This recipe was created by Vegan Chef Day.

Prep time - 60 minutes

Cook time - 15-20 minutes

Difficulty - Medium

Serves / makes - 6 cupcakes

Ingredients

100g gram flour (or 100g plain flour with gluten)

50g potato starch or tapioca starch (or 50g plain flour with gluten)

30g cocoa or cacao powder

100g sugar

1/2t baking powder

1/4t bicarbonate of soda

75g oil

225g plant milk

Decoration ingredients

1 tube red designer icing

1 tube black designer icing

1 tube green designer icing

Vegan lollipops

White marzipan or fondant icing

Black fondant icing

30g margarine

1T cocoa

2T icing sugar

Equipment

Cupcake or muffin tin

Large bowl

Mixing spoon

Cocktail stick

Method

1. Preheat your oven to 180c/360f/GM4.

2. In a large bowl mix the flours, cocoa powder, sugar and raising agents. 

3. Add oil and milk. Mix in well then pour the batter into a cupcake tin. The batter will be liquid.

4. Bake for around 15-20 minutes until cooked through. You can tell if it is ready by pressing on the top. If it bounces back it’s done. Allow the cakes to cool completely before decorating them.

5. Roll out some white marzipan or fondant icing, cut 2 large rounds. Put 2 lollipops in 2 cakes. Cover them with the marzipan. Use a cocktail stick to make indents for the eyes and mouth. Make the eyes and mouth using a small amount of black fondant icing, then put them into the holes you made.

6. For the spider cakes use the designer icing to make circles on 2 cakes. Use a cocktail stick, dragging it from the centre to the outer edge of the circles. To make the spiders use the black fondant icing to make 2 small spheres and 2 large spheres. Make thin strips, 32 in total, for the legs.

7. To make the maggot cakes first make some chocolate fudge icing. Make chocolate fudge icing by mixing together margarine, cocoa and icing sugar. Spread the icing onto 2 cakes. To make the maggots roll small pieces of white marzipan or fondant icing, indent them using a knife. Put them onto the cakes.