Sarah Plato
Mint Chocolate Cupcakes (GF):
3 cups all-purpose flour (Can be substituted easily with a gluten-free flour)
2 Tsp Baking Soda
2 cups White granulated Sugar
1/2 cup Hersheys Unsweetened Cocoa
1 Tsp Salt
1 Tsp Pure Vanilla Extract
1/8 tsp creme de menthe extract/oil
2 cups Water
2/3 cup Canola oil
1 Tsp White vinegar
Mint Chocolate Frosting:
6 cups powdered sugar
1/2 Tsp Pure Vanilla Extract
3 drops Creme De Menthe extract/oil
2/3 cup Herseys Cocoa
1 cup Earth Balance Dairy Free. soy free butter substitute
45 ml of Rice Milk
1 sprig of fresh mint leaves for decoration
Preheat your convection oven to 350 Degrees. In a large bowl add your dry ingredients first: flour, baking soda, cocoa, sugar, and salt and blend well. Then add in your wet ingredients: Vanilla, water, oil and vinegar and blend very well. Add in your Creme De Menthe oil/ extract last to taste, i usually use about 1/8 tsp. Pour runny batter into your prelined cupcake baking pan up to about 2/3 full each. Bake on 350 degrees for about 15 minutes. Check them using a toothpick inserted into the center… if it comes out clean then they are done. Let completely cool before frosting them. In a seperate bowl add in your powdered sugar, cocoa, and butter substitute and blend using a mixer on low. Slowly add in the rice milk while blending with the mixer until smooth. Finally add in your vanilla and creme de menthe (to taste) and finish blending well. Using a disposable icing bag, place tip in the bottom of bag (trimmed open) and fill it with your frosting. Twist the back of the icing bag and squeeze out your icing in a circular pattern on your cupcake. If you choose to add a fresh sprig of mint on the side as I did here you may for a decorative touch. Makes 24 cupcakes. Enjoy!
