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Christian Vegetarian Association Presents:
Take Heart!
Chocolate Mint Cupcakes

Cupcake ingredients:

1 cup flour

1/4 cup cocoa powder

3 Tablespoons black cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup plain rice or soymilk

1/4 cup canola oil

1/2 cup maple syrup

1/4 cup sugar

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract


- Preheat the oven to 350 and line a 12-muffin tin with paper cupcake liners.

- Spray with the liners with canola spray to prevent sticking.

- Sift together the flour, cocoa powders, baking powder, baking soda and salt.

- In another bowl combine the rice milk, oil, maple syrup, sugar, vinegar and vanilla. Beat at medium speed for about two minues.

- Add the dry ingredients to the wet and beat for about another minute to combine.

- Fill each cupcake liner about 2/3 full and bake for about 25-30 minutes. - Remove from oven and allow to fully cool.

Mint Icing Ingredients:

1/4 cup non hydrogenated shortening

3 cups powdered sugar

1/4 cup plus 1 Tablespoon soy creamer or soymilk

1 1/2 teaspoons mint extract

1/2 teaspoon vanilla extract

1 drop green food coloring


- Cream the shortening for a few minutes until soft. This is easiest using a stand mixer but can be done with a handheld mixer (or a fork) as long as the shortening is at room temperature.

- Add 1 cup of the powdered sugar and a few splashes of the soycreamer. Mix to incorporate and continue to alternate until all the powdered sugar is used up and the frosting is at the desired consistency.

- Add vanilla and mint.

Ganache (you may want to halve or third this amount, depending on how much you want to use):

3 Tablespoons soycreamer or soymilk

1/3 semisweet chocolate chips

- Melt chocolate and soycreamer on top of a double boiler or in the microwave until smooth and runny; be careful not to burn or the chocolate will seize up and become bitter.

To assemble:

- Use a piping bag with a large star tip to frost cupcakes. Place a dollop of ganache on top. You could alternately decorate with 1/2 a Newman mint-o cookie or even a sprig of fresh mint.

Your question and comments are welcome

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