vegan and gluten-free cupcakes for shark week feature

Shark Attack Cupcakes {Gluten-Free and Vegan} (AKA Strawberry Jam Filled Cupcakes)

Shark Attack Cupcakes. Because the shark seems just a little less freaky if I'm bitting it's tiny head off and even dipping it in strawberry jelly...heh.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 18


  • ¼ cup vegan Butter or Margarine room temperature (I like Earth's Balance--but am open to suggestion if there's another brand you want to let me know about in the comments that works as well)
  • ¾ cup granulated Sugar
  • 3 tblspns aquafaba bean juice
  • 1-1/4 cups gluten-free Flour mix...I used Bob's Red Mill
  • 1-1/2 tsp Baking Powder
  • ¼ tsp Salt
  • 1 tspn white Vinegar
  • ½ cup Coconut Milk just the cereal kind, not the canned kind
  • 1 tsp CLEAR Vanilla
  • Icing
  • 1 cup Coconut Cream this is the stuff you scoop out of the can of coconut milk after it's been in the fridge over night. I found the cheaper the can of coconut milk, the more cream you'll get
  • ½ cup granulated Sugar
  • 1 tsp CLEAR Vanilla
  • 5-10 drops blue food coloring
  • Cupcake Filling
  • 1 cup red jelly I used strawberry, but raspberry would work, anything red


  1. Preheat oven to 350⁰.
  2. Place paper baking cups in 12 muffin tins.
  3. Cream the Butter or Margarine and gradually add Sugar.
  4. Add aquafaba and beat well. Set aside.
  5. Combine dry ingredients and stir.
  6. Add ⅓ of dry ingredient mixture to butter and sugar mixture, mix.
  7. Combine Coconut Milk, Vinegar and Vanilla, and add ⅓ of milk and vanilla mixture to other mixture, mix well.
  8. Alternately add ⅓ of dry ingredients and ⅓ of milk and vanilla, mixing well between additions.
  9. Fill cupcake cups about ½ to ⅔ full.
  10. Bake for approximately 12 - 14 minutes.
  11. While that's baking, in a large mixing bowl, beat Coconut Cream on high until it begins to thicken.
  12. Add Sugar and Vanilla.
  13. Continue beating on high until the mixture becomes stiff and holds its shape.
  14. Place a couple of tablespoons of icing onto each plate.
  15. Remove cupcakes from the oven and allow to cool for at least 10 mintues, or until cool enough to handle.
  16. Spoon jelly into a piping bag with any metal tip.
  17. Push the metal piping tip into the center of a cupcake and fill the cupcake with a tablespoon (ish) of jelly.
  18. Place cupcakes on top of the icing
  19. Place gummy sharks next to the cupcakes.
  20. Dribble some additional jelly down the side of each cupcake, if desired.
  21. Enjoy!