Preheat oven to 350°F (176°C) and fill each cupcake tin with a cupcake liner.

Mix the lemon juice and plant milk until combined and let sit for 10 minutes. This is your vegan buttermilk.

In a large mixing bowl, whisk the 2 ½ cups cake flour, 1 tablespoon + 1 teaspoon cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt until completely combined.

In a medium mixing bowl, whisk the ¾ cup canola oil, 1 cup buttermilk, 1 ½ cups sugar, 1 tablespoon vanilla, egg replacer, 2 teaspoon apple cider vinegar, and 3 tablespoon red dye until combined. Add beet root powder by the tablespoon until it turns a nice red color if you don’t use the food dye.

Pour the wet oil mixture into the dry mixture and beat with a paddle attachment until just combined. Slowly add the boiling water until combined. The batter will be thin, not thick.

Fill each skull mold until almost full. Bake for approximately 45 minutes, or until a wooden toothpick comes out clean when inserted in the center.

Cool in the pan for 10 minutes and then invert onto a cooling rack until they’re completely cool.

When the cakes are completely cool, frost with the vegan cream cheese frosting. Crumble an extra cupcake and sprinkle the crumbs over the frosting for a pop of color.

FOR THE FROSTING

Beat the 8 oz of vegan cream cheese, the 8 tablespoon of vegan butter, and the 1 cup of sifted powdered sugar with a whisk or paddle attachment until it forms a thick and creamy frosting.

We prefer the whisk attachment as it creates air bubbles in the frosting, making it light and fluffy.

Frost the completely cooled cupcakes with a frosting knife or with a frosting bag and your favorite frosting tip.