My Mint Chocolate Cupcakes are perfect for the first day of spring 2011. After all, it’s only a few weeks away!
The official first day of spring 2011 is March 20th. Also known as the Vernal Equinox. And once spring hits, soon to follow will be endless days of bright yellow sunshine, tall glasses of iced tea, sun dresses, frolicking in the park, birds chirping, Farmer’s Markets, blossoms blooming in all shades of pink, St.Patrick’s Day, Easter and soon….. summer. Swoon. So get into a spring-time kind of mood with these luscious Mint Chocolate spring green cupcakes. Get my vegan recipe..
Vegan Cupcakes for Spring! This cupcake recipe is vegan (if desired, you can sub with non-vegan ingredients that you keep in your kitchen). For my vegan version – the quality of the fats is much healthier since your are not using animal products and rather using soy/vegetable based oils like canola oil – and leaving out any egg yolks. How do vegan cupcakes stay moist? ..you may wonder. Well for this recipe I used one of my favorite ‘egg replacers’ – vanilla soy yogurt. It adds a tart creamy texture and flavor to the vanilla mint cupcakes that I adore.
The Mint Chocolate Fudge Frosting is amazing! My husband swooned until the last creamy bite. The frosting is a bit thicker than a traditional butter cream – due to the dark chocolate chips. But there is something nice about a velvety, fudge-like frosting filled with a light, brisk mint flavor.
And if you love Thin Mint Girl Scout Cookies, you’ll love these! They have the same dark-chocolate-mint-flavor..
Mint Chocolate Cupcakes
vegan, makes 12 cupcakes
Mint Vanilla Cupcakes
2 cups white flour
1 cup sugar, organic
1/2 tsp salt
2 tsp baking powder
1 Tbsp apple cider vinegar
1/2 cup vanilla soy yogurt
1 1/4 cups vanilla hemp (or soy) milk
1/3 cup canola oil
1/4 tsp peppermint extract (for just a hint of mint in the cupcakes)
1/2 tsp vanilla extract (optional)
Dark Choco-Mint Fudge Frosting
1/2 cup dark chocolate chips (melted)
1/2 cup vegan butter or shortening, softened
dash of salt
3/4 tsp peppermint extract
3-4 Tbsp hemp (or soy) milk
2 1/2 cups powdered sugar
green sugar sprinkles
1. Mix up your vanilla cupcake batter. Line cupcake tins. Preheat the oven to 375.
2. Fill your cupcake tins and bake at 375 for 17-20 minutes.
3. Cool cupcakes.
4. Mix up your chocolate frosting by combining all ingredients. Important: reserve about 1/2 cup of the still-white frosting for easy decorating (or use a separate white sugar frosting tube as accent). Then the last step is to whip in the melted chocolate chips. Allow the frosting to cool in the fridge – but not chill completely or it will be too firm to spread. (Believe me, I did this and had to let the frosting warm up a bit before spreading!)..
5. Frost your cupcakes. With a decorating tip, add the white spirals at top and dust with green sugar sprinkles.