Friday, May 14, 2010

Vegan Chocolate Cupcakes with Mint Frosting

1 cup flour
1/4 cup cocoa powder
3 Tblsps black cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup soymilk
1/4 cup canola oil or applesauce (if you use applesauce, increase to 1/2 cup)
1/2 cup maple syrup
1/4 cup sugar
1 tsp apple cider vinegar
1 tsp vanilla extract

Preaheat the oven to 350 degrees & line a 12 hole muffin pan with paper baking cups (You will regret it if you don't use these!).

Mix together together the flour, cocoa powders, baking powder, baking soda & salt.

In a separate bowl, combine the rice milk, oil, maple syrup, sugar, vinegar & vanilla.

Beat wet ingredients at medium speed for about two minues. Add mixture the dry ingredients & beat for about another minute to combine.

Fill each paper baking cup about 2/3 full & bake for about 25-30 minutes. remove from oven & allow to cool completely.
Mint Frosting:

1/4 cup non-hydrogenated shortening
3 cups powdered sugar
1/4 cup plus 1 Tblsp soymilk or soy creamer
1 1/2 tsps mint extract
1/2 tsp vanilla extract
4 drops green food coloring (or as much as it takes to make it look like the picture above!)

Cream the shortening for a few minutes until soft.

Add one cup powdered sugar & a few splashes of the soymilk (or soycreamer). Mix to incorporate & continue to alternate until all the powdered sugar is used up & the frosting is at the desired consistency. Add the vanilla, mint, & green food coloring.

What you get is a sweet little muffin with a cool mint frosting that is perfect for any occasion.

Makes 12 cupcakes.

Recipe taken from Kohler Created -- thanks!