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1. Whisk the agar agar powder into the water (for jelly worms) in a small saucepan, bring to a boil over medium heat, then simmer for 2 minutes, stirring constantly, until fully dissolved.
120 ml Water (for jelly worms),
0.8 tsp Agar agar powder
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2. Off the heat, stir in the beet powder and the granulated erythritol (for jelly worms) until smooth and evenly pink.
0.5 tsp Beet powder,
1 tbsp Granulated erythritol (for jelly worms)
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3. Stand 8 to 10 bendy drinking straws upright in a tall glass, draw the hot liquid into each straw with a small syringe or by suction through a clean tube, then lay the straws flat on a tray and refrigerate for 30 minutes until fully set.
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4. Preheat the oven to 175°C (350°F) and line a 6-hole muffin tin with paper liners.
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5. Blend the firm silken tofu, avocado oil, soy milk, apple cider vinegar and vanilla extract until completely smooth and creamy.
150 g Firm silken tofu (kosher certified),
3 tbsp Avocado oil,
60 ml Unsweetened soy milk,
1 tsp Apple cider vinegar,
1 tsp Vanilla extract
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6. Sift the pumpkin seed flour, cocoa powder, granulated erythritol, baking powder, baking soda, psyllium husk powder and fine salt into a bowl, pour in the tofu mixture, and fold just until combined. Let the batter rest for 5 minutes to thicken.
0.8 cup Pumpkin seed flour,
5 tbsp Unsweetened cocoa powder,
0.3 cup Granulated erythritol,
1.5 tsp Baking powder,
0.2 tsp Baking soda,
2 tsp Psyllium husk powder,
0.2 tsp Fine salt
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7. Divide the batter among the liners, filling each about two-thirds full, smooth the tops, and bake for 20 to 22 minutes, until a toothpick comes out with a few moist crumbs. Cool in the tin for 10 minutes, then move to a rack to cool completely.
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8. While the cupcakes bake, mix the pumpkin seed flour (for crumble), cocoa powder (for crumble), granulated erythritol (for crumble) and avocado oil (for crumble) with your fingertips into coarse, soil-like crumbs. Spread on a small parchment-lined tray and bake alongside the cupcakes for 10 to 12 minutes, then cool until crisp.
0.2 cup Pumpkin seed flour (for crumble),
2 tbsp Unsweetened cocoa powder (for crumble),
2 tbsp Granulated erythritol (for crumble),
1 tbsp Avocado oil (for crumble)
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9. Squeeze each set jelly out of its straw by blowing or pressing gently from one end with a skewer, and cut into worms of 6 to 8 cm.
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10. Press a thick layer of cocoa crumble onto each cooled cupcake like garden soil, then poke the jelly worms in and out of the crumble so they look as if they are wriggling out of the dirt. Serve at room temperature or chilled.
