For dessert this Christmas, I decided to go with the cupcake theme, and what perfect combination is there for winter than chocolate peppermint stick? I topped these luscious gluten-free chocolate cupcakes with a creamy vanilla frosting flavored with mint extract and sprinkled some crushed peppermint candy canes on top. A lovely little holiday treat.
Start by crushing 5 or 6 mini candy canes in the food processor (or by hand with a baggie and rolling pin, if you need the stress release).
Pour your chocolate cupcake batter into cupcake papers, filling them about 3/4 of the way.
Frost your cupcakes with mint flavored vanilla buttercream made with non-hydrogenated Earth Balance sticks. Top with a sprinkle of crushed peppermint and a mini candy cane.
Viola! Merry Christmas!
Amazingly Awesome Gluten-free Chocolate Cupcakes
1 cup Red Mill all purpose gluten-free flour
1/2 cup white rice flour
3 Tbl cocoa powder
1/2 tsp sea salt
1 1/4 cups water
1/4 cup canola oil
1/4 cup apple sauce
1 Tbl apple cider vinegar
1 tsp vanilla extract
1 cup Florida Crystals organic sugar
Preheat oven to 350 degrees. Line muffin tin with cupcake papers (this makes 12-16). In a large bowl, sift together dry ingredients. In a separate bowl, stir together wet ingredients and sugar. Pour wet ingredients into dry ingredients and whisk until there are no lumps. Evenly distribute batter among cupcakes. Bake for 15-25 minutes, or until center is springy when touched.