It's true. I love the mint/chocolate combo. Of the few dessert recipes i've posted so far, 2 are a mint/choc combo. These two flavors were meant to be!
MAKING THE WRAP:
I'm always looking for ways to bring in some color, so this time around, I chose to cut a paper towel the height of my cupcake, as well as cut a strip of colorful paper from a magazine the same height as the paper. I wrapped the two around the cupcake, towel piece touching the cupcake. I used a small sticker to close the back.
FROSTING NOTE:
If you have a favorite frosting, use that. I am currently in the process of reworking the recipe i have. I'm excited to share it with you! In the mean time, please check out this recipe for frosting from Chow.com:
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 tsp vanilla extra
1/4 cup plain soy milk
INGREDIENTS:
- 1 cup soy milk
- 1 tsp rice vinegar
- 3/4 cup vegan cane sugar
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1/2 tsp mint extract
- 1 cup plus 2 tbsp organic unbleached all-purpose flour
- 2 Tbsp cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
DIRECTIONS:
1 - Preheat the over to 350 degrees. Spray a cupcake pan with olive oil spray
2 - in a medium sized mixing bowl, whisk the vinegar into the soy milk and set aside.
3 - In a separate medium bowl, sift together the flour, cocoa, baking soda and powder, and salt. Set the mixture aside.
4 - Whisk the sugar, oil and vanilla and mint extracts into the soy milk mixture. Add the bowl of sifted flour and other ingredients, and stir just until combined. Do not over-stir the batter!
5 - Divide batter into 12 tins and bake for about 15 minutes. Be sure to check on them around 12 minutes as it could be more or less time.
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