This Monday I had to say goodbye to Christmas vacation and settle down into the work world (which isn't so bad when you get to take care of three wonderful kids).  I am pretending that this weekend it is still Christmas while I enjoy more pepperminty sweets.

Actually, Katie was making chocolate cupcakes for a party.  She ignored the rule of thumb when cooking allergy-friendly (especially gluten-free): never bank on your experiment recipe being the final product.  The cupcakes were slightly edible.  I decided to show her the right way to cook... by doing my own experimental cooking.  I found a recipe from Manifest Vegan boasting of candy cane in chocolate cupcakes.  We had some leftover corn-free candy canes, so why not?  Oops, I had read it wrong.  The icing had peppermint in it, not the cake part.  My mind was set, though.  Chocolate peppermint sounded so yummy. I changed the recipe to my liking, more than happy that Katie took yummy treats to her party tonight.




Peppermint Chocolate Cupcakes

1 c. sugar
3/4 c. Willow Run (or any dairy-free) margarine, melted
1/2 c. Gluten-free Mama's Almond Flour Blend (or your favorite gluten-free flour blend or sorghum flour)
1/4 c. potato starch
1/4 c. tapioca starch
1/2 c. dark cocoa powder
1 t. xanthan gum (or guar gum)
1 t. baking powder
1/2 t. salt
1/2 c. almond milk (or your favorite non dairy milk)
3 T. vinegar
3/4 t. peppermint extract
1/4 c. crushed corn-free peppermints (optional)


Preheat oven to 350 °F

In large mixing bowl, combine sugar and margarine together until smooth.

In separate, smaller bowl, combine sorghum flour, cocoa powder, potato starch, cornstarch, xanthan gum, baking powder, and salt. Slowly incorporate flour mix into sugar mixture along with the non dairy milk, alternating between additions. Stir in vinegar, one tablespoon at a time.  Add peppermint extract and crushed peppermints.  Batter will be very sticky.


Filled lined cupcake tins halfway.  Bake for 25 minutes or until done.  (I bake mine almost to the point of being overdone in order to help with any gumminess.) After cupcakes have cooled, ice using the recipe below.



Creamy Peppermint Icing

1/4 c. shortening
1/4 c. dairy-free margarine, softened
1/4 t. peppermint extract
1/4 t. vanilla extract
2 c. organic powdered sugar
1 T. almond or other non dairy milk

Cream together shortening, margarine, and the extracts.  Slowly incorporate powdered sugar.  Add almond milk.   NOTE: sometimes a little bit more powdered sugar or almond milk is needed in order to get the right consistency.

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