“Double, double, toil and trouble;
Fire burn and cauldron bubble.
Double, double, toil and trouble;
Something wicked this way comes!”
For those of you who follow my blog, you know how happy I was when I passed my baked egg challenge this year. While I introduced egg into my baking, I still can’t have any un-baked egg (aka: batter). Therefore, I love egg free recipes, so I can enjoy the batter too!
With these cauldron cupcakes, I went to one of my tried and true brands- Erin McKenna. While I don’t love all Erin McKenna products, her fudge brownies are one of my favorites. They’re vegan, gluten free, and kosher. You can find them at her storefronts. And, now, you can buy the mix version! Trust me, they come out deliciously as well.
I love the cute storefront in Disney Springs! (You can also find her in CA and NY.)
These brownies are a chocolate lovers delight. My cousin even enjoyed the flavor when I surprised her with them. They’re moist, and certainly not dried out like some products. Plus, there is a rich, depth of chocolatey favor.
Smaller Version of this Treat in Disney!
To make these spooky Halloween cauldrons a gluten free and vegan treat, I’ve provided suggestions of brands below. Hopefully, you’ll find this helpful as you navigate the upcoming holiday season with your dietary requirements and/or preferences.
As for me, I’m ready to bake this spooky treat, so let’s check out the recipe!
Allergens: Celiac friendly. Contains Soy. (Glutino Pretzel Sticks may contain Sesame as well.)
Some Things You Will Need
- Erin McKenna’s Fudge Brownie Mix
- To make this mix, you’ll also need applesauce, canola oil, and vanilla as well.
- You’ll be cooking them in a mini cupcake tin. (Paper cups are optional.)
- Glutino Pretzel Sticks
- Food Dye (to match the color of your bubbles)
- Buttercream Frosting
- Cook your cupcakes according to the directions on the box in a mini cupcake tin. I made half of mine with paper cups, and half by greasing the tin with canola. They both came out we’ll! (You can use some food dye to make these darker as well, but the brownies are already plenty dark.)
This batter tastes soooooo good!
Fresh Out of the Oven
- When the cupcakes come out of the oven, BUT they’re still in the cupcake tin, you should use a teaspoon to place an indent in the top of each cupcake.
Creating the Cauldrons!
- Let the cupcakes cool for another 5 minutes before placing them on a cooling rack.
- While the cupcakes are on the cooling rack you can make your buttercream frosting using the following gluten free and vegan recipe. (Or, you can buy a frosting at the store.)
- Dye your frosting to match the color of the candies you will be using.
- Now using a frosting bag or a cut off corner of a plastic bag, fill your cauldrons with your different colored frosting!
The cauldron is full of potions!
- Place some gluten free and vegan candies in the potion. You may cut up your jelly beans/gummy worms or put them in whole! And, add a pretzel stick to mix the ingredients in your cauldron!
- Woohoo! Place them on display for your friends to see, and then be sure to enjoy your spooky treat!
Tips & Tricks
- Don’t add the pretzels until you are ready to serve, or else they’ll become soggy!
I’m bringing these mini cauldrons to my favorite party in the blogosphere- Fiesta Friday! Thanks to Effie @ Food Daydreaming and Lindy @ Lindy Mechefske for hosting this week’s bash.
Happy Cooking, and start preparing for a Spooky Halloween!
* Also shared on Gluten Free Fridays hosted by the Vegetarian Mama!