers, our Halloween Vegan Bloody Chocolate Sandwiches (Dark & White), and our Halloween Vegan Monster Eyeballs. You’re gonna love them all!
Also make sure to check our Halloween E-Book: ALL PLANTS: The Halloween You Love, The Vegan Way, which includes 16 spooky-delicious recipes for the perfect Halloween party! You’ll love it!
We have also recently published our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store (currently ON SALE!), and our Etsy Shop. Our cookbook has an entire chapter dedicated to Halloween, called “SPOOKY HALLOWEEN” found on page 265.
Halloween Gut-sy Basil Strawberry Vegan Cupcakes
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Equipment
Ingredients
- 1 cup all-purpose flour
- 1/2 cup raw sugar
- 1/2 tsp baking soda
- 15 fresh strawberries
- 1 tsp pure vanilla extract
- 1/4 cup canola oil
- 1/2 tbsp apple cider vinegar
- Vegan red food colouring
FILLING
- 1/2 13.5fl oz/400ml can coconut cream, refrigerated overnight – extract only the solids
- 2 tbsp icing sugar
- 2 tsp fresh basil leaves, add more or less to taste
- Vegan green food colouring
FROSTING
- 140 g unsalted vegan butter block, softened
- 1 3/4 cup icing sugar
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 2 tbsp oat milk, (if needed)
- 1 to 2 tbsp fresh basil leaves, add more or less to taste
- Vegan green food colouring
Instructions
- Preheat the oven to 356ºF/180ºC.
- In a large bowl, combine flour, raw sugar, and baking soda.
- In a blender, blend the strawberries until smooth.
- In a separate bowl, combine oil, vanilla extract, apple cider vinegar, and the blended strawberries.
- Pour the wet ingredients into the bowl with the dry ingredients, and whisk until just combined. Add the red colouring until desired colour is achieved.
- Line a 6-cup cupcake pan with 6 cupcake liners. Fill them about two-thirds full with batter. Bake for 20-30 minutes, or until a toothpick inserted in the centre of the cupcake comes out dry with a few crumbs clinging to it.
- Let the cupcakes cool completely before adding the filling.
FILLING
- Make sure the can of coconut cream has been placed in the refrigerator overnight or for a minimum of 8 hours.
- Open the can of coconut cream, taking care not to shake it. Scoop half of the coconut cream solids into a mixing bowl. Reserve the remaining solids and liquid for another use. Add the icing sugar to the mix.
- Beat coconut cream and icing sugar using an electric mixer with beaters on medium speed; turn to high speed until smooth.
- With an immersion blender, blend the coconut cream mixture with the basil leaves until smooth. Pour the contents back into the bowl and add green colouring until the desired colour is reached.
- Once the cupcakes have cooled completely, using a sharp knife, scoop out a hole from the top of each cupcake. Fill each hole with the green cream filling.
FROSTING
- In a bowl, combine the butter, icing sugar, salt, vanilla extract, oat milk, and basil. Beat using an electric mixer with beaters on medium speed; turn to high speed until the mixture is smooth and creamy. Add green food colouring until the desired colour is reached.
- Spoon the frosting into a piping bag with a star nozzle and pipe it using a spiralling motion onto the cupcakes in a large swirl.
- Consume immediately. They are delicious!
Notes
- Store in the refrigerator, in a sealed container, for up to 3 days.
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