PREP 50 min. | BAKE 18-20 min.| MAKES 15 cupcakes
Ingredients:
- MinusG Chocolate Cake Mix
- ½ c milk of choice
- 1 egg or see egg sub (simply-eggless or just egg)
- ¼ c light oil
- ¼ tsp gluten-free peppermint extract
- ½ c boiling water or hot coffee
HEAT: Preheat oven to 350° and line cupcake tin with paper liners of choice.
MIX: In a large mixing bowl add mix, milk of choice, egg, oil, and peppermint extract. Beat on medium speed, scraping sides. Pour in boiling water or coffee and mix on low until blended. Beat on high for 2 min.
BAKE: Pour batter into cupcake liners and bake. Baking is complete when inserted toothpick comes out clean. Cool 10 minutes and remove from pan and cool completely.
- Cupcakes: bake 18-20 min
MAKE FROSTING: Our gluten-free mint buttercream frosting and chocolate shavings make these taste so delicious!
Frosting Ingredients:
- 2 sticks butter softened
- 3 c. powdered sugar
- 3 Tbsp. heavy cream or canned coconut milk
- 1 tsp. green food coloring
- ¾ tsp gluten-free peppermint extract
- chocolate shavings for decoration.
- In the bowl of your stand mixer, add butter and powdered sugar and beat together with the paddle attachment until smooth and creamy. Add cream, green food coloring and peppermint extract to the frosting and continue mixing for 2 minutes until light and fluffy.
- Frost and decorate with chocolate shavings. It's cake time!