Gluten free vegan mint chocolate chip cupcakes

• Condiments

  • 1/2 cup Vegan butter

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, organic
  • 1/2 cup Cane sugar, organic
  • 1/3 cup Chocolate chips
  • 1/2 cup Cocoa powder, good quality
  • 1 drops Food coloring, green
  • 1/4 cup Non-hydrogenated shortening, organic
  • 1/4 tsp Peppermint extract, pure
  • 3 1/2 cups Powdered sugar, organic
  • 1 1/4 cups Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 2 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/3 cup Sunflower seed or canola oil
  • 1 tbsp White vinegar

• Drinks

  • 2 tbsp So delicious dairy free coconut milk coffee creamer

• Liquids

  • 1/2 cup Water

• Other

  • 1/2 cup So delicious dairy free unsweetened coconut milk

Found on sarahbakesgfree.com

Ingredients

• 1 1/4 cups Sarahs gluten free flour blend
• 1/2 cup good quality cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup So Delicious Dairy Free unsweetened coconut milk
• 1/2 cup water
• 1 tablespoon white vinegar
• 1/2 cup organic cane sugar
• 1/2 cup organic brown sugar
• 1/3 cup sunflower seed or canola oil
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup vegan butter, softened
• 1/4 cup organic non-hydrogenated shortening
• 3 1/2 cups organic powdered sugar, sifted
• 2-4 tablespoons So Delicious Dairy Free coconut milk coffee creamer
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure peppermint extract
• 1-2 drops green food coloring (optional)
• 1/3 cup chocolate chips, finely chopped

Directions

• Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
• In large mixing bowl, stir together coconut milk, water and vinegar. Add sugar, brown sugar, oil, and vanilla extract. Slowly whisk in the flour mixture. Beat for 1 minute. The batter will become smooth.
• Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
• To make buttercream, beat together vegan butter with shortening for 1 minute in large bowl of standing mixer. Add sifted powdered sugar and 2 tablespoons coffee creamer. Beat for an additional 2 minutes.
• Add vanilla, peppermint extract and green food coloring to buttercream, until desired color is reached. If needed, add another 1-2 tablespoons creamer. Continue to beat buttercream until light and fluffy. Gently mix in finely chopped chocolate chips.
• Place buttercream in piping bag with large round tip and frost cooled cupcakes. Best enjoyed within 1-2 days (if they last that long).